Best 7 Buckwheat Buttermilk Pancakes Recipes

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**Buckwheat Buttermilk Pancakes: A Nutritious and Delicious Breakfast Treat**

Indulge in the goodness of buckwheat buttermilk pancakes, a delightful breakfast option that combines the earthy flavor of buckwheat with the tangy creaminess of buttermilk. These pancakes are not only a treat to the taste buds but also pack a nutritional punch, making them a wholesome start to your day. With variations ranging from classic to gluten-free and vegan, this recipe article offers a diverse collection of buckwheat buttermilk pancake recipes to cater to different dietary preferences and allergies. Discover the perfect pancake recipe for your next breakfast gathering and impress your loved ones with this delectable dish.

Let's cook with our recipes!

BUTTERMILK BUCKWHEAT PANCAKES



Buttermilk Buckwheat Pancakes image

This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 pancakes.

Number Of Ingredients 12

1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 large egg, room temperature
1 cup buttermilk
1 tablespoon butter, melted
Maple syrup, optional

Steps:

  • Combine first 8 ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter.

Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 667mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges

BANANA BUTTERMILK BUCKWHEAT PANCAKES



Banana Buttermilk Buckwheat Pancakes image

Make and share this Banana Buttermilk Buckwheat Pancakes recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup flour
1/3 cup whole wheat flour
1/2 cup buckwheat flour
2 tablespoons sugar (can use more)
1 teaspoon baking soda
1 tablespoon baking powder
2 eggs, slightly beaten
1/4 cup melted butter
1 1/2 cups buttermilk
1/2 cup milk
2 ripe bananas, mashed

Steps:

  • In a large bowl combine the first 6 dry ingredients.
  • In another bowl whisk together the eggs, melted butter, buttermilk and milk until well combined.
  • Add in the mashed banana; mix to combine.
  • Add the liquid ingredients to the dry ingredients; stir well to combine.
  • Drop by 1/3 cupfuls onto a greased griddle.
  • Brown on both sides.

BUCKWHEAT BUTTERMILK PANCAKES



Buckwheat Buttermilk Pancakes image

Make and share this Buckwheat Buttermilk Pancakes recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Breakfast

Time 30m

Yield 8 3-inch pancakes, 2-3 serving(s)

Number Of Ingredients 8

1 cup buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda (omit if using regular milk)
2 tablespoons sugar
1/2 teaspoon salt
1 egg, beaten
1 cup buttermilk
2 tablespoons melted butter

Steps:

  • Preheat griddle or large skillet (if electric) to 375°F Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately.
  • Mix dry ingredients together; add egg, buttermilk and butter, beating well after each addition.
  • Pour 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 1-1/2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 to 1-1/2 minutes or until golden brown.
  • Serve with maple syrup.

BUCKWHEAT BUTTERMILK PANCAKES



Buckwheat Buttermilk Pancakes image

These buckwheat pancakes are a light version of a breakfast favorite. Serve with applesauce or other sliced fresh fruits.

Provided by debs

Time 30m

Yield 6

Number Of Ingredients 10

1 cup all-purpose flour
3 tablespoons buckwheat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup milk
⅓ cup buttermilk
¼ cup applesauce
1 large egg
⅓ cup buttermilk

Steps:

  • Whisk flour, buckwheat flour, baking soda, baking powder, and salt together in a mixing bowl. Make a well in the center and add milk, buttermilk, applesauce, egg, and oil. Gently mix until dry ingredients are incorporated but batter is still lumpy. Let sit for at least 10 minutes before cooking.
  • Heat a griddle to 350 degrees F (175 degrees C). Working in batches, ladle 1/4 cupfuls of batter onto the hot griddle. Cook until small bubbles appear on the surface, 3 to 4 minutes. Flip and cook until golden brown on the other side, about 3 minutes more. Repeat to make remaining pancakes.

