Buckwheat Pancakes
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David and I like our pancakes! We don’t eat them often, but when we do, we enjoy them either plain, Apple Spice, Blueberry, Lemon Ricotta, Pumpkin 🎃, Orange, Banana, Chocolate Chips, or Cinnamon.
 
Years ago, my mother was telling me how delicious “galette de sarrasin” was. After translating for my husband, right away, David lifted his nose 👃, saying how dry, tasteless, heavy, and dense they were. His mother made some when he was younger and he highly disliked them.
 
I’m curious to begin with, and it really doesn’t help running a cooking website. After years of holding off because of Mister’s opinion, I finally put my foot down and informed him that I would be making 👩‍🍳 Buckwheat Pancakes very soon.
 
I’m happy I waited (not by choice) that long because if I had made it my mother’s way, I would’ve been in exactly the same boat as David. After analyzing it 🧐 and following my instincts, I went with adding brown sugar (no sugar in Mom’s recipe), as well as ground cinnamon and pure vanilla extract…
 
Another ingredient that differs from hers is I used buttermilk instead of regular milk. The acidity brings a nice, tangy flavor to the Buckwheat Pancakes. When combined with baking powder, the chemical reaction 🧬🧪 adds a lighter texture to them, while the baking soda creates bubbles and helps them rise.
 
Just like regular pancakes, I like to let the batter rest for a good 15 minutes ⏰. Not only does it allow the flour to absorb the moisture fully, which helps create a smoother texture and better results, but it also gives time for the flavors to mingle and get acquainted.
 
The texture of the batter is pretty dense but nonetheless spreadable. It’s important to ladle less than a ¼ cup so the pancakes 🥞 are not too thick. After dropping it on a griddle or skillet, I like to gently spread it out with the back of my ladle to form a disc and make it thinner as well.
 
When do you know if the pancakes are ready to be flipped?
After cooking for about 3:30 to 4 minutes, small bubbles will start appearing on the surface, and the edges will begin to dry. This is a great indication that they’re ready to be flipped. Cooking the other side is much shorter… 2 to 3 minutes ⏳ at the most.
 
These little guys are super healthy 💚! Buckwheat is a whole grain flour, therefore providing great nutrients like magnesium, iron, and manganese, plus antioxidants. They’re gluten-free, making them very suitable for people with celiac disease, a good source of protein, and high in fiber.
 
With a nutty and earthy flavor in the background, these Buckwheat Pancakes are a delicious change from the regular ones! Served with a dollop of butter 🧈, good quality maple syrup, and berries, this modified recipe will certainly change your mind about their taste!
Bon Appétit! 🍽
 
Check out these other delicious breakfast recipes… 😀
– Breakfast Scramble Vol-au-Vent
– Avocado Sweet Pea Toast
– Coconut Waffles
– Breakfast Quinoa Cereal with Mixed Berries
– Peanut Butter Banana Bread
– Angel Eggs on a Cloud
– Mini Mexican Tortilla Quiche
– Shakshouka
– Breakfast Burritos
and for even more breakfast recipes 🍳🧇, click on this link… Recipe Category • Breakfast & Brunch
 

 
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Buckwheat Pancakes

Buckwheat Pancakes

Hearty and healthy, these Buckwheat Pancakes are so delicious! They’re perfect for anyone looking for tasty, gluten free breakfast items…
4.82 from 33 votes
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Servings 8 small pancakes

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Prep Time 5 minutes
Cook Time 6 minutes
Passive Time 15 minutes

Ingredients
  

  • 1 cup buckwheat flour
  • 1 tbsp. brown sugar
  • 1/2 tbsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground Himalayan pink salt
  • 1 cup buttermilk see Recipe
  • 1 large room temperature free-range egg, beaten
  • 1/2 tsp. pure vanilla extract
  • 2 tbsp. butter, or as needed and divided

Directions
 

  • In a bowl, combine flour, sugar, baking powder, baking soda, ground cinnamon and salt; whisk well and set aside.
  • In a large bowl, add buttermilk, beaten egg and vanilla extract. Whisk until blended.
  • Add dry ingredients to wet ingredients. Whisk until the batter is smooth. Allow the mixture to rest for 15 minutes.
  • On a griddle or a large skillet over medium heat, add 1 tbsp. butter and when melted, drop about ¼ cup of batter.
  • Cook until golden brown and small bubbles form on top of pancakes and the edges are getting dry, about 3:30 to 4 minutes.
  • Flip pancakes and cook for a little less, 2 to 3 minutes.
  • Transfer them to a warm plate while repeating the process by melting another tablespoon of butter and then cooking the remaining batter.
  • Serve pancakes with a dollop of butter, maple syrup and berries.

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