Buttermilk Buckwheat Pancakes

Our home economists created this flapjack recipe that uses buckwheat flour instead of the wheat-based variety.

from Light & Tasty
Buttermilk Buckwheat Pancakes

Quick look

  • prep 10 min    cook 15 min
  • serves 4

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 each ground cinnamon, nutmeg and cloves
  • 1 egg
  • 1 cup 1% buttermilk
  • 1 tablespoon butter, melted

    How to make it  25 minutes


  • 1

    In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk the egg, buttermilk, and butter; stir into dry ingredients just until moistened.

  • 2

    Pour batter by 1/4 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.

Nutritional Information(per serving)

  • Calories: 195
  • Fat: 6g
  • Saturated Fat: 3g
  • Cholesterol: 63mg
  • Sodium: 667mg
  • Carbs: 31g
  • Protein: 7g
  • Fiber: 3g

Serving size: 2 pancakes

Diabetic exchanges: 2 starch, 1 fat

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