Delicious Gluten-Free Buttermilk Buckwheat Pancakes Recipe
Are you looking for a gluten-free and dairy-free breakfast option that is both delicious and nutritious? Look no further than these fluffy, gluten-free buttermilk buckwheat pancakes! Made with wholesome ingredients like buckwheat flour, buttermilk, and eggs, these pancakes are the perfect way to start your day.
Buckwheat flour is a nutrient-dense whole grain that is naturally gluten-free (despite its name). It’s high in fiber, protein, and essential nutrients like magnesium and manganese. Paired with tangy buttermilk and warm cinnamon, these pancakes are not only delicious but also nourishing.
And if you’re worried about missing out on the classic pancake experience without dairy or gluten, fear not! These pancakes come out perfectly fluffy and just as satisfying as their conventional counterparts. Plus, with our easy-to-follow recipe instructions, you’ll have them whipped up in no time.
So whether you’re gluten-free or just looking to change up your breakfast routine, give these buttermilk buckwheat pancakes a try. Your taste buds – and your body – will thank you.
Why You’ll Love This Recipe
If you’re a fan of pancakes, then you’ll absolutely adore this gluten-free buttermilk buckwheat pancake recipe! What makes these pancakes stand out from the rest is the combination of buttermilk and buckwheat flour. The tangy buttermilk gives the pancakes a unique flavor and the buckwheat flour adds a nutty taste and high fiber content that will keep you feeling full and satisfied throughout the day.
Not only are these pancakes delicious, but they are also very healthy. They are completely gluten-free, meaning they don’t contain any wheat or other grains with gluten that can trigger an adverse reaction for some individuals. The addition of xanthan gum helps bind the ingredients together and make the pancakes fluffy without the need for gluten.
Furthermore, they are also dairy-free, making them suitable for those with lactose intolerance or who choose to avoid dairy products. By using unsweetened almond milk instead of regular milk or cream, we were able to keep the fluffy texture of traditional pancakes while omitting dairy from the recipe.
These fluffy buckwheat pancakes are also high in protein thanks to their mix of buckwheat flour and eggs, while low in fat since we have replaced traditional butter with canola oil. They are perfect for anyone looking to have healthy yet indulgent breakfast without worrying about putting on extra pounds.
Lastly, this recipe is not just limited to those eating a gluten-free diet – even if you’re not avoiding gluten, these grainy, subtly sweet buckwheat cakes could be your new favorite breakfast treat. Trust us when we say it’s impossible to go wrong with these light, airy and mouthwatering pancakes!
Ingredient List
Gluten-Free Buttermilk Buckwheat Pancakes Recipe Ingredients
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Buckwheat Flour (1 cup): Buckwheat flour is the star ingredient in this gluten-free buttermilk buckwheat pancake recipe. It has a naturally nutty and earthy flavor, and it is more nutritious than regular wheat flour.
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Sugar (1 tablespoon): Add a tablespoon of sugar to this recipe if you like your pancakes slightly sweet. Alternatively, you can use maple syrup or honey as a healthier sweetener.
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Baking Powder (2 teaspoons): Baking powder is the leavening agent that makes pancakes fluffy and light. Make sure to use gluten-free baking powder.
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Baking Soda (1/2 teaspoon): Baking soda helps activate the acid in buttermilk, making the pancakes tender and delicious.
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Salt (1/2 teaspoon): Salt enhances the flavors of the pancakes and balances sweetness.
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Xanthan Gum (1/8 teaspoon) OPTIONAL: If you want extra fluffiness, add a pinch of xanthan gum. However, it is optional, and you can skip it if you don’t have it on hand.
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Eggs (2 Large): Eggs add protein and richness to the pancakes. If you are vegan, you can replace them with flax eggs or applesauce.
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Canola Oil (2 tablespoons): Canola oil provides moisture to the pancakes without overpowering their flavor. You can replace it with any vegetable oil or melted butter.
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Butter (4 tablespoons Unsalted), Melted: Melted butter adds extra richness to the batter.
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Shortening (4 rounded tbsp) OPTIONAL: For an even fluffier texture, add some shortening instead of melted butter.
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Brown Sugar (2 tablespoons): Brown sugar gives the pancakes a lovely caramel flavor and enhances their color.
