Buckwheat Pancakes

Light, fluffy, and packed with wholesome flavor, these Buckwheat Pancakes are a delicious twist on the classic breakfast favorite. Made with a blend of nutty buckwheat flour and a touch of all-purpose flour for balance, these pancakes are elevated with rich buttermilk, a hint of vanilla, and a touch of sweetness. Perfect for a leisurely morning, this easy recipe comes together in just 30 minutes, making it a quick yet satisfying option for busy weekdays or cozy weekends. Whether you pair them with a drizzle of maple syrup, fresh berries, or a dollop of creamy yogurt, these pancakes are sure to delight every palate. They’re also a fantastic way to incorporate nutrient-rich buckwheat into your diet. Treat your family—or yourself—to a hearty and comforting breakfast that feels indulgent yet nourishing all at once!

Nutriscore Rating: 58/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup buckwheat flour
• 0.5 cup all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 2 tablespoons sugar
• 1.5 cups buttermilk
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil or additional melted butter for cooking

Directions

Step 1

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

Step 2

In a separate medium bowl, beat the buttermilk, egg, melted butter, and vanilla extract until well combined.

Step 3

Pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix; the batter should be slightly lumpy.

Step 4

Let the batter rest for about 5 minutes to allow the baking powder and soda to activate.

Step 5

Heat a non-stick skillet or griddle over medium heat. Lightly coat with vegetable oil or additional melted butter.

Step 6

Pour about 1/4 cup of batter onto the skillet for each pancake, spreading it gently into a round shape.

Step 7

Cook until bubbles begin to form on the surface and the edges look set, approximately 2-3 minutes.

Step 8

Flip the pancakes and cook until the second side is golden brown, about 2 more minutes.

Step 9

Remove cooked pancakes from the skillet and keep warm. Repeat with the remaining batter, adding more oil or butter to the skillet as needed.

Step 10

Serve immediately with your favorite toppings such as fresh berries, maple syrup, or a dollop of yogurt.

Nutrition Facts

Serving size	710.9 grams (710.9g)

Amount per serving	% Daily Value*
Calories	1599

Total Fat 84.60g	108%
Saturated Fat 35.30g	177%
Polyunsaturated Fat 0.70g
Cholesterol 319mg	106%
Sodium 3169mg	138%
Total Carbohydrate 179.70g	65%
Dietary Fiber 13.60g	49%
Total Sugars 44.10g
Protein 40.50g	81%

Vitamin D 231IU	1157%
Calcium 489mg	38%
Iron 7mg	36%
Potassium 1198mg	25%

*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: 46.4%

Protein: 9.9%

Carbs: 43.8%