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Fluffy Buckwheat Pancakes That Make Mornings Magical

Enjoy these light and airy gluten-free buckwheat pancakes that provide a nutritious and delicious start to your day.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Gluten-Free
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 2 tablespoons Butter Substitute with coconut oil for a dairy-free option.
  • 1 cup Buckwheat Flour No direct substitute, but gluten-free all-purpose flour may work.
  • 2 tablespoons Granulated Sugar Can be replaced with honey or maple syrup.
  • 2 teaspoons Baking Powder Ensure it’s fresh for best results.
  • ½ teaspoon Ground Cinnamon Omit if preferred or replace with vanilla extract.
  • ¼ teaspoon Baking Soda May be omitted if using self-rising flour.
  • ½ teaspoon Kosher Salt Sea salt can work as a substitute.
  • 1 large Eggs Use flaxseed meal for vegan options.
  • 1 cup Milk Preferably whole; use almond or oat milk for dairy-free.
  • 1 teaspoon Pure Vanilla Extract Skip for a plain variant.
For Toppings
  • 1 cup Yogurt Consider Greek yogurt for added protein.
  • ½ cup Jam Opt for homemade or high-quality store-bought.
  • 1 cup Fresh Fruit Personalize with berries or bananas.
  • ¼ cup Toasted Coconut Offers a crunchy texture.
  • ½ cup Maple Syrup Classic choice for serving.

Equipment

  • mixing bowl
  • Saucepan
  • whisk
  • spatula
  • Non-stick skillet

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of butter in a small saucepan over low heat until it doesn't brown. Set aside to cool slightly.
  2. In a large mixing bowl, combine 1 cup buckwheat flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon baking soda, and ½ teaspoon kosher salt. Whisk until blended.
  3. In another bowl, whisk together 1 large egg, 1 cup milk, the melted butter, and 1 teaspoon pure vanilla extract until smooth.
  4. Fold the wet ingredients into the dry mixture using a spatula until just combined. Small lumps are okay.
  5. Heat a non-stick skillet over medium heat, add a small pat of butter, and wait until bubbling.
  6. Pour about ¼ cup of batter for each pancake and cook for 2-3 minutes until bubbles form. Flip and cook another 2-3 minutes until golden brown.
  7. Serve warm with toppings like maple syrup, yogurt, or fresh fruit.

Notes

These pancakes can be enjoyed right away and stored in the fridge for up to 3 days or frozen for up to 2 months.