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Buckwheat Pancakes

Fluffy Buckwheat Pancakes for a Healthier Morning Treat

Delight in these gluten-free buckwheat pancakes, a hearty and nourishing breakfast option.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Healthy
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 4 tablespoons Butter Provides moisture and richness; use extra for greasing the pan.
  • 1 cup Buckwheat Flour Main structure component; can be substituted with almond flour.
  • 2 tablespoons Granulated Sugar Balances sweetness; brown sugar can add a deeper flavor.
  • 2 teaspoons Baking Powder Essential for helping pancakes rise.
  • 1/2 teaspoon Ground Cinnamon Introduces warmth and spice; optional.
  • 1/2 teaspoon Baking Soda Enhances fluffiness when paired with acid.
  • 1 pinch Kosher Salt Rebalances flavors, enhancing the overall taste.
  • 2 large Eggs Provide structure and stability.
  • 1 cup Milk Preferably whole; almond milk can be used for a dairy-free option.
  • 1 teaspoon Vanilla Extract Opt for pure extract for the best results.
For Topping
  • 1 cup Yogurt Adds creaminess and tang for a refreshing contrast.
  • 1 jar Jam Offers a burst of fruity flavor.
  • 1 cup Fruits Fresh strawberries, blueberries, or bananas.
  • 1/4 cup Toasted Coconut Provides a delightful crunch.
  • 1/4 cup Maple Syrup The classic sweet drizzle.

Equipment

  • Non-Stick Skillet
  • mixing bowls
  • Whisk
  • Spatula
  • Saucepan

Method
 

Step-by-Step Instructions for Buckwheat Pancakes
  1. Begin by melting butter in a small saucepan over low heat. Remove from heat and set aside to cool slightly.
  2. In a large mixing bowl, whisk together buckwheat flour, granulated sugar, baking powder, ground cinnamon, baking soda, and kosher salt.
  3. In a separate bowl, beat eggs, then add whole milk, vanilla extract, and melted butter.
  4. Pour the wet mixture into the bowl of dry ingredients and gently stir until just combined.
  5. Preheat a non-stick skillet over medium heat, greasing with butter. Pour about 1/4 cup of batter per pancake onto the skillet.
  6. Cook for 2-3 minutes, then flip and cook for an additional 1-2 minutes until golden brown.
  7. Remove pancakes from the skillet and stack on a warm plate. Serve immediately with your favorite toppings.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 55mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 250IUCalcium: 50mgIron: 1mg

Notes

Allow batter to rest for 5-10 minutes for fluffier pancakes. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

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