Buttermilk Buckwheat Pancakes
Total TimePrep/Total Time: 25 min.
Sadly, these are only somewhat decent when warm. Won’t make again.
These are delicious. I omitted the spices and seasoned only with the bacon fat from cooking and maple syrup.
Surprisingly good! I thought these would have somewhat of a gritty taste but they were not! Fluffy and flavorful. Love the spices used in this! They also freeze great for busy mornings!
I’m impressed! It’s hard to make buckwheat fluffy. The pancakes fluffed up on the griddle as they cooked. I made sure not to over mix the batter. My kids liked them. They have not been fans of my previous buckwheat recipes. I put chocolate chips in my batch. But it made them extremely sweet and conflicted with the pumpkin pie/gingerbread flavor. I would leave out the extra sugar and the pumpkin pie spice next time when I try to add chocolate chips again. I put generous dollops of butter on top of the cooked pancakes before adding maple syrup.
This looks delicious!
Made this for my husband who loves buckwheat pancakes. Used just the egg white, no salt, almond milk and instead of butter 1/2 T organic Smart Balance and 1/2 T canola oil. They turned out great and possibly healthier. Served them with Ohio maple syrup and raspberries. I'll definitely make them again! Thanks for the recipe!
Great pancakes. Something everyone can eat, both those who can eat wheat and those who are gluten free. To make it easier I just add pumpkin pie spice instead of the separate spices. I also used homemade kefir instead of buttermilk (just because that is what I had) They turned out fluffy and light.
love all the flavors. I can use 1/2 buckwheat, 1/2 whole wheat and family loves them. Also coconut oil instead of butter lets you use less sugar. Really great taste - a hit with fruit and ham - thanks
Hubby who is gluten free loves these for breakfast. Serve with warm syrup and fresh fruit. Have even put blueberries in them.