Buckwheat pancakes are a warm, comforting breakfast made with nutrient-rich buckwheat flour that offers a mild nutty flavour and soft texture. Naturally filling and easy to digest, these pancakes are perfect for slow mornings, balanced diets, and anyone looking for a wholesome alternative to refined-flour breakfasts.
Ingredients
UNITSIngredients
1 cupBuckwheat flour (For The Pancake Batter)
¾ cupMilk (or plant-based milk)
1Egg
1 tspBaking powder
a pinchSalt
1 tbspHoney or sugar (For Flavour And Texture)
½ tspVanilla extract (optional)
1-2 tbspMelted butter or oil
Follow
Directions
Description - Step 1
Step 1: Prepare The Batter
In a mixing bowl, add buckwheat flour, baking powder, and salt. In another bowl, whisk the egg with milk, honey, vanilla extract, and melted butter or oil. Gradually add the wet mixture to the dry ingredients and whisk gently until a smooth, lump-free batter forms. Avoid overmixing to keep the pancakes soft.
Description - Step 2
Step 2: Rest The Batter
Let the batter rest for a few minutes. This allows the buckwheat flour to hydrate fully, resulting in better texture and even cooking. The batter should be thick yet pourable.
Description - Step 3
Step 3: Heat The Pan
Heat a non-stick pan or griddle over medium heat. Lightly grease it with butter or oil. Once hot, reduce the heat slightly to prevent the pancakes from browning too quickly.
Description - Step 4
Step 4: Cook The Pancakes
Pour a ladle of batter onto the pan and gently spread if needed. Cook until bubbles appear on the surface and the edges look set. Flip carefully and cook the other side until golden brown and cooked through. Repeat with the remaining batter.
Description - Step 5
Step 5: Serve Warm
Remove the pancakes from the pan and keep them warm. Serve immediately for the best texture and flavour.
Search
Login
Global Healthy
Easy
Breakfast
