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.
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
Instructions
- 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.
- In a separate large bowl, whisk together the buttermilk, beaten egg, and vanilla extract until evenly combined.
- 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.
- 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.
- Repeat with the remaining batter, adding more butter as needed. Serve the pancakes warm with a topping of fresh berries.