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Buckwheat Pancakes


  • Author: phillip
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free, Vegetarian

Description

Delicious and fluffy buckwheat pancakes with a nutty flavor, perfect for a gluten-free breakfast option.


Ingredients

Scale
  • 1 cup buckwheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon sugar (optional)
  • 1 1/2 cups buttermilk (or milk substitute)
  • 2 large eggs (or flax egg for vegan)
  • 3 tablespoons melted butter
  • 1/2 teaspoon cinnamon (optional)
  • Pinch of nutmeg (optional)
  • Fresh fruit (optional, e.g., blueberries or bananas)
  • Chopped nuts (optional)

Instructions

  1. In a large mixing bowl, whisk together the buckwheat flour, baking soda, salt, sugar, and optional spices.
  2. In another bowl, mix the buttermilk, eggs, and melted butter until smooth.
  3. Pour the wet ingredients into the dry mixture and stir until just combined.
  4. Heat a skillet over medium heat and grease it lightly. Pour about 1/4 cup of batter for each pancake.
  5. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 1-2 minutes until golden brown.

Notes

Serve with fresh fruit, yogurt, maple syrup, or nut butter. Can be made vegan by substituting the egg and buttermilk.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 250
  • Sugar: 4g
  • Sodium: 300mg
  • Fat: 10g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 8g
  • Cholesterol: 50mg

Keywords: buckwheat pancakes, gluten-free pancakes, healthy breakfast, easy pancake recipe