Dreamy Buckwheat Pancakes: Easy & Delicious!
Whip up fluffy buckwheat pancakes with simple ingredients like buckwheat flour and buttermilk for a delightful breakfast treat.
Ingredients
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 1/4 cups buttermilk
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
Instructions
- Whisk together 1 cup buckwheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a bowl.
- Whisk the egg, buttermilk, melted butter, sugar, and vanilla extract in a separate bowl.
- Pour the wet ingredients into the dry ingredients and stir until smooth. Let the batter rest for 5 minutes.
- Preheat a non-stick skillet over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the pan for each pancake. Cook for 2–3 minutes until bubbles form, then flip and cook for another 1–2 minutes until golden brown.
- Serve warm with maple syrup, butter, fruits, or yogurt.
Notes
- Use fresh baking powder and soda for the best rise.
- Don't overmix the batter; a few lumps are okay.
- Let the batter rest for 5 minutes to allow the flour to hydrate. Allergens: Eggs, Milk. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overmix the batter; a few lumps are okay.
- Let the batter rest for 5 minutes to allow the flour to hydrate. Allergens: Eggs, Milk. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.