Description
Delicious and fluffy pancakes made with dark buckwheat flour, perfect for breakfast or brunch.
Ingredients
Scale
- 1 1/4 cups dark buckwheat flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1 cup whole milk
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, add buckwheat flour, sugar, baking powder, and salt. Whisk to remove clumps.
- Add egg, milk, melted butter, and vanilla to the dry ingredients. Stir until JUST combined. There will be a few lumps in the batter – this is normal. Let the finished batter sit for 5 minutes.
- If your batter looks thick, add an extra 1-2 tablespoons of milk. If your batter looks thin, add an extra 1-2 tablespoons of buckwheat flour. Buckwheat flour texture can vary brand to brand.
- Heat up a non-stick skillet or griddle over medium-low heat.
- Melt a small pat of butter into the pan (and repeat before each pancake). As needed, wipe out the pan to prevent leftover butter from burning around the edges.
- Measure about ⅓ cup of batter into your skillet and allow pancakes to cook until browned on the bottom, you see bubbles bursting through in the center, and the edges look set. Be patient – this can take up to two minutes per side, depending on the heat of your skillet and thickness of your pancakes.
- Flip and cook the second side until lightly browned and pancake is cooked through in the center. Repeat with remaining batter.
- Serve pancakes with your favorite maple syrup, fresh fruit, or a dusting of confectioner’s sugar.
Notes
- Perfect for breakfast or brunch!
- Adjust the milk or flour as necessary to achieve your desired batter consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 250
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 50mg