Go Back
–+ servings
Buckwheat Pancakes on a plate with berries.
Print

Fluffy Buckwheat Pancakes

The nutty flavor of buckwheat flour shines in this classic buttermilk, eggs, and sugar pancake batter. You won't be able to resist their flavor and fluff!
Course Breakfast
Cuisine American
Keyword Buckwheat Pancakes, Buckwheat Pancakes Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 servings
Calories 258kcal
Author Natalya Drozhzhin

Ingredients

US Units - Metric

Instructions

  • In a medium bowl, combine eggs, buttermilk, sugar and vanilla extract. Whisk until well combined.
    Liquids for buckwheat pancake batter in a bowl.
  • In a separate bowl, combine buckwheat flour and baking soda. Add dry ingredients to the wet ingredients, and mix until just combined.
    Buckwheat flour with baking powder in a bowl.
  • Preheat a pan over medium heat with a bit of butter. Spoon the batter into the hot pan, and cook until the edges turn golden. Flip the pancakes, and cook until golden brown.
    Buckwheat pancake batter in a bowl.
  • Repeat until you run out of batter and butter. Enjoy the pancakes while warm!
    Buckwheat Pancakes in a pan.

Nutrition

Calories: 258kcal | Carbohydrates: 34g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 200mg | Potassium: 304mg | Fiber: 3g | Sugar: 13g | Vitamin A: 396IU | Calcium: 114mg | Iron: 2mg