Nut-Free Buckwheat Pancakes
Start your day with a wholesome and allergy-friendly twist on a breakfast classic. These nut-free buckwheat pancakes are a perfect blend of earthy buckwheat flour and light all-purpose flour, creating a beautifully balanced texture that's fluffy yet hearty. Made without nuts, this recipe is ideal for families with dietary restrictions, while its simple, wholesome ingredients—like vanilla-infused batter and melted butter—add a comforting flavor. Ready in just 25 minutes, these pancakes are quick to prepare and endlessly customizable with your favorite toppings, from fresh fruit to maple syrup. Whether you're catering to special diets or simply seeking a healthier breakfast option, these nut-free buckwheat pancakes are a delicious, hassle-free crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup buckwheat flour
- 0.5 cup all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 tablespoon sugar
- 1 egg
- 1.5 cups milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon cooking oil or butter
Instructions
In a large mixing bowl, combine the buckwheat flour, all-purpose flour, baking powder, salt, and sugar. Whisk these dry ingredients together until thoroughly mixed.
In a separate bowl, beat the egg lightly. Add the milk, melted butter, and vanilla extract, and whisk until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or a spatula until just combined, being careful not to overmix. A few lumps are fine, as they will dissolve during cooking.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease the skillet with cooking oil or butter.
Pour about 1/4 cup of pancake batter onto the hot skillet for each pancake. Cook for about 2 to 3 minutes or until bubbles start to form on the surface and the edges look set.
Flip the pancakes with a spatula and cook for another 2 to 3 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings such as fresh fruits, maple syrup, or a dollop of yogurt.
Nutrition Facts
Calories |
1298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 2323 mg | 101% | |
| Total Carbohydrate | 167.1 g | 61% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 31.2 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 517 mg | 40% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1266 mg | 27% | |
*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.