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Buttermilk (1 1/2 cups): Buttermilk is crucial to this recipe’s success as it reacts with the baking soda and provides tanginess to the batter. If you cannot find buttermilk, you can make a substitute by mixing one tablespoon of lemon juice or vinegar with one cup of regular milk.
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Vanilla Extract (1 teaspoon): Vanilla extract enhances the flavors of the pancakes and makes them more delicious.
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Cinnamon (1/2 teaspoon): Cinnamon adds warmth and depth to the pancakes’ flavor, making them more aromatic.
Note: All ingredients used in this recipe are naturally gluten-free, but for people who must follow a strict gluten-free diet, make sure to check if your ingredients have been certified gluten-free.
The Recipe How-To
Now, the fun part! Let’s dive into the recipe and get started with creating these delicious Gluten Free Buttermilk Buckwheat Pancakes.
Ingredients:
- 1 cup of buckwheat flour
- 1 tablespoon of brown sugar
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of salt
- 1 cup of buttermilk
- 1 egg
- 2 tablespoons of canola oil
- 1 teaspoon of vanilla extract
Instructions:
- In a large bowl, whisk together the buckwheat flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the buttermilk, egg, canola oil, and vanilla extract.
- Slowly pour the wet ingredients into the dry ingredients while stirring gently until just combined.
- Let the batter sit for 5 minutes to rest and thicken slightly.
- Heat a non-stick griddle or frying pan over medium heat. Use a ladle or measuring cup to scoop out the batter onto the griddle.
- Cook until bubbles form on the surface, then flip with a spatula and cook on the other side until golden brown.
- Repeat until all your batter is used up.
Serving and Pairing
These Gluten Free Buttermilk Buckwheat Pancakes are nutritious and delicious on their own. However, if you want to get creative with your toppings, you can try adding fresh berries, sliced bananas or almonds on top. A drizzle of maple syrup also pairs well with this pancake recipe.
Tips for Perfect Results
To make sure your pancakes come out perfectly every time :
- Don’t overmix your batter, mix until just combined
- Let the batter rest before cooking to thicken slightly.
- Use a non-stick griddle or frying pan to avoid sticking to the surface.
- Cook over medium heat to avoid burning.
With these tips and tricks, you are ready to make fluffy and delicious Gluten-Free Buttermilk Buckwheat Pancakes in your own kitchen.
Substitutions and Variations
One of the best things about this gluten-free buttermilk buckwheat pancake recipe is that you can customize it to suit your preferences. Here are some substitutions and variations you might want to try:
– Vegan Buckwheat Pancakes: Simply swap the eggs for flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use non-dairy milk instead of buttermilk.
– Banana Buckwheat Pancakes: Add mashed ripe bananas to the batter to make these pancakes naturally sweet and even more delicious.
– Blueberry Buckwheat Pancakes: Fold fresh blueberries into the batter just before cooking for a burst of fruity goodness in every bite.
– Almond Flour Buckwheat Pancakes: You can replace 1/2 cup of the buckwheat flour with almond flour to change up the texture and add a nutty flavor to the pancakes.
– Whole Wheat Buckwheat Pancakes: If you’re not gluten free, you can substitute all-purpose flour for half of the buckwheat flour in this recipe to create whole wheat buckwheat pancakes.
Regardless of which variation you choose, the key ingredients like buttermilk, cinnamon, baking powder, salt, xanthan gum, and buckwheat flour remain constant. So go ahead and have fun experimenting with different flavors and textures until you find your perfect combination.
Serving and Pairing
These Gluten Free Buttermilk Buckwheat Pancakes are truly versatile and can be served with a variety of toppings and pairings. For a classic breakfast option, top your pancakes with a pat of unsalted butter and a drizzle of maple syrup. If you’re feeling fruity, try adding sliced bananas or fresh blueberries to the top of your stack.
For a more savory twist, I recommend trying them with crispy bacon, scrambled eggs, and sliced avocado on the side. This combination makes for a delicious brunch spread that is sure to satisfy.
If you’re looking to elevate your pancake experience, try making this recipe into smaller sized cakes and use them as a base for a breakfast sandwich. Add some lightly fried eggs, avocado slices, and arugula for a delicious flavor-packed meal.
And if you happen to have any leftovers, these gluten-free buckwheat pancakes make great microwaveable snacks or reheated breakfast options in the morning for those on-the-go mornings.
No matter how you choose to serve them up, these Gluten Free Buttermilk Buckwheat Pancakes are sure to become an instant favorite at the breakfast table.
