Fluffy and Nutritious Buckwheat Pancakes Recipe

Indulge in a delicious stack of fluffy buckwheat pancakes that are not only incredibly tasty but also packed with nutrients. Made with buckwheat flour, these pancakes have a slightly nutty flavor and a light, airy texture. They are perfect for a leisurely weekend breakfast or brunch at home. Serve them with your favorite toppings like fresh fruits, maple syrup, or honey, and enjoy a satisfying and wholesome meal.

Ingredients

• 1 cup buckwheat flour
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 3/4 cup milk
• 2 large eggs
• 2 tablespoons melted unsalted butter
• 1 teaspoon vanilla extract

Directions

1. In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, milk, eggs, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
4. Preheat a non-stick frying pan or griddle over medium heat.
5. Spoon 1/4 cup of batter onto the preheated pan for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.
6. Transfer the cooked pancakes to a warm plate and cover with a clean towel to keep them warm while cooking the remaining batter.
7. Serve the buckwheat pancakes warm with your favorite toppings such as fresh berries, sliced bananas, maple syrup, or honey.

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