Enjoy a wholesome breakfast with these delicious buckwheat pancakes. They are gluten-free and have a nutty flavor that pairs perfectly with sweet toppings.
Ingredients: 1 cup buckwheat flour. 1/2 cup all-purpose flour. 2 tbsp sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 2 large eggs. 1 1/2 cups buttermilk. 2 tbsp melted butter. 1 tsp vanilla extract.
Instructions: In a large bowl, whisk together buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt. In another bowl, beat the eggs and add buttermilk, melted butter, and vanilla extract. Mix well. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are lumps. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup portions of the batter onto the skillet to form pancakes. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Serve the buckwheat pancakes warm with your favorite toppings, such as maple syrup, fresh berries, or whipped cream.
Prep Time: 10 minutes
Cook Time: 15 minutes
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