Homemade Buckwheat Pancakes (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
3/4 cup buckwheat flour
02 -
3/4 cup all-purpose flour
03 -
3 tablespoons sugar
04 -
1/2 teaspoon salt
05 -
1 teaspoon baking soda
→ Wet Ingredients
06 -
1 egg (optional)
07 -
Up to 2 cups buttermilk
08 -
3 tablespoons unsalted butter, melted and cooled
09 -
Vegetable oil for cooking
# Instructions:
01 -
Preheat a well-seasoned griddle or skillet over medium heat.
02 -
In a large bowl, whisk together buckwheat flour, all-purpose flour, sugar, salt, and baking soda.
03 -
Beat egg with half the buttermilk, then stir in melted butter. Add to dry ingredients and gradually add remaining buttermilk until batter is thick but pourable.
04 -
Lightly coat cooking surface with oil using a paper towel to spread evenly.
05 -
Ladle 1/4 cup batter per pancake. Cook until bubbles form on surface (2-3 minutes), then flip and cook 1-2 minutes more.
# Notes:
01 -
Can be made 100% gluten-free using all buckwheat flour
02 -
Buttermilk can be substituted with vinegar and milk mixture
03 -
Egg is optional but provides more structure