Buckwheat Pancakes recipe

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Ingredients

1 cup buckwheat flour
1 ½ teaspoons white sugar
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1 ¼ cups buttermilk
1 large egg, beaten
¼ teaspoon vanilla extract
1 tablespoon unsalted butter, or as needed

Nutrition Info

196.4 calories
carbohydrate: 25.7 g
cholesterol: 57.2 mg
fat: 5.8 g
fiber: 6 g
protein: 9.1 g
saturatedFat: 2.6 g
servingSize: -
sodium: 444.2 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.

  2. Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture, whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.

  3. Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Recipe Yield

4 servings

Recipe Note

I decided to make buckwheat pancakes for a few reasons: I get lots of requests for anything breakfast, I'm trying to cook with more whole grains, and I heard someone say it's almost impossible to make a great pancake using 100% buckwheat flour.

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