Ingredients for Buckwheat Buttermilk Pancakes
- 1 ½ cups buckwheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 large egg
- 1 ½ cups buttermilk
- 2 tablespoons melted unsalted butter, plus extra for greasing
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How to Make Buckwheat Buttermilk Pancakes
- In a large bowl, whisk together buckwheat flour, all-purpose flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together the egg, buttermilk, and melted butter.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Heat a lightly oiled griddle or large skillet over medium heat. The griddle is ready when a drop of water sizzles and evaporates immediately.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 1-2 minutes per side, or until golden brown and cooked through. Flip when bubbles begin to form on the surface and the edges look set.
- Serve immediately with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
80g
Fat
45g
Carbs
20g
