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
- In a large mixing bowl, whisk together the buckwheat flour, baking soda, salt, sugar, and optional spices.
- In another bowl, mix the buttermilk, eggs, and melted butter until smooth.
- Pour the wet ingredients into the dry mixture and stir until just combined.
- Heat a skillet over medium heat and grease it lightly. Pour about 1/4 cup of batter for each pancake.
- 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