How to Make Buckwheat Buttermilk Pancakes - A Step-by-Step Guide

Pancakes are a beloved breakfast staple that can be enjoyed in a variety of ways. Whether you prefer them stacked high with syrup and berries or all on their own, there's nothing quite like a warm, fluffy pancake to start your day. But if you're looking to add a nutritious twist to your morning routine, then you might want to try making buckwheat buttermilk pancakes.

Buckwheat is a nutrient-dense grain that is often used in gluten-free cooking and baking. Despite its name, buckwheat i...

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Ingredients

  • 1 cup all-purpose flour
  • 3 tablespoons buckwheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ⅓ cup buttermilk
  • ¼ cup applesauce
  • 1 large egg
  • ⅓ cup buttermilk

Information

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Additional Time: 10 mins
  • Total Time: 30 mins
  • Servings: 6
  • Yield: 6 pancakes

  • Whisk flour, buckwheat flour, baking soda, baking powder, and salt together in a mixing bowl. Make a well in the center and add milk, buttermilk, applesauce, egg, and oil. Gently mix until dry ingredients are incorporated but batter is still lumpy. Let sit for at least 10 minutes before cooking.
  • Heat a griddle to 350 degrees F (175 degrees C). Working in batches, ladle 1/4 cupfuls of batter onto the hot griddle. Cook until small bubbles appear on the surface, 3 to 4 minutes. Flip and cook until golden brown on the other side, about 3 minutes more. Repeat to make remaining pancakes.
  • Nutrition

    136 cal.

    • Total Fat: 2g
    • Saturated Fat: 1g
    • Cholesterol: 35mg
    • Sodium: 543mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 1g
    • Total Sugars: 5g
    • Protein: 6g
    • Vitamin C: 1mg
    • Calcium: 134mg
    • Iron: 1mg
    • Potassium: 165mg