These delicious and hearty buckwheat pancakes are a perfect gluten-free breakfast option. They are light, fluffy, and packed with flavor. Serve them with your favorite toppings like maple syrup, fresh fruit, or yogurt for a delightful morning treat.
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 vegetable oil
- 1 teaspoon vanilla extract (optional)
- Cooking spray or additional butter for the skillet
Instructions
Step 1: Prepare the Batter
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In a large mixing bowl, whisk together the buckwheat flour, baking powder, sugar (if using), and salt until well combined.
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In a separate bowl, whisk together the milk, egg, melted butter (or oil), and vanilla extract (if using) until smooth.
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Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
Step 2: Heat the Skillet
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter.
Step 3: Cook the Pancakes
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Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
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Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.
Step 4: Serve
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Remove the pancakes from the skillet and keep them warm in a low oven (about 200°F) while you cook the remaining batter.
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Serve the pancakes warm with your choice of toppings, such as maple syrup, fresh fruit, yogurt, or nuts.
Tips
- For added flavor, consider mixing in ingredients like blueberries, chocolate chips, or chopped nuts into the batter before cooking.
- If you prefer thinner pancakes, you can add a little more milk to the batter until you reach your desired consistency.
Enjoy your homemade buckwheat pancakes!
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