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Buckwheat Pancakes

Fluffy, nutty, and packed with whole-grain goodness, these buckwheat pancakes are a delightful twist on the breakfast classic. Perfect for those craving a wholesome start, they offer a unique depth of flavor that pairs beautifully with fresh berries or a drizzle of maple syrup.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 People
Course: Pancakes
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 ¼ cups buttermilk
  • 1 cup buckwheat flour
  • 1 large egg lightly beaten
  • 1 teaspoon baking powder
  • 1 ½ teaspoons granulated sugar
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon unsalted butter or as needed for cooking

Method
 

  1. In a medium-sized mixing bowl, combine the buckwheat flour, sugar, baking powder, baking soda, and salt. Whisk the dry ingredients together until well blended.
  2. In a separate large bowl, whisk together the buttermilk, beaten egg, and vanilla extract until evenly combined.
  3. Gradually add the dry flour mixture into the buttermilk mixture, stirring until a thick, smooth batter forms. Allow the batter to rest for approximately 5 minutes, or until bubbles appear and the mixture relaxes.
  4. Preheat a griddle over medium heat and melt a portion of the butter. Drop large spoonfuls of batter onto the hot griddle, spacing them evenly. Cook each pancake for 3 to 4 minutes, or until bubbles form on the surface and the edges appear dry. Flip and cook the opposite side until golden brown, approximately 2 to 3 minutes.
  5. Repeat with the remaining batter, adding more butter as needed. Serve the pancakes warm with a topping of fresh berries.