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Fluffy Beet Buckwheat Pancakes
4.9 from 14 votes

Fluffy Beet Buckwheat Pancakes

Light and airy, these pink pancakes are as nutritious as they are pretty.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8 medium pancakes
Course: Brunch
Cuisine: American

Ingredients

  • 1/2 cup buckwheat flour
  • 1/2 cup whole-wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 tsp cinnamon
  • 1 egg large
  • 1 Tablespoon pure maple syrup
  • 1/4 cup beet purée
  • 2 Tablespoons butter melted, unsalted
  • 1 cup buttermilk
  • neutral cooking oil for frying, generic cooking oil

Instructions

    Cup of Yum
  1. Preheat a griddle to medium and preheat the oven to 175F.
  2. Whisk together the flours, baking powder, baking soda, salt and cinnamon.
  3. In another bowl, whisk together egg and maple syrup until frothy. Whisk in the beet purée, followed by the buttermilk.
  4. Gently stir the dry ingredients into wet ingredients. Pour in the melted butter. Mix until just combined. Over mixing will toughen the pancakes. it's okay if there are a few lumps.
  5. Heat a griddle or large cast iron skillet over medium heat. Grease lightly with cooking oil.
  6. Spoon batter onto griddle 1/4 cup at a time. Cook 1 1/2 minutes, then flip, and cook until light brown, about one more minute.
  7. Place the pancakes in a baking tin lined with a clean tea towel. Cover and place in oven to keep warm while you fry the remainder of the batter.
  8. Serve pancakes hot with plenty of butter and pure maple syrup.