This Buckwheat Pancakes recipe comes together in about 20 minutes and is perfect for a quick and easy breakfast that your family will love! You can easily switch up the toppings to suit your taste; think fresh fruits, nuts, or even a drizzle of maple syrup that just ties everything together beautifully.
The Essentials for Your Buckwheat Pancakes
Now, let’s dive into the ingredient rundown that makes these pancakes a crowd-pleaser! Here’s what you’ll need:
- 1 cup buckwheat flour: This is the star of the show! It’s gluten-free and packed with nutrients. If you don’t have buckwheat flour, you could also use regular flour or even a whole wheat variety for a heartier pancake.
- 1.5 teaspoons white sugar: Just a little sweetness to balance the flavors. You could substitute with honey or maple syrup if that’s what you have on hand!
- 1 teaspoon baking powder: This is essential for helping our pancakes rise and become fluffy. Make sure it’s fresh for the best results.
- 0.25 teaspoon baking soda: This works with the buttermilk to give these pancakes a nice lift and tenderness.
- 0.25 teaspoon salt: A couple of pinches really heightens the flavor.
- 1.25 cups buttermilk: This creamy goodness is what makes these pancakes moist and flavorful. No buttermilk? No worries! You can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice, let it sit for about 5 minutes.
- 1 large egg, beaten: This binds everything together and adds richness.
- 0.25 teaspoon vanilla extract: Just a splash for extra flavor. You know I’m all about those delicious details!
- 1 tablespoon unsalted butter, or as needed: For cooking on the griddle! Butter adds a lovely flavor to the pancakes and helps get that perfectly crispy edge.
How to Make Buckwheat Pancakes
Okay, let’s get to the good stuff, the cooking process! Trust me, it’s super straightforward, and in no time you’ll have a stack of fluffy pancakes ready to devour.
- Whisk the Dry Ingredients: In a medium bowl, whisk together the buckwheat flour, sugar, baking powder, baking soda, and salt. You want everything blended nicely, so go ahead and whisk until it’s well combined!
- Mix the Wet Ingredients: In a large bowl, combine the buttermilk, beaten egg, and vanilla extract. Just mix it all together until you see that lovely creamy texture coming through, yum!
- Combine the Mixtures: Time to get those dry ingredients into the wet ones! Pour your flour mixture into the buttermilk mixture and whisk until just combined. Don’t overdo it, you want a thick and smooth batter. And here’s a fun tip: Let that batter rest for about 5 minutes. You’ll see some bubbles form, and it slowly relaxes, which leads to lighter pancakes.
- Heat the Griddle: Melt a pat of butter on a griddle or non-stick pan over medium heat. You’ll know it’s hot enough when a drop of water dances on the surface!
- Cook the Pancakes: Drop large spoonfuls of batter onto your hot griddle. You want to cook until bubbles form on the surface and the edges look a little dry, this takes about 3 to 4 minutes. Flip them over, cooking for about another 2 to 3 minutes until they’re perfectly browned and oh-so-delicious.
- Serve and Enjoy: Keep cooking the remaining batter, and serve these bad boys warm with fresh berries, maple syrup, or whatever toppings make your heart sing!
If you loved these Buckwheat Pancakes, be sure to check out my Egg Muffins! For more breakfast ideas.
What Makes These Buckwheat Pancakes Special
Quick & Easy
This recipe comes together in under 30 minutes, making it ideal for a quick breakfast or even a fun Saturday brunch.
Comfort Food
These pancakes are loaded with tons of flavor and a satisfying texture that brings all the warm, cozy feelings, perfect for any morning or as a sweet treat during the day!
Budget-Friendly
Using everyday ingredients that you probably already have in your pantry makes this a great recipe that won’t break the bank. You really can’t go wrong here!
Customizable
One of my favorite things about this recipe is its versatility. You can add in chocolate chips, swap out buttermilk for yogurt, or even throw in some mashed bananas for a whole new flavor experience!
Make-Ahead Friendly
You can easily double or even triple this recipe if you’re feeding a crowd! Just store the extra pancakes in the fridge for quick breakfasts during the busy week.
Serving and Storage Tips
Serving Suggestions
These Buckwheat Pancakes are fantastic on their own, but honestly, you can get creative! Top with fresh berries, a dollop of whipped cream, or even a drizzle of homemade cinnamon syrup. I also love to throw some creamy almond or peanut butter on top for good measure, so good!
Storage
Leftover pancakes keep well in the refrigerator for up to 3 days. Just pop them in an airtight container once they cool down and tuck them away!
Reheating Instructions
To reheat, simply pop them in the microwave for about 20-30 seconds, or toast them in a skillet until warmed through. They’re just as fluffy, I promise!
Freezer Friendly
Yes! You can freeze these pancakes for later. Just let them cool and store them in a freezer-safe bag. They’ll keep in the freezer for about 2 months! When you’re craving them, just take them out and thaw in the fridge overnight.
There you have it, my friends! These Buckwheat Pancakes are simple, delicious, and just perfect to whip up for any occasion. Whether you’re enjoying a quiet Sunday morning or hurried weekday breakfast, you’ll find that this recipe fits seamlessly into your routine. Plus, it’s so satisfying to serve your family a breakfast that’s wholesome and tasty!
Remember, cooking is all about joy and sharing good food with the people you love. So go ahead, give this easy recipe a try, and feel free to make it your own! And hey, don’t forget to come back and let me know how yours turned out!
Happy cooking! And for more recipes, follow us on Pinterest.
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Buckwheat Pancakes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Quick and easy gluten-free pancakes perfect for breakfast, customizable with your favorite toppings.
Ingredients
- 1 cup buckwheat flour
- 1.5 teaspoons white sugar
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 1.25 cups buttermilk
- 1 large egg, beaten
- 0.25 teaspoon vanilla extract
- 1 tablespoon unsalted butter, or as needed
Instructions
- Whisk together the buckwheat flour, sugar, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, combine the buttermilk, beaten egg, and vanilla extract; mix until creamy.
- Pour the dry mixture into the wet mixture and whisk until just combined; let the batter rest for 5 minutes.
- Melt butter on a griddle over medium heat.
- Cook spoonfuls of batter on the griddle until bubbles form on the surface (3-4 minutes), then flip and cook until browned (2-3 minutes).
- Serve warm with your favorite toppings.
Notes
Pancakes can be customized with various toppings like fresh fruits, nuts, or syrup. Leftovers can be refrigerated for up to 3 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg