Description
Quick and easy gluten-free pancakes perfect for breakfast, customizable with your favorite toppings.
Ingredients
Scale
- 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