The perfect way to start your day, these Buckwheat Pancakes are light and fluffy with a slightly nutty taste. They are so easy to make with only a few ingredients and are naturally gluten-free, thanks to the buckwheat flour.
INGREDIENTS
- 1 ½ cups Buckwheat flour or ¾ buckwheat flour, ¾ any flour of your choice
- 1 tbsp sugar
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 egg beaten
- 2 cups buttermilk shaken
- 1 tsp vanilla extract
- 3 tbsp butter melted, divided
- 1 tsp ground cinnamon optional
To Garnish
- fresh berries
- maple syrup
- powdered sugar
DIRECTIONS
- In a medium mixing bowl, whisk together the flour, sugar, salt, baking soda, and baking powder.
- In a second mixing bowl, whisk together the egg, buttermilk vanilla extract, and 2 tbsp of melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over mix, it’s preferred to retain some lumps in the mixture.
- In a large skillet over medium low heat add the remaining tablespoon of butter and spoon add about ¼ of the batter for each pancake. Cook for 2 - 3 minutes per side and flip when you see air bubbles starting to form.
- Garnish with fresh berries, maple syrup, and powdered sugar.
