Gluten Free Buttermilk Buckwheat Pancakes
Start your morning with the hearty and wholesome goodness of Gluten-Free Buttermilk Buckwheat Pancakes, a perfect choice for breakfast lovers seeking a gluten-free twist on a classic favorite. These fluffy pancakes feature the earthy, nutty flavor of buckwheat flour, balanced with a touch of sweetness and a hint of vanilla. Made with simple, wholesome ingredients like buttermilk and a touch of butter, this recipe is quick to prepare, coming together in just 25 minutes. The combination of gluten-free all-purpose flour and buckwheat flour ensures a tender texture while keeping them completely gluten-free. Ideal for any brunch table or weekday treat, these pancakes pair beautifully with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt for a satisfying start to your day. Whether you're accommodating dietary needs or just exploring new flavors, these pancakes will quickly become a breakfast favorite.
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 0.5 cup Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Sugar
- 1 large Egg
- 1.25 cups Buttermilk
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Cooking oil or butter (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the buckwheat flour, gluten-free all-purpose flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk the egg until lightly beaten. Add the buttermilk, vanilla extract, and melted butter. Mix well until combined.
Pour the wet ingredients into the bowl of dry ingredients. Gently stir to combine, but do not overmix. The batter should be slightly lumpy for fluffy pancakes.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the cooking surface with a small amount of oil or butter.
Using a 1/4 cup measuring cup, pour portions of the batter onto the hot skillet to form individual pancakes.
Cook for about 2-3 minutes, or until bubbles form on the surface and the edges start to set. Flip the pancakes carefully using a spatula and cook for another 2-3 minutes or until golden brown and fully cooked through.
Transfer cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as needed between batches.
Serve warm with your favorite toppings such as butter, maple syrup, fresh fruit, or a dollop of yogurt.
Nutrition Facts
Calories |
1334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 2598 mg | 113% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 41.9 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 440 mg | 34% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1209 mg | 26% | |
*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.
