Description
These Gluten-Free Buckwheat Pancakes are fluffy, flavorful, and perfect for a wholesome breakfast. Made primarily with buckwheat flour, these pancakes have a slightly nutty taste while being gluten-free, making them a great option for those with gluten sensitivities. They are cooked on a skillet to achieve a golden-brown exterior and soft interior.
Ingredients
Dry Ingredients
- 1 cup plus 1 tablespoon buckwheat flour (or ½ cup buckwheat and ½ cup flour of choice)
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 ¼ cups buttermilk, shaken
- 2 eggs
- ½ teaspoon pure vanilla extract
For Cooking
- Butter, for the skillet
Instructions
- Mix Dry Ingredients: In a medium mixing bowl, combine the buckwheat flour, sugar, baking powder, baking soda, and salt to create an evenly blended dry mixture.
- Prepare Wet Ingredients: In a liquid measuring cup, pour the buttermilk and beat in the eggs and vanilla extract until fully incorporated.
- Combine Wet and Dry Mixtures: Add the wet ingredients all at once to the dry ingredients, gently stirring until just combined. The batter should have some small to medium lumps to keep pancakes tender. Set aside while you heat the cooking surface.
- Preheat Skillet or Griddle: Warm your skillet or griddle over medium-low heat, or set an electric griddle to 350°F. Brush the surface lightly with 1 ½ teaspoons of butter to prevent sticking.
- Cook Pancakes: Stir the batter lightly in case separation occurs. Using a ¼-cup measure, pour batter onto the hot skillet. Cook for 2 to 3 minutes until small bubbles form on top and the edges appear matte, then flip carefully. Cook the other side for 1 to 2 minutes until golden brown.
- Keep Warm: Transfer the cooked pancakes to a cooling rack or place them on a baking sheet in a preheated 200°F oven to keep warm while cooking the remaining batter.
- Repeat and Serve: Stir the batter gently before each scoop. Repeat cooking steps, adding butter to the skillet as needed. Serve the pancakes hot, immediately after cooking.
Notes
- For fluffier pancakes, do not overmix the batter; keep some lumps intact.
- Buttermilk can be substituted with regular milk plus 1 tablespoon lemon juice or vinegar left to sit for 5 minutes.
- Use a non-stick skillet or griddle for best results to avoid sticking.
- Keep cooked pancakes warm in the oven set to 200°F to serve all at once.
- Adding fresh berries or nuts to the batter can enhance flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
