Buckwheat Buttermilk Pancakes

These buckwheat pancakes are a light version of a breakfast favorite. Serve with applesauce or other sliced fresh fruits.


Recipes · Breakfast and Brunch · Pancake Recipes · Buttermilk Pancake Recipes


Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 30 mins
Additional Time: 10 mins
Servings: 6
Yield: 6 pancakes

Ingredients

Ingredients List

  • 1 cup all-purpose flour

  • 3 tablespoons buckwheat flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup milk

  • ⅓ cup buttermilk

  • ¼ cup applesauce

  • 1 large egg

  • ⅓ cup buttermilk


Directions

  1. Whisk flour, buckwheat flour, baking soda, baking powder, and salt together in a mixing bowl. Make a well in the center and add milk, buttermilk, applesauce, egg, and oil. Gently mix until dry ingredients are incorporated but batter is still lumpy. Let sit for at least 10 minutes before cooking.

  2. Heat a griddle to 350 degrees F (175 degrees C). Working in batches, ladle 1/4 cupfuls of batter onto the hot griddle. Cook until small bubbles appear on the surface, 3 to 4 minutes. Flip and cook until golden brown on the other side, about 3 minutes more. Repeat to make remaining pancakes.


Nutrition Facts (per serving)

Nutrition Facts
136 Calories
2g Fat
23g Carbs
6g Protein


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