Fluffy Buckwheat Pancakes
Start your morning with a stack of Fluffy Buckwheat Pancakes, a wholesome twist on a breakfast classic! These airy, golden pancakes combine the earthy nuttiness of buckwheat flour with a touch of all-purpose flour (or a gluten-free alternative) to achieve the perfect balance of flavor and texture. Lightly sweetened and enriched with vanilla, the batter comes together in just 10 minutes and yields pancakes that are tender yet sturdy enough to hold your favorite toppings, from a drizzle of maple syrup to fresh, vibrant berries. Whether you're after a hearty gluten-friendly option or simply looking to shake up your breakfast routine, these pancakes are guaranteed to delight. Serve them warm and watch them disappear in no time!
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 0.5 cup All-purpose flour (or gluten-free all-purpose blend)
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 tablespoon Sugar
- 1 large Egg
- 1.25 cups Milk (dairy or plant-based)
- 2 tablespoons Unsalted butter (melted) or neutral oil
- 1 teaspoon Vanilla extract
- Cooking spray or additional butter/oil (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.
In a separate medium bowl, beat the egg, then mix in the milk, melted butter (or oil), and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray, butter, or oil.
Once the skillet is hot, ladle about 1/4 cup of batter onto the skillet for each pancake, spacing them apart to avoid spreading into each other.
Cook the pancakes for 2-3 minutes, or until small bubbles form on the surface and the edges look set. Flip the pancakes with a spatula and cook for another 1-2 minutes, or until both sides are golden brown.
Remove the pancakes from the skillet and keep them warm by placing them in a low-temperature oven or covering with a clean kitchen towel while you cook the remaining batter.
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, yogurt, or a dollop of whipped cream.
Nutrition Facts
Calories |
1171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 2365 mg | 103% | |
| Total Carbohydrate | 168.3 g | 61% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 28.4 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 443 mg | 34% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1151 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
