Buckwheat Pancakes
User Reviews
5
Buckwheat Pancakes
Description
Buckwheat Pancakes combine buckwheat and whole-wheat flours for a balance of earthiness and heartiness in the batter. Baking powder and baking soda provide leavening while cinnamon adds a warm, subtle spice. Melted butter and pure maple syrup contribute to the batter's flavor and moisture, with buttermilk providing acidity to activate the leavening agents and tenderize the pancakes. The batter is mixed gently to avoid toughness, resulting in thick but fluffy pancakes.
The pancakes are cooked in a skillet greased with butter or mild oil, flipping once when bubbles form and the edges look set, to develop a golden-brown exterior with a tender inside. Adjusting heat to medium-low helps prevent over-browning while ensuring thorough cooking. After cooking, pancakes are kept warm in a low oven covered by towels or foil until serving.
This recipe works well for a traditional breakfast or brunch and pairs nicely with additional maple syrup or butter. The nutty flavors provide a wholesome alternative to typical wheat pancakes without unusual ingredients.
Ingredients
- 1 cup buckwheat flour
- 1 cup whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 tablespoons (2 oz) butter melted, plus more for serving, unsalted
- 1 tablespoon pure maple syrup plus more for serving
- 2 large egg
- 2 1/4 cups buttermilk either low-fat or full-fat
- vegetable oil for the skillet, or olive oil, mild
Instructions
- Preheat the oven to 150°F (70°C) or adjust it to the the warm setting.
- Whisk together the buckwheat and whole-wheat flours, baking powder, baking soda, cinnamon, and salt in a bowl.
- In a large bowl, whisk together the melted butter, maple syrup, and eggs, then add the buttermilk. Dump the dry ingredients into wet ingredients and beat until just combined. Do not overmix. The batter will be thick.
- Heat a griddle or large cast-iron skillet over medium heat. Lightly slick the surface of the griddle or skillet with butter or oil. Spoon the batter onto the hot surface in puddles of about 1/3 cup. Cook for 1 1/2 to 2 minutes, then flip the pancakes and cook until golden brown, 1 to 2 minutes more. If necessary, reduce the temperature to medium-low to prevent over-browning.
- Using a spatula, slide the pancakes from the griddle or skillet to a baking sheet lined with a clean towel. Cover the pancakes with another clean towel or aluminum foil and place in the oven to keep warm. Repeat with the remaining batter, slicking the cooking surface with a little more butter or oil as needed. Serve the pancakes hot with butter and maple syrup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10to 12 pancakes
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 177kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 245mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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