Buckwheat Pancakes Recipe
Deliciously nutty and fluffy buckwheat pancakes made with browned butter, cinnamon, and a touch of vanilla. These pancakes are perfect for a cozy breakfast or brunch, served warm with yogurt, fresh fruit, jam, toasted coconut, or maple syrup for added sweetness and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 cup buckwheat flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 4 tablespoons (1/2 stick) butter, plus more for pan
- 2 large eggs
- 1/2 cup milk, preferably whole
- 1 teaspoon pure vanilla extract
For Serving (Optional)
- Yogurt
- Jam
- Fruit such as strawberries, blueberries, and bananas
- Toasted coconut
- Maple syrup
Instructions
- Brown the butter: In a small saucepan over medium heat, melt the butter. Once it starts to foam, reduce the heat to medium-low and cook until the butter turns golden and stops sizzling, about 2 minutes. Immediately remove from the heat and pour into a small bowl to cool.
- Mix dry ingredients: In a large bowl, whisk together the buckwheat flour, granulated sugar, baking powder, ground cinnamon, baking soda, and kosher salt until evenly combined.
- Combine wet ingredients: In a medium bowl, whisk the eggs, milk, vanilla extract, and the cooled browned butter until smooth and blended.
- Make the batter: Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix to keep the pancakes tender.
- Cook the pancakes: Heat a medium nonstick skillet over medium heat and melt a small amount of butter. Working in batches, pour about 1/4 cup of batter into the skillet for each pancake. Cook until bubbles form around the edges, approximately 2 minutes. Flip and cook for another 1 to 2 minutes until cooked through and golden brown. Transfer cooked pancakes to a plate. Add more butter to the skillet as needed and repeat with remaining batter.
- Serve warm: Serve the pancakes warm with your choice of toppings such as yogurt, jam, fresh fruit, toasted coconut, or maple syrup for a delightful breakfast experience.
Notes
- Using browned butter adds a rich, nutty flavor to the pancakes that pairs wonderfully with the buckwheat flour.
- Do not overmix the batter to keep the pancakes light and fluffy.
- If you do not have whole milk, you can substitute with 2% or a plant-based milk, but whole milk provides the best richness.
- Adjust cooking heat as needed to prevent burning while ensuring the pancakes cook through.
- Serve immediately for the best texture, or keep warm in a low oven until ready to serve.
Keywords: buckwheat pancakes, browned butter, cinnamon pancakes, breakfast recipe, gluten free pancakes, easy pancakes, brunch recipes
Find it online: https://trendytasterecipes.com/buckwheat-pancakes-recipe/
