Buckwheat Pancakes
Buckwheat pancakes are a delightful and nutritious twist on the classic breakfast favorite. With their rich, nutty flavor and light, fluffy texture, these pancakes are not only delicious but also incredibly healthy. Buckwheat, despite its name, is not related to wheat and is naturally gluten-free. It's packed with essential nutrients like fiber, protein, and antioxidants, making it a great choice for a wholesome meal.
Whether you're looking to start your day with a burst of energy or enjoy a hearty weekend brunch, buckwheat pancakes offer the perfect balance of taste and health. Serve them with fresh berries, a drizzle of maple syrup, or your favorite toppings for a satisfying and guilt-free treat.
Interested in using our buckwheat flour in your recipe? Visit our online store to place an order.
Recipe steps
(Find full recipe at the bottom of the pages)
Ingredients needed: Deep roots milling buckwheat flour, salt, sugar, baking soda, milk, eggs, and butter (melted and cooled).
Step 1- Mix all dry ingredients.
Step 2- Mix all wet ingredients. Make sure butter is cooled and the egg and milk are near room temperature.
Step 3- Mix wet and dry ingredients together. If the batter does not run off a lifted spoon, add a tablespoon of water or milk at a time until the desired consistency is achieved. Now you are ready to cook the pancakes!
Step 4- Warm a cast iron pan (or your pan of choice) to medium heat. Add butter to the pan and spread it around. If it sizzles, then you know the pan is hot enough. Use a 1/4 cup measuring cup as the scoop. Scoop one quarter of a cup of batter and add it to the pan. Once the edges begin to brown and the center has bubbles popping, then use a spatula to flip the pancake.
Step 5- Let the second side brown to your liking. Repeat with the rest of your batter.
Add your favorite toppings and enjoy!
Buckwheat Pancakes Recipe
Makes about 9 pancakes (1/4 cup of batter each)
Ingredients:
1.5 cups Deep Roots Milling Buckwheat (or half buckwheat and half all purpose flour)
3 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons melted and cooled butter (or oil)
1 egg (room temperature)
1 cup whole milk (can substitute dairy free milk of your choice) (room temperature)
Directions:
In a mixing bowl, combine the buckwheat (or buckwheat and all purpose flour if using), sugar, salt, and baking soda. In a separate bowl, mix the egg, milk, and butter. Mix the wet with dry ingredients. Stir until fully incorporated. If the batter does not run off a lifted spoon, add a tablespoon of water or milk at a time until the desired consistency is achieved.
Warm a cast iron pan (or your pan of choice) to medium heat. Add butter to the pan and spread it. If it sizzles, then you know the pan is hot enough. Use a 1/4 cup measuring cup as your scoop. Scoop one quarter of a cup of batter and add it to the pan. Once the edges begin to brown and the center has bubbles popping, then use a spatula to flip the pancake. Let the second side brown to your liking. Repeat with the rest of your batter.
Serve with maple syrup, your choice of fruit, and any other desired toppings.