Best Buttermilk Buckwheat Pancakes With Summer Fruit Syrup Recipes

BUTTERMILK BUCKWHEAT PANCAKES

Buttermilk Buckwheat Pancakes image

This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 8 pancakes.

Number Of Ingredients 12

Ingredients

1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 large egg, room temperature
1 cup buttermilk
1 tablespoon butter, melted
Maple syrup, optional

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.

Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 667mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges

BUTTERMILK BUCKWHEAT PANCAKES (GLUTEN FREE)

Buttermilk Buckwheat Pancakes (gluten Free) image

I'm posting this mainly for those of you on Zaar who can't eat gluten...but these healthy and delicious pancakes can be enjoyed by anyone! From Light and Tasty's June/July 2005 issue.

Provided by A Messy Cook

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon clove
1 egg
1 cup low-fat buttermilk
1 tablespoon butter, melted

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.

Nutrition Facts : Calories 195.9, Fat 5.6, SaturatedFat 2.8, Cholesterol 56.6, Sodium 651.6, Carbohydrate 31.4, Fiber 3.1, Sugar 10.5, Protein 7.4

BANANA BUTTERMILK BUCKWHEAT PANCAKES

Banana Buttermilk Buckwheat Pancakes image

Make and share this Banana Buttermilk Buckwheat Pancakes recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Breakfast

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup flour
1/3 cup whole wheat flour
1/2 cup buckwheat flour
2 tablespoons sugar (can use more)
1 teaspoon baking soda
1 tablespoon baking powder
2 eggs, slightly beaten
1/4 cup melted butter
1 1/2 cups buttermilk
1/2 cup milk
2 ripe bananas, mashed

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.

HEALTHY AND DELICIOUS BUCKWHEAT PANCAKES

Healthy and Delicious Buckwheat Pancakes image

Make and share this Healthy and Delicious Buckwheat Pancakes recipe from Food.com.

Provided by Mrs.Muffins

Categories Breakfast

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup buckwheat flour
1/2 cup whole wheat flour
1 egg, beaten
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup water
1/2 cup vegetable oil or 1/4 cup applesauce
1/2 teaspoon vanilla extract

Steps:

In a medium bowl, mix together first six ingredients.
Add in water, oil/applesauce and vanilla. Mix until smooth.
Pour ½ cup fulls onto medium heated skillet. When edges are set, slide spatula under and flip pancake. Continue to cook until set, about 2 minutes.
Serve with sugar-free syrup and fresh or frozen berries.

Nutrition Facts : Calories 363.2, Fat 29.3, SaturatedFat 4.1, Cholesterol 46.5, Sodium 446.8, Carbohydrate 22.2, Fiber 3.3, Sugar 0.6, Protein 5.5

BUCKWHEAT BUTTERMILK PANCAKES

Buckwheat Buttermilk Pancakes image

Make and share this Buckwheat Buttermilk Pancakes recipe from Food.com.

Provided by Marg CaymanDesigns

Categories Breakfast

Time 30m

Yield 8 3-inch pancakes, 2-3 serving(s)

Number Of Ingredients 8

Ingredients

1 cup buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda (omit if using regular milk)
2 tablespoons sugar
1/2 teaspoon salt
1 egg, beaten
1 cup buttermilk
2 tablespoons melted butter

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.

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