Description
These Buckwheat Pancakes are a hearty and healthy alternative to traditional pancakes, made with naturally gluten-free buckwheat flour and simple ingredients. Perfect for breakfast or brunch, they are rich in fiber and protein and pair beautifully with fresh fruit or maple syrup.
Ingredients
Scale
- 1 cup buckwheat flour
- 1 tablespoon sugar or your preferred sweetener
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or plant-based milk with a tablespoon of vinegar for vegan option)
- 1 large egg (or flax egg for vegan)
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, combine buckwheat flour, sugar, baking powder, baking soda, and salt. Whisk to mix evenly.
- In a separate bowl, whisk together buttermilk, egg, melted butter, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; a few lumps are fine.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook for another 1-2 minutes, or until golden brown.
- Serve warm with fresh fruit, maple syrup, or your favorite toppings.
Notes
- For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
- Buckwheat has a naturally nutty flavor, making it perfect for savory or sweet toppings.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (approximately)
- Calories: 90 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.5 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg