Easy Buttermilk Buckwheat Pancakes
These healthy pancakes are simple, delicious, and gluten-free. Perfect for weekends or batch cooking for meal prep.
Equipment
- 1 Electric Griddle
- 1 Ice-Cream Scoop or 1/2 cup
Ingredients
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons white granulated sugar
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
- 2 tablespoons butter, melted & cooled
Instructions
- In a medium mixing bowl combine the buckwheat flour, baking soda, baking powder, salt & sugar. Set aside. Heat the griddle to 325F or a large skillet to medium heat on the stove.
- In a cup glass measuring pitcher or a small mixing bowl, whisk together the buttermilk, egg, and vanilla.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until there are no clumps of flour. Add the melted butter to the batter and stir until combined.
- Prepare the griddle or the skillet with a non-stick spray. With an ice-cream scoop or a measuring cup, pour out about 1-4 to 1/2 cup. I don't recommend using more than that, they will be too thick to cook properly, possibly causing them to burn by the time the middle is fully cooked through.
- Cook for a few minutes until the edges start to bubble. Gently lift an edge with a spatula to check if it's browning. When it's ready, flip and cook for another few minutes.
- Cook all of the pancakes. Serve warm with butter and maple syrup, or cool completely and freeze for up to 3 months.
Notes
Nutritional Values are estimates.
Nutrition
Serving: 12gCalories: 60kcalCarbohydrates: 10gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.002gCholesterol: 16mgSodium: 251mgPotassium: 90mgFiber: 1gSugar: 3gVitamin A: 53IUCalcium: 49mgIron: 1mg
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