These delicious and hearty buckwheat pancakes are a perfect gluten-free breakfast option. They are nutty, fluffy, and can be topped with your favorite fruits, syrup, or yogurt. Enjoy them on a cozy morning or serve them for brunch with friends!
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)
- Additional butter or oil for cooking
Instructions
Step 1: Prepare the Batter
- In a large mixing bowl, whisk together the buckwheat flour, baking powder, sugar (if using), and salt until well combined.
- In a separate bowl, whisk together the milk, egg, melted butter (or oil), and vanilla extract (if using) until smooth.
- 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 Pan
- Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to coat the surface.
Step 3: Cook the Pancakes
- 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.
- Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Step 4: Serve
- Remove the pancakes from the skillet and keep them warm in a low oven (about 200°F) while you cook the remaining batter.
- 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 some cinnamon or nutmeg to the batter.
- You can also add blueberries or chocolate chips to the batter for a fun twist.
- Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a toaster or microwave before serving.
Enjoy your homemade buckwheat pancakes!
