Our Buckwheat Pancakes

Our Buckwheat Pancakes | The Old Mill

Buckwheat is such an interesting flour for baking. Buckwheat pancakes have a richer, more full-flavored taste than pancakes made with wheat flour. And they go well with bacon, sausage, cooked apples, and our maple syrup.

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Our Buckwheat Pancakes

Our Buckwheat Pancakes | The Old Mill
  • Author: The Old Mill
  • Prep Time: 15 mins
  • Cook Time: 4 mins
  • Total Time: 19 mins
  • Yield: 16 pancakes 1x
  • Category: Breakfast & Brunch
Scale

Ingredients

  • 1 cup The Old Mill Buckwheat Flour
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 1 tablespoon butter, melted
  • 1/4 teaspoon vanilla
  • Oil for greasing the griddle

Instructions

  1. Place the buckwheat flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Set aside. Place the buttermilk in a 2-cup measuring cup and add the egg and melted butter. Stir to combine well. Pour the buttermilk mixture into the flour mixture, and stir with a fork until smooth. Set aside.
  2. Oil a griddle or frying pan and place over medium-high heat. When a drop of water dances on the griddle, this means it is hot enough to cook pancakes. Spoon a 1/4-cup batter onto the griddle for each pancake, and cook until bubbles appear, then flip the pancake and cook on the other side. You will cook the pancakes about 2 minutes per side. Repeat with the remaining batter.

 

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