Old Fashioned Buckwheat Pancakes
Delightfully hearty and full of rustic charm, these Old Fashioned Buckwheat Pancakes are a timeless breakfast classic. Made with a blend of nutty buckwheat flour and light all-purpose flour, these pancakes strike the perfect balance between robust flavor and soft, fluffy texture. A hint of sugar adds subtle sweetness, while melted butter lends a rich, luscious finish. Quick and easy to prepare, with just 10 minutes of prep time, these pancakes are ideal for busy mornings or cozy weekend brunches. Serve them hot off the griddle with a generous drizzle of maple syrup, fresh berries, or your favorite toppings for a wholesome and satisfying meal. Perfect for pancake lovers seeking a nostalgic, nutrient-rich twist, this recipe is sure to become a breakfast favorite.
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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
- 1.5 cups Milk
- 1 large Egg
- 2 tablespoons Unsalted butter, melted
- as needed Nonstick cooking spray or additional butter
Instructions
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, salt, and sugar until well combined.
In a separate medium-sized bowl, whisk together the milk, egg, and melted butter until fully incorporated.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. The batter may be slightly lumpy, which is fine. Do not overmix.
Preheat a nonstick skillet or griddle over medium heat. Lightly grease the surface with nonstick cooking spray or a small amount of butter.
Spoon about a quarter cup of batter onto the skillet for each pancake. Use the back of the spoon to spread the batter into an even circle, if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
Repeat with the remaining batter, greasing the skillet as necessary to prevent sticking.
Serve the pancakes warm with a drizzle of maple syrup, fresh fruit, or your favorite toppings. Enjoy!
Nutrition Facts
Calories |
1175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 2335 mg | 102% | |
| Total Carbohydrate | 166.6 g | 61% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 30.7 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 519 mg | 40% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1264 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.
