5 from 2 votes
Buckwheat Pancakes
I stop counting when my little ones start devouring these classic pancakes. They love them topped with Molasses-Cinnamon Syrup, and I've got to give them props for that fantastic pairing.You can also make these as a mix, as I demonstrated in Do-Ahead Breakfasts. When I'm really on the ball, I have a couple of jars of mix ready to go.
Prep Time
3 mins
Cook Time
2 mins
Total Time
5 mins
Servings:
4
people
Calories:
412 kcal
Course:
Brunch
Ingredients
- 2/3 cup buckwheat flour
- 2/3 cup all-purpose flour
- 2/3 cup whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 Tablespoon brown sugar
- 1 1/2 cups buttermilk
- 1/4 cup butter melted
- 2 egg
Instructions
- Whisk together flours, baking powder, baking soda, salt and sugar. In another bowl, whisk together buttermilk, butter and eggs.
- Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
- Heat a griddle or large cast iron skillet over medium heat. Grease lightly with oil.
- Spoon batter onto griddle 1/3 cup at a time. Cook until edges are set, 3 to 4 minutes (bubbles won't appear as with traditional pancakes). Flip, and cook until golden brown, about 2 minutes.
Cup of Yum
Nutrition Information
Calories
412kcal
(21%)
Carbohydrates
52g
(17%)
Protein
13g
(26%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Cholesterol
122mg
(41%)
Sodium
950mg
(40%)
Potassium
463mg
(10%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
620IU
(12%)
Calcium
181mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 412
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 52g | 17% |
| Protein | 13g | 26% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 950mg | 40% |
| Potassium | 463mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 620IU | 12% |
| Calcium | 181mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.