Buckwheat Pancakes Recipe

Pancakes taste great with buckwheat. This light and thin buckwheat pancake recipe is delicious. Adrianna recommends half all-purpose flour or whole wheat flour for lighter pancakes. 

– 1 cup plus 1 tablespoon buckwheat flour (or ½ cup buckwheat and ½ cup flour of choice) – 1 tablespoon sugar – 1 teaspoon baking powder – 1 teaspoon baking soda – ¼ teaspoon salt – 1 ¼ cups buttermilk, shaken* – 2 egg – ½ teaspoon pure vanilla extract – Butter, for the skillet

Ingredient

Direction

Mix flour(s), sugar, baking powder, baking soda, and salt in a medium bowl. Measure buttermilk in a liquid cup. Beat in egg and vanilla.

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Combine wet and dry ingredients at once and mix until just combined. Batter should have small to medium lumps. Set aside while heating the skillet or griddle.

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Preheat your skillet or griddle over medium-low heat (or 350°F for an electric griddle). Apply 1 ½ teaspoons of butter to the cooking surface.

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Check for buckwheat separation by gently swirling the batter with a spoon. Scoop batter onto the warm skillet using a ¼-cup measure. Cook pancakes for 2–3 minutes until small bubbles form, then flip. 

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Cook the other side for 1–2 minutes until golden brown. To keep warm, place cooked pancakes on a cooling rack or baking sheet in a preheated 200°F oven.

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Mix the batter gently before using again. Repeat with the remaining batter, brushing the skillet with butter as needed. Serve now. 

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