Buckwheat Pancakes Recipe
These buckwheat pancakes offer a wholesome and flavorful breakfast option, combining nutty buckwheat flour with warm spices and brown butter for a rich taste. Perfectly fluffy and slightly sweet, they pair beautifully with yogurt, fresh fruit, jam, toasted coconut, or maple syrup to suit your morning cravings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 1 cup buckwheat flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
Wet Ingredients
- 4 Tbsp (1/2 stick) butter, plus more for pan
- 2 large eggs
- 1/2 cup milk, preferably whole
- 1 tsp pure vanilla extract
For Serving
- Yogurt
- Jam
- Fruit such as strawberries, blueberries, and bananas
- Toasted coconut
- Maple syrup
Instructions
- Brown the Butter: In a small saucepan over medium heat, melt butter. Once butter starts to foam, reduce heat to medium-low and continue cooking until the butter turns golden and stops sizzling, about 2 minutes. Immediately remove from heat and pour into a small bowl to cool.
- Mix Dry Ingredients: In a large bowl, whisk together buckwheat flour, granulated sugar, baking powder, ground cinnamon, baking soda, and kosher salt until well combined.
- Combine Wet Ingredients: In a medium bowl, whisk the eggs, milk, vanilla extract, and cooled brown butter. Add this mixture to the dry ingredients and gently mix until just combined, avoiding overmixing.
- Cook the Pancakes: Heat a medium nonstick skillet over medium heat and melt some butter to grease the pan. Pour approximately 1/4 cup of batter per pancake into the skillet in batches. Cook until bubbles form around the edges of the pancakes, about 2 minutes, then flip and cook for an additional 1 to 2 minutes until cooked through. Transfer to a plate and repeat with remaining batter, adding more butter to the skillet as needed.
- Serve: Serve the warm buckwheat pancakes with your choice of toppings such as yogurt, jam, fresh fruit, toasted coconut, or maple syrup.
Notes
- Be careful not to overmix the batter; some lumps are okay to keep the pancakes tender.
- Using brown butter adds a rich, nutty flavor that elevates the pancakes.
- Buckwheat flour is naturally gluten-free but check the packaging if gluten sensitivity is a concern.
- Adjust the heat as needed to ensure pancakes cook through without burning.
- Leftover pancakes can be refrigerated and gently reheated in a skillet or toaster.
Keywords: buckwheat pancakes, gluten free pancakes, breakfast recipe, brown butter pancakes, healthy pancakes
Find it online: https://kitchenbyclara.com/buckwheat-pancakes-recipe/
