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Buckwheat Pancakes

Deliciously Fluffy Buckwheat Pancakes for a Cozy Morning

Delight in these Buckwheat Pancakes that are fluffy, gluten-free, and versatile for a cozy breakfast experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 tablespoons Butter Substitute with coconut oil for a dairy-free option.
  • 1 cup Buckwheat Flour Key to that nutty flavor; no direct substitutes.
  • 2 tablespoons Granulated Sugar Consider brown sugar for a deeper flavor.
  • 1 tablespoon Baking Powder Essential for making sure the pancakes rise.
  • 1/2 teaspoon Ground Cinnamon Adjust to your taste.
  • 1/2 teaspoon Baking Soda Contributes to the fluffiness of the pancakes.
  • a pinch Kosher Salt Enhances and balances the flavors.
  • 2 large Eggs For a vegan version, use a flax egg.
  • 1 cup Milk Whole milk is preferred.
  • 1 teaspoon Pure Vanilla Extract Optional but recommended.
For Serving
  • Yogurt Creamy and tangy.
  • Jam Opt for your favorite flavor.
  • Fresh Fruit Berries or banana slices.
  • Toasted Coconut For crunch.
  • Maple Syrup Classic topping.

Equipment

  • Mixing bowl
  • Whisk
  • Skillet
  • ladle

Method
 

Make Pancake Batter
  1. In a large mixing bowl, whisk together buckwheat flour, granulated sugar, baking powder, ground cinnamon, baking soda, and kosher salt until well blended.
  2. In a separate bowl, whisk eggs until frothy, then add milk and vanilla extract, mixing until combined.
  3. Pour the wet mixture into the dry ingredients, stirring gently until just combined. Do not overmix; the batter should be lumpy.
Cook the Pancakes
  1. Preheat a non-stick skillet over medium heat for 3-5 minutes. Grease with butter.
  2. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
  3. Remove pancakes from the skillet and serve warm with desired toppings.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 3gSugar: 5gVitamin A: 200IUCalcium: 30mgIron: 1.5mg

Notes

Allow the batter to rest for 5-10 minutes for a more tender pancake. Serve immediately for the best taste.

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