Buckwheat pancakes –Are you tired of the same old breakfast routine? It’s time to shake things up with some fluffy buckwheat pancakes that are not just good for you but also downright delicious! These pancakes are like a cozy hug for your stomach, and who doesn’t love a good pancake hug? Let’s get flipping!
Fluffy Buckwheat Pancakes Recipe
First things first, let’s admire the beauty of our pancake masterpiece.
Now that we’re all drooling, here’s what you’ll need to whip up this breakfast delight:
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon sugar (or your sweet preference)
- 1 cup milk (any kind you fancy)
- 1 large egg
- 2 tablespoons melted butter (or coconut oil if you’re feeling fancy)
- Maple syrup and fresh fruit for serving (because why not?)
Ready to channel your inner pancake chef? Let’s get to the instructions!
- In a bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, and sugar. You want these to be best friends before the party starts.
- In another bowl, combine the milk, egg, and melted butter. Mix them like you mean it!
- Now pour the wet ingredients into the dry ingredients. Stir until just combined. It’s okay if there are a few lumps—embrace them!
- Heat a non-stick skillet or griddle over medium heat. Once hot, ladle a scoop of batter onto the pan. Let it spread out and sizzle. Watch for bubbles to form—it’s pancake science.
- Cook for about 2-3 minutes until the edges look set, then flip those bad boys over and cook for another 2 minutes or until they are golden and gorgeous.
- Repeat with the remaining batter, stacking your pancakes high. The taller the stack, the more impressive your breakfast game!
- Serve with maple syrup, fresh fruit, and a sprinkle of love (or powdered sugar if you want to keep it simple).
Now sit back and enjoy these delightful fluffy buckwheat pancakes! Your taste buds will be throwing a party, and you’ll be the VIP guest. Bon appétit!