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Buckwheat Pancakes
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Elevate your pancakes with tangy buttermilk and earthy buckwheat flour for a fluffy, gluten-free twist!
Ingredients:
  • Vegetable oil for coating the pan
  • 3/4 cup (100g or 3.5 oz) buckwheat flour
  • 3/4 cup (100g or 3.5 oz) all-purpose flour (can sub with buckwheat flour for a 100% gluten-free buckwheat pancake if you wish)
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter, melted
  • 1 egg (optional)
  • 2 cups (475 ml) buttermilk
Instructions:
  • Preheat the skillet: Heat a well-seasoned griddle, cast iron skillet, or non-stick pan over medium heat until it's ready for the batter.
  • Prepare the pancake batter by whisking the dry ingredients (flours, sugar, salt, baking soda) in a large bowl. In a separate bowl, mix the beaten egg with half of the buttermilk. Stir in the melted butter. Combine the egg mixture with the dry ingredients, gradually adding more buttermilk until you reach a thick but pourable consistency. Be careful not to overmix, as a few lumps are perfectly fine.
  • Pour a small amount of vegetable oil (1/2 teaspoon) onto the hot pan and spread it evenly with a paper towel. Ladle the batter onto the pan to create a 4 to 5-inch pancake, using a 1/4 cup measure for a perfect size. Lower the heat to medium-low and cook the pancake for 2 to 3 minutes until golden brown.
  • Flip the pancakes when you see bubbles forming on the surface and cook for an additional 1 to 2 minutes until golden brown.
  • **Rewritten Step:** Keep the pancakes warm by placing them on a rack in the oven set to "warm" or stack them on a plate and cover with a towel while making more. Add oil to the pan between batches as necessary. Serve with butter and maple syrup. If you enjoyed the recipe, please leave a star rating below!

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