Buttermilk Buckwheat Pancake Mix

A delightful blend of buckwheat flour and classic ingredients create these fluffy buttermilk pancakes, offering a nutty flavor perfect for a hearty breakfast.

Prep time: 10 minutes
Cook time: 6 minutes
Serves: 4

Ingredients

1 cup all-purpose flour

1 cup buckwheat flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons granulated sugar

1 1/2 cups buttermilk

2 large eggs

1/4 cup unsalted butter, melted

Instructions

1. In a large mixing bowl, combine all-purpose flour, buckwheat flour, baking powder, baking soda, salt, and sugar. Mix well.

2. In another bowl, whisk together buttermilk, eggs, and melted butter until smooth.

3. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.

4. Heat a non-stick skillet over medium heat and lightly grease with butter.

5. Pour 1/4 cup of the batter onto the skillet for each pancake.

6. Cook until bubbles form on the surface and edges look set, then flip and cook until golden brown, about 2-3 minutes per side.

7. Serve warm with your choice of toppings.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat pancakes in a toaster or microwave until warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.