Why You’ll Love this Buttermilk Buckwheat Pancakes Recipe
If you’ve ever craved pancakes that are both hearty and delicious, you’ll love this Buttermilk Buckwheat Pancakes recipe.
These pancakes aren’t just your average breakfast; they’re rich in flavor and texture. The buckwheat adds a unique nuttiness, and the buttermilk guarantees they’re fluffy and moist.
I adore how simple they’re to whip up, making them perfect for any day of the week. Plus, they’re versatile! You can top them with fresh fruits, nuts, or even a drizzle of maple syrup.
Trust me, once you try these pancakes, you’ll be hooked and craving them regularly!
Ingredients of Buttermilk Buckwheat Pancakes
When it comes to making Buttermilk Buckwheat Pancakes, gathering the right ingredients is key to achieving that perfect balance of flavor and texture.
You’ll be surprised at how simple these ingredients are, and you might even have a few of them hanging around in your pantry already. I mean, who doesn’t love a recipe that makes use of what you already have?
So, let’s explore what you’ll need to whip up these delectable pancakes.
Ingredients:
- 3 large eggs
- 2 cups buttermilk
- 1 to 1 ½ teaspoons vanilla extract
- 1 cup unbleached all-purpose flour
- 1 cup buckwheat flour
- 4 tablespoons turbinado sugar (or plain sugar, or honey if you’re feeling adventurous)
- 1 teaspoon cinnamon (or more if you’re a cinnamon lover)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch of salt
- ¼ cup melted butter
- 1 large apple, sliced thin (I recommend Fuji, but use what you like)
- 1 teaspoon butter (for sautéing the apples)
- Additional cinnamon and sugar for the apple topping
Now that we’ve got our ingredient lineup, let’s talk about some considerations.
First off, if you don’t have buttermilk, don’t sweat it. You can make your own by mixing regular milk with a splash of vinegar or lemon juice and letting it sit for about 10 minutes. It’s a game-changer, trust me.
Also, don’t shy away from experimenting with different fruits or nuts for toppings. While apples are delicious, think about berries or bananas if that’s what you have on hand.
And if you’re feeling a bit fancy, a sprinkle of crushed pecans on top adds a nice crunch. So many options, so little time.
Now, let’s get cooking!
How to Make Buttermilk Buckwheat Pancakes
Making Buttermilk Buckwheat Pancakes is a delightful and rewarding experience, and trust me, it’s simpler than it might seem. First off, you’ll want to grab your mixing bowls and start by separating the wet ingredients from the dry ones. In one bowl, whisk together 3 large eggs and 2 cups of buttermilk. While you’re at it, add in 1 to 1 ½ teaspoons of vanilla extract because who doesn’t want a hint of sweetness?
Now, in another bowl, combine 1 cup of unbleached all-purpose flour and 1 cup of buckwheat flour. Add in 4 tablespoons of turbinado sugar (or whatever sugar you have on hand), 1 teaspoon of cinnamon—go ahead and sprinkle a little extra if you’re a fan—1 ½ teaspoons of baking powder, 1 teaspoon of baking soda, and a pinch of salt. Mix that all up, then melt ¼ cup of butter.
Now, here comes the fun part. Pour the wet ingredients into the dry ingredients, adding most of that melted butter, and stir gently until just combined. You want to avoid overmixing; think of it as a gentle hug for the batter, not a wrestling match.
Once everything’s mixed, it’s pancake time! Preheat a large skillet or sauté pan over medium-low heat and add a little butter or spray canola oil for non-stick goodness. Using a 1/3 cup measuring cup or a ladle, scoop out the batter and pour it onto the pan. Let the batter spread out naturally—don’t try to shape it into a perfect circle.
As it cooks, you’ll see bubbles forming around the edges, which is your cue to flip it. When you do, resist the urge to press down on it with the spatula; let it rise and brown like the glorious pancake it is. Once they’re done, keep your pancakes warm in an oven set to 200°F while you cook the rest.
While the pancakes are cooking, take a moment to make the apple topping. Slice up 1 large apple—Fuji works great, but use whatever you have—and sauté it in a preheated pan with 1 teaspoon of butter. Toss those apple slices with some cinnamon and sugar for a little extra flair, and let them cook until tender, about 5 minutes.
If you’re feeling adventurous, a sprinkle of flour and a dash of lemon juice before sautéing creates a nice texture. I mean, who doesn’t like a little pizzazz on their pancakes?
Once everything is ready, stack those fluffy pancakes high, top them with the warm sautéed apples, and drizzle on some maple syrup. Enjoy every bite of your homemade Buttermilk Buckwheat Pancakes—they’re a breakfast dream come true.
Buttermilk Buckwheat Pancakes Substitutions & Variations
While I love the classic Buttermilk Buckwheat Pancakes, experimenting with substitutions and variations can take your breakfast to new heights.
You can swap the all-purpose flour for whole wheat or a gluten-free blend if you’re looking for healthier options.
Try adding mashed bananas or pumpkin puree for a delightful twist on flavor.
If you’re out of buttermilk, a mix of regular milk and vinegar works just fine.
For a nutty crunch, toss in some chopped walnuts or pecans.
Don’t forget spices like nutmeg or cardamom for extra warmth.
Get creative and make these pancakes your own!
What to Serve with Buttermilk Buckwheat Pancakes
After experimenting with various substitutions and variations for Buttermilk Buckwheat Pancakes, the next step is to think about what to serve alongside them.
I love pairing these pancakes with sautéed apples sprinkled with cinnamon for a warm, sweet touch. Drizzling pure maple syrup adds a delightful richness, while whipped cream or Greek yogurt brings a creamy contrast.
For a crunchy element, crushed pecans or walnuts work wonders. If you’re in the mood for something savory, a side of crispy bacon or sausage enhances the breakfast experience.
Each option complements the pancakes beautifully, making for a satisfying meal. Enjoy!
Additional Tips & Notes
To guarantee your Buttermilk Buckwheat Pancakes turn out perfectly, I recommend a few key tips.
First, make sure your buttermilk and eggs are at room temperature for better mixing. Don’t overmix the batter; it should be a bit lumpy for fluffier pancakes.
For added flavor, consider a pinch of nutmeg alongside the cinnamon. If you’re not a fan of apple topping, try using berries or even chocolate chips!
Finally, keep the cooked pancakes warm in a low oven while you finish the batch. Trust me; these small adjustments will elevate your pancakes to a whole new level! Enjoy!