Best Buttermilk Buckwheat Pancakes Recipes

BUTTERMILK BUCKWHEAT PANCAKES

Steps:

• Combine first 8 ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter.

BANANA BUTTERMILK BUCKWHEAT PANCAKES

Steps:

• In a large bowl combine the first 6 dry ingredients.
• In another bowl whisk together the eggs, melted butter, buttermilk and milk until well combined.
• Add in the mashed banana; mix to combine.
• Add the liquid ingredients to the dry ingredients; stir well to combine.
• Drop by 1/3 cupfuls onto a greased griddle.
• Brown on both sides.

BUTTERMILK BUCKWHEAT PANCAKES (GLUTEN FREE)

Steps:

• Combine dry ingredients in large bowl. Whisk remaining ingredients together; stir into dry mixture just until moistened, reserving the eggs. Place batter into a tightly lidded jar for at least 24 hours and up to 48 hours. When you're ready to make these pancakes, mix the beaten egg yolks into the batter, and whip the egg white until they are light peaks, and fold into the batter. Pour batter by small ladles onto a hot nonstick griddle coated with nonstick cooking spray. Flip when bubbles form on top of the pancakes and then cook until second side is golden brown.

BUCKWHEAT BUTTERMILK PANCAKES

Steps:

• Preheat griddle or large skillet (if electric) to 375°F Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately.
• Mix dry ingredients together; add egg, buttermilk and butter, beating well after each addition.
• Pour 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 1-1/2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 to 1-1/2 minutes or until golden brown.
• Serve with maple syrup.

BUTTERMILK BUCKWHEAT PANCAKES (GLUTEN FREE)

Steps:

• Combine dry ingredients in large bowl.
• Whisk remaining ingredients together; stir into dry mixture just until moistened.
• Pour batter by ¼ cupfuls onto a hot nonstick griddle coated with nonstick cooking spray.
• Turn when bubbles form on top of pancakes; cook until second side is golden brown.

BUCKWHEAT BUTTERMILK PANCAKES

Steps:

• Whisk flour, buckwheat flour, baking soda, baking powder, and salt together in a mixing bowl. Make a well in the center and add milk, buttermilk, applesauce, egg, and oil. Gently mix until dry ingredients are incorporated but batter is still lumpy. Let sit for at least 10 minutes before cooking.
• Heat a griddle to 350 degrees F (175 degrees C). Working in batches, ladle 1/4 cupfuls of batter onto the hot griddle. Cook until small bubbles appear on the surface, 3 to 4 minutes. Flip and cook until golden brown on the other side, about 3 minutes more. Repeat to make remaining pancakes.

BUCKWHEAT BUTTERMILK PANCAKES

Steps:

• Beat eggs.
• Add remaining ingredients in the order listed.
• Beat until smooth.
• Grease heated griddle.
• (Test by sprinkling griddle with a couple of drops of water. When bubbles skitter, the heat is just right.) Pour batter unto hot griddle.
• Spread out batter with the back of a large spoon.
• Turn pancakes as soon as they are puffed and full of bubbles.
• (Don't wait for bubbles to break as you would ployes) Cook other side until browned.

BUTTERMILK-BUCKWHEAT PANCAKES

Steps:

• Combine first 4 ingredients in a medium bowl.
• Make a well in center of mixture.
• Combine buttermilk, egg substitute, water and margarine in a small bowl and mix well; add to flour mixture, stirring just enough until dry ingredients are moistened.
• To make small pancakes, spoon 2 tblsp batter onto hot griddle that has been coated with cooking spray, and spread into 4 inch circle.
• Turn over when tops are covered with bubbles and edges look firm.
• Each 4 inch pancake should provide 46 calories, 2g protein, 1g fat and 8g carbs.
• Recipe makes about 12 (4") pancakes.

BUTTERMILK BUCKWHEAT PANCAKES WITH SUMMER FRUIT SYRUP

Steps:

• To make syrup: combine rhubarb, cherries, strawberries, raspberries, sugar, honey, corn syrup, water and lemon juice in a heavy saucepan.
• Stir mixture over medium-low heat, until sugar dissolves and mixture comes to a boil.
• Continue to cook, stirring occasionally, until mixture thickens and becomes syrupy.
• Watch that it doesn't boil over, because it will tend to foam.
• Do not overcook, as mixture thickens upon standing.
• If mixture becomes too thick, add water in small amounts after cooling syrup, stirring until smooth, and desired consistency is reached.
• To make pancakes: mix together buckwheat flour, flour, baking powder, baking soda, and salt in a mixing bowl.
• Make a well in the center and add milk, buttermilk, eggs, melted butter and honey.
• Stir until blended but do not overmix (you should still be able to see some lumps).
• Pour batter 1/4 cup at a time onto hot oiled griddle, 2-3 at a time, allowing room to spread.
• Carefully turn pancakes with spatula when batter starts to bubble and becomes slightly porous.
• Cook briefly on the other side until pancakes become golden.
• Keep finished pancakes warm on a baking sheet in a low-temp oven.
• Serve pancakes spread with butter and syrup, and garnished with whipped cream (if desired).