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Buttermilk Buckwheat Pancakes Recipe

Buttermilk Buckwheat Pancakes Recipe photo by Taste of Home

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Our home economists created this flapjack recipe that uses buckwheat flour instead of the wheat-based variety. The light and tender pancakes offer a nutty flavor and hearty texture that are guaranteed to get your day of to a bright start.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Buttermilk Buckwheat Pancakes Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon each ground cinnamon, nutmeg and cloves
1 egg
1 cup buttermilk
1 tablespoon butter, melted

Directions

In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a hot nonstick griddle coated with cooking spray. Turn when bubbles form on top of pancakes; cook until second side is golden brown. Yield: 4 servings.

Nutritional Analysis: 2 pancakes equals 195 calories, 6 g fat (3 g saturated fat), 63 mg cholesterol, 667 mg sodium, 31 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Buttermilk Buckwheat Pancakes in Light & Tasty June/July 2005, p64

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Reviews for Buttermilk Buckwheat Pancakes

Buttermilk Buckwheat Pancakes

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(1-3) of 3 reviews

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Reviewed on Jun. 26, 2012 by momof29

top score with a slight alteration ;)

Reviewed on Nov. 07, 2010 by Anndrie

I really enjoyed these pancakes. Like eating very rich spice cake for breakfast, only better for you. I served them with ham and eggs and maple syrup.

Reviewed on Nov. 06, 2009 by paflaglady

I didn't like the brown sugar and spices in this. I like to taste the buckwheat. I use a little molasses to sweeten and like it best with yeast.