Easy Fluffy Buckwheat Pancakes Recipe | Inspired Taste
Thanks to buckwheat flour, these delicious buckwheat pancakes have a light and tender texture with a delicate, nutty flavor. Start with some milk — use dairy or non-dairy milk. Then stir in 2 tablespoons of lemon juice or vinegar. This mixture mimics buttermilk and makes the pancakes light and fluffy. If you happen to have buttermilk on hand, use that instead. For the best texture, use a blend of buckwheat and all-purpose flour. Or use an all-purpose gluten-free blend. Whisk 1 cup of buckwheat flour, 1/2 cup all-purpose flour, 1 tablespoon of sugar, 3/4 teaspoon baking soda, and 1/2 teaspoon of salt together. Since it sat for a few minutes, the milk mixture has thickened a bit. Whisk in 1 teaspoon of vanilla extract and one egg. Now pour the wet ingredients into the dry and add four tablespoons of melted butter. Whisk until you no longer see clumps of flour. It is okay if the batter has a few small lumps. We cook the pancakes in a skillet over medium heat. A 1/4 cup of batter makes a nicely sized pancake. When you see bubbles popping on the top, flip and cook until the pancake is cooked in the middle. If you notice they brown quicker than cook in the middle, turn the heat down a bit. When the pancakes are cooked, serve them warm with your favorite toppings. For us that means sliced bananas, berries, and pure maple syrup.
Ingredients:
- Milk (dairy or non-dairy)
- 2 tablespoons of lemon juice or vinegar
- 1 cup of buckwheat flour
- 1/2 cup all-purpose flour
- 1 tablespoon of sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg
- 4 tablespoons melted butter
Cooking steps:
- Start by mixing milk with lemon juice or vinegar to create a buttermilk-like mixture.
- In a separate bowl, whisk together buckwheat flour, all-purpose flour, sugar, baking soda, and salt.
- Add vanilla extract and an egg to the milk mixture and whisk well.
- Pour the wet ingredients into the dry ingredients and add melted butter. Whisk until no clumps remain.
- Cook the pancakes in a skillet over medium heat, using 1/4 cup of batter for each pancake.
- Flip the pancake when bubbles start to form on top and cook until the middle is cooked.
- Serve the pancakes warm with your favorite toppings such as sliced bananas, berries, and maple syrup.
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