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Buckwheat Pancakes

Fluffy Buckwheat Pancakes for a Nutty Weekend Treat

Delicious and easy-to-make fluffy buckwheat pancakes that are gluten-free, protein-rich, and perfect for a nutritious breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 1 cup buckwheat flour Main ingredient providing the nutty flavor
  • 2 tablespoons granulated sugar Can substitute with maple syrup or honey
  • 2 teaspoons baking powder Ensure it is fresh
  • 1/2 teaspoon ground cinnamon Omit if not preferred
  • 1/2 teaspoon baking soda Helps pancakes rise
  • 1 pinch kosher salt Can omit for low-sodium diets
  • 2 large eggs For vegan, replace with 1/4 cup applesauce per egg
  • 1 cup milk Preferably whole or almond milk for dairy-free
  • 1 teaspoon vanilla extract Use pure for best flavor
  • 1 tablespoon butter Can substitute with coconut oil for dairy-free
Serving Suggestions
  • to taste yogurt, jam, and fruits Such as strawberries, blueberries, or bananas
  • to taste maple syrup Drizzle for a classic touch
  • to taste toasted coconut For a tropical twist

Equipment

  • Non-Stick Skillet
  • mixing bowls
  • Whisk
  • Measuring Cups
  • ladle

Method
 

Cooking Instructions
  1. Preheat a non-stick skillet over medium heat for about 3 minutes. Add butter and let it melt, swirling to coat.
  2. In a bowl, whisk together buckwheat flour, sugar, baking powder, cinnamon, baking soda, and salt.
  3. In another bowl, beat the eggs, then mix in milk and vanilla extract.
  4. Combine wet and dry ingredients, stirring until just combined. Let rest for 5 minutes.
  5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, then flip and cook until golden.
  6. Keep pancakes warm in an oven until ready to serve. Enjoy with your favorite toppings.

Nutrition

Serving: 1pancakeCalories: 130kcalCarbohydrates: 24gProtein: 4gFat: 2gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 33mgSodium: 210mgPotassium: 150mgFiber: 3gSugar: 5gCalcium: 2mgIron: 6mg

Notes

These pancakes can easily be customized with different toppings. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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