Recipe details
Breakfast
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Buckwheat Pancakes
30min
4 servings
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These Buckwheat Pancakes are a delicious and nutritious alternative to traditional pancakes. Made with buckwheat flour, which is naturally gluten-free and rich in fiber, these pancakes have a nutty flavor and a light, fluffy texture. Serve them with your favorite toppings for a satisfying breakfast or brunch.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
6 g
9 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Ingredients
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Steps
Read instructions and get ready to cook
Mix Dry Ingredients
In a large bowl, whisk together the buckwheat flour, baking powder, and salt.
Mix Wet Ingredients
In a separate bowl, whisk together the eggs, milk, honey, and vanilla extract until well combined.
Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; some lumps are okay.
Heat Butter
Heat a large non-stick skillet or griddle over medium heat. Add a small amount of the unsalted butter to coat the surface.
Cook Pancakes
Scoop about 1/4 cup of batter for each pancake onto the skillet or griddle. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to look dry.
Flip and Cook
Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown on both sides.
Repeat and Serve
Repeat the process with the remaining batter, adding more butter to the skillet or griddle as needed. Serve the pancakes hot with your favorite toppings, such as fresh fruit, maple syrup, or whipped cream.
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