Buckwheat Flour Pancakes
Buckwheat flour, all-purpose flour, and classic baking ingredients combine to make a sweet and nutty pancake that's easy and delicious!
Servings: 5
Calories: 375kcal
Ingredients
- 180 grams All-Purpose Flour about 1 1/4 cup
- 45 grams buckwheat flour 1/4 cup + 2 Tbs
- 68 oz sugar heaping 1/3 cup
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 oz butter, unsalted 4 Tablespoons or 1/2 stick
- 237 milliliters milk 1 cup/8ounces
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Combine both flours, sat, baking powder, and sugar in a large bowl.
- Place a large non-stick skillet over medium heat to warm up while you melt your butter. Set butter aside to cool slightly.
- Combine milk, eggs, and vanilla in a bowl and beat until thoroughly combined.
- Add butter to dry ingredients followed by the milk mixture and fold until just combined. Do not overmix, small lumps are fine as long as there are no big spots of dry flour.
- Spoon 1/4 cup scoops into the hot pan, leaving space for spreading, and cook until you see bubbles rise and pop all over the top. About 2 minutes.
- Flip and cook other side an addition 2 minutes. Repeat until batter is gone, Should yield about 15 pancakes depending on the size.
Notes
You can also use a 1 to 1 gluten free flour blend to substitute the All purpose flour.
Nutrition
Serving: 3g | Calories: 375kcal | Carbohydrates: 54g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 113mg | Sodium: 485mg | Potassium: 294mg | Fiber: 2g | Sugar: 20g | Vitamin A: 479IU | Calcium: 120mg | Iron: 3mg