These buckwheat pancakes came about for a few reasons: I get lots of requests for anything breakfast, I'm trying to cook with more whole grains, and I heard someone say it's almost impossible to make a great pancake using 100% buckwheat flour.
Ingredients
- 1 cup buckwheat flour
- 1 ½ teaspoons white sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups buttermilk
- 1 large egg, beaten
- ¼ teaspoon vanilla extract
- 1 tablespoon unsalted butter, or as needed
Instruction
- Whisk buckwheat flour, sugar, baking powder, baking soda, and salt together in a medium bowl.
- Beat buttermilk, egg, and vanilla together in a large bowl.
- Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest until bubbles form and batter relaxes, about 5 minutes
- Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Serve with berries.
