Buckwheat Pancakes add a unique twist to the breakfast classic: the naturally savory and floral flavors of the buckwheat add a distinct balance to the sweetness of the pancakes, making them all the more compelling as you consume them by the plateful! Add butter, syrup, and whatever else you normally love on pancakes, and watch as these Buckwheat Pancakes become a go-to favorite during the morning rush!
Ingredients
- 1 cup buckwheat flour
- 1 1/2 teaspoons white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg, beaten
- 1/4 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Directions
Step 1 –In a medium bowl, whisk together the buckwheat flour, the sugar, the baking powder, the baking soda, and the salt.
Step 2 –In a large bowl, beat together the buttermilk, the egg, and the vanilla.
Step 3 –Pour the flour mixture into the buttermilk mixture and whisk until the batter is thick and smooth.
Step 4 –Allow the batter to rest until bubbles form and the batter relaxes, about 5 minutes.
Step 5 –Melt the butter on a griddle over medium heat.
Step 6 –Drop the batter in large spoonfuls onto the griddle and cook until bubbles form and the edges of the pancakes appear dry, about 3-4 minutes.
Step 7 –Flip the pancakes and cook until browned on the other side, about 2-3 minutes.
Step 8 –Repeat with the remaining batter.
Step 9 –Serve.
