Buckwheat Pancakes

Total Time Prep/Total Time: 25 min.
Yield 8 pancakes
Test Kitchen Approved
This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety, giving the light and tender pancakes a nutty flavor and hearty texture.

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, room temperature
  • 1 cup buttermilk
  • 1 tablespoon butter, melted
  • Maple syrup, optional

Directions

  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.

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. —Taste of Home Test Kitchen
Recipe Creator

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