For extra fluffy pancakes, separate the egg and whisk the egg white until stiff peaks form. Gently fold it into the batter just before cooking. If you don't have buttermilk, you can make a quick substitute by adding 1 1/4 tablespoons of lemon juice or white vinegar to a liquid measuring cup, then filling it with milk to reach the 1 1/4 cup mark. Let it sit for 5 minutes before using. Don't overcrowd the griddle; cook the pancakes in batches to maintain the heat and prevent them from sticking together. Buckwheat flour can vary in coarseness. If your batter seems too thick, add a tablespoon or two of milk until it reaches the desired consistency.
Buckwheat Pancakes
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME25 mins
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SERVING4 People
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VIEWS630
Challenge the impossible! Indulge in these surprisingly light and fluffy buckwheat pancakes, crafted with 100% buckwheat flour for a nutty, wholesome breakfast experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol57 mg
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Fiber6 g
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Protein9 g
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Saturated Fat3 g
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Sodium444 mg
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Sugar6 g
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a medium bowl, whisk together the buckwheat flour, sugar, baking powder, baking soda, and salt. (2 minutes)
02 Step
Recipe View In a separate large bowl, whisk together the buttermilk, egg, and vanilla extract. (1 minute)
03 Step
Recipe View Pour the dry ingredients into the wet ingredients and whisk until just combined. The batter should be thick and relatively smooth. Avoid overmixing. Let the batter rest for 5 minutes to allow the buckwheat flour to fully absorb the liquid and the gluten to relax. You should see bubbles forming on the surface. (8 minutes)
04 Step
Recipe View Heat a lightly buttered griddle or non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles and evaporates quickly. (3 minutes)
05 Step
Recipe View Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 3-4 minutes, or until bubbles form on the surface and the edges appear set. (3 minutes)
06 Step
Recipe View Flip the pancakes and cook for another 2-3 minutes, or until golden brown on the other side and cooked through. (3 minutes)
07 Step
Recipe View Repeat with the remaining batter, adding more butter to the griddle as needed.
08 Step
Recipe View Serve immediately with your favorite toppings, such as fresh berries, maple syrup, or a dollop of yogurt.
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Nettie Rempel
May 26, 2024The hint of vanilla really complements the nutty flavor of the buckwheat. I added some blueberries to the batter, and they were delicious!
Frederick Bernier
Jan 22, 2024I love that these are gluten-free! My kids enjoyed them with maple syrup and fresh fruit.
Bart Cormier
Oct 29, 2022These pancakes are surprisingly good! I was skeptical about using 100% buckwheat flour, but they turned out light and fluffy.
Bret Kautzer
Aug 24, 2022Resting the batter is key! I tried making them without resting, and they were much tougher. Letting it rest makes a big difference.