Buttermilk Buckwheat Pancakes
I tweaked an old recipe this morning and came up with these Buttermilk Buckwheat Pancakes.
Growing up, my family made pancakes often and we topped them with real maple syrup from my cousins’ sugar bush. It doesn’t get much better than that! Sometimes my Dad would go all out and make sourdough buckwheat pancakes like his mom made when he was a kid. I usually make buckwheat pancakes with this recipe.
Yesterday I scored a half quart of buttermilk marked down to 50¢ and decided to make buttermilk pancakes this morning. I have a bag of buckwheat flour that should be used up soon, so this recipe was born…and brought to you hot off the griddle!
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- 1 cup buckwheat flour
- 1 cup unbleached white flour
- 4 tsp baking powder
- 1/2 tsp salt
- 3 Tbsp sugar
- 2 eggs, lightly beaten
- 2 cups buttermilk
- 2/3 cup milk
- 4 Tbsp vegetable oil
Sift together buckwheat flour, white flour, baking powder, salt, and sugar. Add eggs, buttermilk, milk, and oil and stir just until ingredients are combined. There may be a few small lumps, that's okay.
Pour batter on hot, greased griddle and fry until bottom is golden brown. Flip and brown other side. Recipe makes approximately 20 to 24 pancakes.
Top with butter, maple syrup, yogurt, fruit, or your favorite pancake topping.
Save Some Dough & Make Breakfast From Scratch!
It might seem like pancakes would be a bit higher priced breakfast food because buying a mix isn’t cheap. If you make them from scratch, they aren’t expensive at all. Top them with homemade jam to save even more on your hot breakfast. You can even make an extra large batch of pancakes to have leftovers before heading off to work or school. Compared to the cost of most cold breakfast cereal, this is a thrifty way to start your day.
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I shared this 🙂