Rating: 5 stars 4.7
181 Ratings
  • 5 star values: 156
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2

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.

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
5 mins
total:
25 mins
Servings:
4
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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. 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

  • 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.

Nutrition Facts

196 calories; protein 9.1g; carbohydrates 25.7g; fat 5.8g; cholesterol 57.2mg; sodium 444.2mg. Full Nutrition
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