Buckwheat Spice Pancakes are a delightful twist on your traditional breakfast staple. With their unique flavor profile thanks to the buckwheat flour and warming spices, the pancakes are sure to bring a cozy vibe to your morning routine.
When it comes to ingredients, you can substitute the all-purpose flour with whole wheat flour for a nuttier flavor, or if you’re gluten-sensitive, there are gluten-free flour blends available. For a richer flavor, consider using whole milk instead of skim. If you’re avoiding eggs, a flaxseed meal mixed with water can work nicely as an egg replacer. Just make sure your buckwheat flour is pure to avoid any cross-contamination with gluten.
Pancakes, Waffles & Crepes
Buckwheat Spice Pancakes Recipe
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup buckwheat flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 3/4 teaspoon ground cardamom
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup skim milk
- 1 tablespoon vegetable oil
- 1 large egg
Instructions
- In a large bowl, combine 1/2 cup all-purpose flour, 1/2 cup buckwheat flour, 1 tablespoon sugar, 2 teaspoons baking powder, 3/4 teaspoon ground cardamom, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Stir until well blended.
- In another bowl, mix together 1 cup skim milk, 1 tablespoon vegetable oil, and 1 large egg until fully combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; don’t worry if there are a few lumps.
- Preheat a nonstick griddle or skillet over medium heat and lightly grease it.
- Spoon about 1/3 cup of the batter onto the hot griddle for each pancake.
- Cook until the tops are covered with bubbles and the edges appear dry, then carefully flip the pancakes and cook until golden brown on the other side.
Part of our Pancake, Waffle and Crepe Recipes collection — Part 1 of 3: