These buckwheat pancakes came about for a few reasons: I get lots of requests for anything breakfast, I’m trying to cook with more whole grains, and I heard someone say it’s almost impossible to make a great pancake using 100% buckwheat flour.
Prep Time::10 mins
Cook Time::10 mins
Additional Time::5 mins
Total Time::25 mins
Servings::4
Ingredients
1 cup buckwheat flour
1 ½ teaspoons white sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups buttermilk
1 large egg, beaten
¼ teaspoon vanilla extract
1 tablespoon unsalted butter, or as needed
Directions
Whisk buckwheat flour, sugar, baking powder, baking soda, and salt together in a medium bowl.
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Beat buttermilk, egg, and vanilla together in a large bowl.
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Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest until bubbles form and batter relaxes, about 5 minutes
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Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
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Serve with berries.
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