These fluffy and nutritious buckwheat pancakes are perfect for a hearty breakfast or brunch. They are gluten-free and packed with flavor, making them a favorite for everyone!
Ingredients
- 1 cup buckwheat flour
- 1 tablespoon baking powder
- 1 tablespoon sugar (optional)
- 1/2 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted butter or coconut oil (plus extra for cooking)
- 1 teaspoon vanilla extract
- Optional toppings: maple syrup, fresh fruit, yogurt, or nuts
Instructions
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, whisk together the buckwheat flour, baking powder, sugar (if using), and salt until well combined. This will ensure that the baking powder is evenly distributed throughout the flour.
Step 2: Mix the Wet Ingredients
In a separate bowl, combine the milk, egg, melted butter (or coconut oil), and vanilla extract. Whisk until the mixture is smooth and well blended.
Step 3: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay. Let the batter sit for about 5 minutes to thicken slightly.
Step 4: Preheat the Pan
Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface. Allow it to heat for a minute or two.
Step 5: Cook the Pancakes
Using a ladle or measuring cup, pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, until golden brown.
Step 6: Keep Warm and Serve
Transfer the cooked pancakes to a plate and keep them warm in a low oven (about 200°F or 95°C) while you cook the remaining batter. Repeat the process until all the batter is used.
Step 7: Enjoy!
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, yogurt, or nuts. Enjoy your delicious and nutritious buckwheat pancakes!
Tips
- For added flavor, consider mixing in some cinnamon or nutmeg to the dry ingredients.
- You can also add blueberries or chocolate chips to the batter for a fun twist.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage. Reheat in a toaster or microwave before serving.
Enjoy your homemade buckwheat pancakes!
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