Description
Delicious and fluffy buckwheat pancakes perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg (Sub for flax egg or Bob’s Red Mill egg replacer)
- 1 1/4 cups buttermilk (or dairy-free buttermilk)
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon sugar (Swap for 1 tablespoon of honey or maple syrup for a natural sweetener)
- 1/2 teaspoon vanilla extract
Instructions
- Whisk together buckwheat flour, baking powder, baking soda, and 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
- This recipe can be made dairy-free by using a dairy-free buttermilk alternative.
- Substituting the egg with a flax egg or egg replacer is recommended for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg