Buckwheat Pancakes Recipe

Name: Buckwheat Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup rolled oats; 1/2 cup wheat germ; 1 1/4 cups buckwheat flour; 1/3 cup cornmeal; 4 teaspoons baking soda; 4 teaspoons baking powder; 3/4 teaspoon kosher salt; 3 extra-large eggs; 2 1/2 cups milk; 1 1/4 cups sour cream; 8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more for the griddle and for brushing on the pancakes

Servings: persons

3/4 cup rolled oats
1/2 cup wheat germ
1 1/4 cups buckwheat flour
1/3 cup cornmeal
4 teaspoons baking soda
4 teaspoons baking powder
3/4 teaspoon kosher salt
3 extra-large eggs
2 1/2 cups milk
1 1/4 cups sour cream
8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more for the griddle and for brushing on the pancakes

1
Combine the rolled oats, wheat germ, buckwheat flour, cornmeal, baking soda, baking powder, and salt in a large bowl; set aside.
2
Using a whisk or a mixer set on medium speed, beat the eggs, milk, sour cream, and butter in another large bowl for 1 minute, or until well incorporated.
3
Add the egg mixture to the flour mixture and beat well.
4
Preheat a stove-top griddle or skillet over medium heat, or an electric griddle to 400F, testing to make sure its hot enough for a drop of water to bounce on it.
5
Lightly butter the griddle.
6
Using a ladle, form pancakes on the griddle, using 1/4 cup batter for each pancake.
7
Cook the pancakes until a few bubbles form on the surface of each one.
8
Flip the pancakes with a spatula and cook until golden brown on the other side.
9
Brush the finished pancakes with a little melted butter before serving.
10
Serve immediately.

770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup rolled oats, 1/2 cup wheat germ, 1 1/4 cups buckwheat flour, 1/3 cup cornmeal, and more.

Yes, Buckwheat Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buckwheat Pancakes

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