Buttermilk Buckwheat Pancakes

  Breakfast

This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture.

Buttermilk Buckwheat Pancakes

Average Rating: 5

TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 8 pancakes.

Ingredients

  • 1 cup buckwheat flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 large egg
  • 1 cup buttermilk
  • 1 tablespoon butter, melted
  • Maple syrup, optional
  • Additional butter, optional

Instructions

  • 1. Combine first 8 ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened.
  • 2. Preheat a lightly greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter.

Nutrition Facts

2 pancakes (calculated without syrup and additional butter): 195 calories, 6g fat (3g saturated fat), 63mg cholesterol, 667mg sodium, 31g carbohydrate (11g sugars, 3g fiber), 7g protein. Diabetic exchanges: 2 starch, 1 fat.

Tags