German Buckwheat Pancakes
Discover the earthy, nutty flavors of traditional **German Buckwheat Pancakes**, a wholesome and versatile breakfast option that's perfect for both sweet and savory pairings. Made with nutrient-rich buckwheat flour, these pancakes boast a hearty texture and a naturally gluten-free option by omitting the optional all-purpose flour. The recipe strikes a balance between fluffiness and richness by incorporating milk, eggs, and melted butter while a dash of sugar adds subtle sweetness. Ideal for busy mornings, these pancakes come together in just 25 minutes, offering a quick yet satisfying meal. Serve them hot and drizzled with maple syrup, dolloped with jam, or topped with fresh seasonal fruit for a delightful European-inspired breakfast or brunch experience. These buckwheat pancakes are not only a delicious nod to German culinary tradition but also a nutritious way to start your day!
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 0.25 cup All-purpose flour (optional if gluten-free)
- 1.5 cups Milk
- 2 large Eggs
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 1 tablespoon Sugar
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Butter or oil (for cooking)
- to taste Maple syrup, jam, or fruit (for serving)
Instructions
In a medium-sized mixing bowl, combine the buckwheat flour, all-purpose flour (if using), baking powder, salt, and sugar. Whisk together to evenly distribute the ingredients.
In a separate bowl, whisk the eggs until slightly frothy. Add the milk and melted butter, and whisk until well combined.
Gradually pour the wet ingredients into the dry ingredients, whisking steadily to avoid lumps. Continue mixing until you have a smooth batter. Let the batter rest for 5 minutes.
Heat a non-stick skillet or a griddle over medium heat. Add a small amount of butter or oil to lightly grease the surface.
Using a ladle or measuring cup, pour approximately 1/4 cup of batter onto the hot skillet for each pancake. Spread the batter into a circle if needed.
Cook the pancakes until bubbles begin to form on the surface and the edges look slightly set, about 2-3 minutes. Flip the pancakes and cook for another 1-2 minutes on the other side until golden brown.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with maple syrup, jam, fresh fruit, or your favorite toppings.
Nutrition Facts
Calories |
1265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 1332 mg | 58% | |
| Total Carbohydrate | 156.1 g | 57% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 43.0 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 562 mg | 43% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1346 mg | 29% | |
*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.
