Buckwheat Buttermilk Pancakes

Start your morning with the hearty goodness of Buckwheat Buttermilk Pancakes, a delightful twist on a breakfast classic. These pancakes combine the nutty, earthy flavor of buckwheat flour with the tangy richness of buttermilk for a stack that is fluffy, flavorful, and naturally wholesome. The blend of buckwheat and all-purpose flour strikes the perfect balance, while a touch of pure vanilla extract adds a hint of sweetness. With quick prep time and simple steps, these pancakes are ready to grace your breakfast table in under 30 minutes. Pair them with a drizzle of maple syrup and a handful of fresh berries for a vibrant, nutrient-packed meal that will satisfy cravings and energize your day. Perfect for weekend brunches or weekday mornings, this recipe is a must-try for pancake lovers and buckwheat enthusiasts alike!

Nutriscore Rating: 62/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Buckwheat flour
• 1 cup All-purpose flour
• 2 tablespoons Granulated sugar
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 2 cups Buttermilk
• 2 large Eggs
• 4 tablespoons Unsalted butter, melted and slightly cooled
• 1 teaspoon Pure vanilla extract
• 1 tablespoon Vegetable oil or butter for greasing the pan
• 0 (optional, for serving) Maple syrup
• 0 (optional, for serving) Fresh berries

Directions

Step 1

In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt. Set aside.

Step 2

In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.

Step 3

Gradually pour the wet ingredients into the dry ingredients, stirring gently with a whisk or spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Step 4

Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil or butter.

Step 5

Once the pan is hot, scoop approximately 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a circle, if needed.

Step 6

Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges begin to set. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.

Step 7

Repeat with the remaining batter, greasing the skillet as needed between batches.

Step 8

Serve the pancakes warm with maple syrup, fresh berries, or your preferred toppings.

Nutrition Facts

Serving size	1142.1 grams (1142.1g)

Amount per serving	% Daily Value*
Calories	2208

Total Fat 91.50g	117%
Saturated Fat 44.70g	224%
Polyunsaturated Fat 1.00g
Cholesterol 550mg	183%
Sodium 2927mg	127%
Total Carbohydrate 303.50g	110%
Dietary Fiber 22.90g	82%
Total Sugars 117.20g
Protein 58.10g	116%

Vitamin D 336IU	1679%
Calcium 690mg	53%
Iron 11mg	61%
Potassium 1602mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.3%

Protein: 10.2%

Carbs: 53.5%