Nutrition Facts : Calories 136.4 calories, Carbohydrate 23.2 g, Cholesterol 35.3 mg, Fat 2.2 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 542.8 mg, Sugar 4.5 g

BUTTERMILK BUCKWHEAT PANCAKES (GLUTEN FREE)



BUTTERMILK BUCKWHEAT PANCAKES (GLUTEN FREE) image

Categories     Bread     Breakfast     Kid-Friendly     Quick & Easy     Wheat/Gluten-Free     Healthy

Yield 12 Pancakes

Number Of Ingredients 11

1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon clove
1 egg
1 cup low-fat buttermilk
1 tablespoon butter, melted

Steps:

  • Combine dry ingredients in large bowl. Whisk remaining ingredients together; stir into dry mixture just until moistened, reserving the eggs. Place batter into a tightly lidded jar for at least 24 hours and up to 48 hours. When you're ready to make these pancakes, mix the beaten egg yolks into the batter, and whip the egg white until they are light peaks, and fold into the batter. Pour batter by small ladles onto a hot nonstick griddle coated with nonstick cooking spray. Flip when bubbles form on top of the pancakes and then cook until second side is golden brown.

BUCKWHEAT BUTTERMILK PANCAKES



Buckwheat Buttermilk Pancakes image

This recipe comes from the package of a local product...The Bouchard Family Farm Acadian Light Buckwheat flour from the St. John River Valley in Maine. Info on the bag include...buckwheat is a herb not a grain...a great source of protein, iron, potassium and Vitamin B. Who knew!!

Provided by Aroostook

Categories     Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1 egg
1 cup buttermilk
2 teaspoons vegetable oil
1/2 cup flour
1/2 cup light buckwheat flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Beat eggs.
  • Add remaining ingredients in the order listed.
  • Beat until smooth.
  • Grease heated griddle.
  • (Test by sprinkling griddle with a couple of drops of water. When bubbles skitter, the heat is just right.) Pour batter unto hot griddle.
  • Spread out batter with the back of a large spoon.
  • Turn pancakes as soon as they are puffed and full of bubbles.
  • (Don't wait for bubbles to break as you would ployes) Cook other side until browned.

Nutrition Facts : Calories 365.9, Fat 9.3, SaturatedFat 2.3, Cholesterol 110.7, Sodium 1021.2, Carbohydrate 58.2, Fiber 3.9, Sugar 13.2, Protein 14.2

BUTTERMILK-BUCKWHEAT PANCAKES



Buttermilk-buckwheat Pancakes image

Make and share this Buttermilk-buckwheat Pancakes recipe from Food.com.

Provided by east coast nellie

Categories     Breakfast

Time 14m

Yield 3-4 serving(s)

Number Of Ingredients 9

1/2 cup buckwheat flour
1/4 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 cup fat-free buttermilk
1/4 cup egg substitute or 2 egg whites
1/4 cup water
2 teaspoons reduced-calorie margarine, melted
cooking spray

Steps:

  • Combine first 4 ingredients in a medium bowl.
  • Make a well in center of mixture.
  • Combine buttermilk, egg substitute, water and margarine in a small bowl and mix well; add to flour mixture, stirring just enough until dry ingredients are moistened.
  • To make small pancakes, spoon 2 tblsp batter onto hot griddle that has been coated with cooking spray, and spread into 4 inch circle.
  • Turn over when tops are covered with bubbles and edges look firm.
  • Each 4 inch pancake should provide 46 calories, 2g protein, 1g fat and 8g carbs.
  • Recipe makes about 12 (4") pancakes.

Tips:

  • Use fresh buttermilk. Fresh buttermilk will give your pancakes a tangy flavor and help them rise properly. If you don't have fresh buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
  • Don't overmix the batter. Overmixing the batter will make your pancakes tough. Mix just until the ingredients are combined.
  • Let the batter rest for a few minutes before cooking. This will allow the gluten in the flour to relax and will make your pancakes more tender.
  • Cook the pancakes over medium heat. Medium heat will help the pancakes cook evenly without burning them.
  • Flip the pancakes only once. Flipping the pancakes too often will make them tough.
  • Serve the pancakes immediately with your favorite toppings. Buckwheat pancakes are delicious with butter, syrup, fruit, or whipped cream.

Conclusion:

Buckwheat buttermilk pancakes are a delicious and nutritious breakfast option. They are easy to make and can be enjoyed by people of all ages. The next time you're looking for a new breakfast recipe, give buckwheat buttermilk pancakes a try. You won't be disappointed!

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