How To Make Fluffy Buckwheat Pancakes
Light and fluffy pancakes made with nutritious buckwheat flour.
Serves:
Ingredients
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- Maple syrup, for serving
Instructions
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In a large bowl, whisk together the buckwheat flour, all-purpose flour, sugar, baking powder, and salt.
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In a separate bowl, beat the eggs. Add the milk and melted butter and whisk until well combined.
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Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix – lumps are okay.
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Heat a non-stick skillet or griddle over medium heat. Spoon 1/4 cup of batter onto the skillet for each pancake.
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Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.
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Serve the pancakes warm with maple syrup.
Nutrition
- Calories : 250kcal
- Total Fat : 6g
- Saturated Fat : 3g
- Cholesterol : 75mg
- Sodium : 400mg
- Total Carbohydrates : 40g
- Dietary Fiber : 3g
- Sugar : 7g
- Protein : 8g
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