Buckwheat Pancakes

I decided to make buckwheat pancakes for a few reasons: I get lots of requests for anything breakfast, I'm trying to cook with more whole grains, and I heard someone say it's almost impossible to make a great pancake using 100% buckwheat flour.

Prep:10 mins

Cook:10 mins

Servings:4

Buckwheat Pancakes

1 cup buckwheat flour

1 ½ teaspoons white sugar

1 teaspoon baking powder

¼ teaspoon salt

¼ teaspoon baking soda

1 ¼ cups buttermilk

1 large egg, beaten

¼ teaspoon vanilla extract

1 tablespoon unsalted butter, or as needed

Step 1

Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.

Step 2

Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.

Step 3

Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts: Per Serving: 196 calories; protein 9.1g; carbohydrates 25.7g; fat 5.8g; cholesterol 57.2mg; sodium 444.2mg.