Buttermilk Buckwheat Pancake Mix

🕒 Prep: 10 min
🔥 Cook: 6 min
🍽 Serves: 4
★★★★★
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If you're looking to elevate your breakfast game, this Buttermilk Buckwheat Pancake Mix is about to become your new best friend. With its nutty buckwheat flavor and fluffy texture, these pancakes are a delightful twist on the classic. Perfect for cozy mornings or impressing brunch guests, they're sure to be a hit.

Ingredients for Buttermilk Buckwheat Pancake Mix

All-purpose flour provides the structure and classic pancake fluffiness we all love. Buckwheat flour adds a unique, nutty flavor and a boost of nutrition, making these pancakes stand out. Baking powder and baking soda are the leavening agents that give our pancakes their rise and airiness. A touch of salt enhances all the flavors, while granulated sugar adds just the right amount of sweetness. Buttermilk is the secret to tender, moist pancakes — it reacts with the baking soda for extra lift. Eggs bind everything together, and unsalted butter adds richness and flavor.

Tips & Tricks

  • Don’t overmix the batter; lumps are okay and keep the pancakes fluffy.
  • If your pancakes are browning too quickly, lower the heat slightly.
  • Use a ladle or measuring cup for consistent pancake sizes.
  • Keep cooked pancakes warm in an oven set to 200°F while you finish the batch.
  • For extra height, let the batter rest for a few minutes before cooking.

Serving Suggestions

These pancakes shine with a pat of butter and a drizzle of real maple syrup. For a touch of freshness, top with sliced bananas or fresh berries. If you're feeling indulgent, a sprinkle of chopped nuts or a dollop of whipped cream makes for a decadent treat. For a savory twist, try them with a side of crispy bacon or a fried egg.

Frequently Asked Questions

Can I make the batter ahead of time?
It's best to make the batter fresh, but you can mix the dry ingredients ahead and store them in an airtight container.
Can I use a milk substitute?
You can use a milk substitute, but it might slightly alter the texture. Consider adding a bit of lemon juice to mimic the acidity of buttermilk.
What if I don't have buckwheat flour?
You can substitute with additional all-purpose flour, though you'll miss out on the unique flavor of buckwheat.

Buttermilk Buckwheat Pancake Mix Recipe Walkthrough

Start by grabbing a large mixing bowl, where you'll combine your dry ingredients: all-purpose flour, buckwheat flour, baking powder, baking soda, salt, and sugar. Give them a good stir to ensure everything is evenly distributed — no one wants a mouthful of baking soda! In another bowl, whisk together your wet ingredients: buttermilk, eggs, and melted butter. Whisk until smooth; no need to overdo it.

Now, pour the wet mixture into the dry ingredients. Stir gently until everything is just combined. The key here is not to overmix — a few lumps are perfectly fine. This ensures your pancakes stay tender. Next, heat a non-stick skillet over medium heat and lightly coat it with butter. Once hot, pour about 1/4 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface and the edges start looking set. This is your cue to flip! Cook the other side until golden brown, which should take about 2-3 minutes. Keep an eye on them to prevent burning. Once done, serve those beauties warm with your favorite toppings.

Why You'll Love This Recipe

  • Unique nutty flavor from buckwheat flour.
  • Light and fluffy texture thanks to buttermilk.
  • Quick and easy to make — perfect for busy mornings.
  • No fancy equipment required — just mix and cook.
  • Versatile base that pairs well with countless toppings.

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

Step-by-step 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.

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