Buttermilk-buckwheat Pancakes
At a Glance
- Total
- 14 min
- Servings
- 3 servings
Categories
- Breakfast
- Stovetop
- Easy
Dietary
- Vegetarian
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 3. Current scale: 1x.
Nutrition is approximate based on the ingredient list. Please verify for dietary or medical needs.
Buckwheat and all-purpose flour pancakes made with buttermilk and baking powder.
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Equipment
Mixing bowl, whisk, skillet or griddle, spatula
Ingredients
- 1/2 cup buckwheat flour
- 1/4 cup all-purpose flour
- 2 teaspoons baking powder
- Buttermilk, as needed to make a pourable batter
Instructions
Whisk the buckwheat flour, all-purpose flour, and baking powder together in a mixing bowl.
Whisk in enough buttermilk to make a pourable pancake batter.
Heat a skillet or griddle over medium heat.
Pour batter onto the hot skillet to form pancakes.
Cook until bubbles form on the surface and the edges look set, then flip.
Cook the second side until browned and cooked through.
Serve warm.
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