Make-Ahead, Storing and Reheating
These gluten-free buttermilk buckwheat pancakes can be stored in an airtight container in the refrigerator for up to five days or in the freezer for up to three months. To reheat, simply pop them into the microwave for about 30 seconds or warm them in a toaster over or on the stovetop.
If you want to make these pancakes ahead of time for a busy morning, try preparing the pancake batter the night before and store it in the refrigerator overnight. The batter should rise slightly but remain stable.
The recipe also makes a large batch of pancakes, so if you have leftovers or want to make extra, simply store them using plastic wrap or parchment paper between each pancake to prevent sticking. Reheated leftovers are just as delicious as fresh out of the pan!
For an even quicker breakfast option, these pancakes can also be frozen as part of meal prep. Make a big batch, freeze extra portions individually wrapped and ready to grab-and-go when you’re running late. Simply thaw and reheat in the microwave or toaster, and enjoy a healthy breakfast that is easily accessible even when you are busy.
In conclusion, these buttermilk buckwheat pancakes are not only delicious but also versatile and easy to store and reheat. With these tips, you won’t have to sacrifice taste and nutrition for convenience!
Tips for Perfect Results
To make perfect gluten-free buttermilk buckwheat pancakes, there are a few tips you should keep in mind.
Firstly, it is important to measure your ingredients accurately. Baking is a science, and even small errors in measurement can result in drastic changes to the final product. Use a digital scale for best results.
Another important tip is to avoid over-mixing the batter. Over-mixing can cause the xanthan gum in the recipe to break down and prevent the pancakes from rising properly. Mix until just combined or until there are a few small lumps remaining.
When cooking the pancakes, heat the pan or griddle over low-medium heat. Allow it to preheat fully before adding the batter. Use a ladle or measuring cup to portion out the batter for consistent sizes.
It may be tempting to flip your pancake as soon as bubbles appear on the surface, but wait until almost all bubbles have popped before flipping – this will ensure that your pancake is fully cooked and holds together well.
Further, if you want fluffy pancakes, do not press them down with a spatula while cooking as this can cause them to become dense and less airy.
Lastly, use good quality ingredients for best results. Organic buckwheat flour and high-quality buttermilk will give your pancakes an extra depth of flavour that is worth investing in.
By following these tips, you’ll be sure to make perfect gluten-free buttermilk buckwheat pancakes every time!
Bottom Line
In conclusion, these gluten-free buttermilk buckwheat pancakes are a delicious and wholesome option for breakfast or brunch. Not only are they free of gluten and dairy, but they’re also packed with high fiber, whole grain buckwheat flour that will fuel you for the day ahead.
Whether you’re someone who suffers from celiac disease or simply trying to eat healthier, these pancakes will not disappoint. With just a few simple ingredients and easy-to-follow instructions, anyone can make these fluffy and mouth-watering pancakes.
So why stick to the same old boring breakfast routine when you can switch it up with these nutrient-packed pancakes? Go ahead and give them a try, and I guarantee you won’t regret it. Serve them with your favorite toppings such as butter or maple syrup for an unforgettable breakfast experience.
Remember, eating healthy doesn’t have to mean sacrificing taste. With recipes like these gluten-free buttermilk buckwheat pancakes, you can enjoy delicious meals while still doing right by your body. So go ahead and treat yourself – your taste buds (and body) will thank you!
Gluten Free Buttermilk Buckwheat Pancakes Recipe
Ingredients
- 2/3 cup brown sugar
- 2 tablespoons shortening
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 tablespoons canola oil
- 2 large eggs
- 1 cup buckwheat flour
- 2 cups gluten-free flour
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 2 tablespoons baking powder
- 2 teaspoons cinnamon
- 2 cups buttermilk
Instructions
- Sift together dry ingredients.
- In a mixer, cream together brown sugar, butter, shortening.
- Add eggs one at a time making sure they are incorporated fully.
- Whip in canola oil, vanilla.
- Add dry ingredients in parts alternating with buttermilk.
- Mix fully scraping down sides and bottom of bowl as needed. If necessary, add a little milk to get the consistency of cake batter.
- Ladle 1/2 cup onto a griddle or skillet over low heat (grease with butter if needed), gently wiggle the griddle or skillet to level the batter out to desired roundness.
- Cook until bubbles form and stay on the top, then flip.
- Cook until done.