Ingredients
- ¾ cup of a gluten-free baking mix suitable for pancakes, like Pamela's®, for a delightful touch
- ¾ cup of refreshing water to bind the ingredients together
- 1 egg to bring richness and moisture
- ¼ cup of nutty buckwheat flour for depth of flavor
- 1 tablespoon of versatile vegetable oil to enhance the texture
Step 1
Combine the gluten-free pancake mix, water, egg, buckwheat flour, and vegetable oil in a bowl, blending until the mixture is smooth and free of any lumps. If the batter seems too thick, feel free to add a bit more water to achieve the desired consistency. Allowing the batter to rest for approximately 15 minutes will result in fluffier, more delightful pancakes.
Step 2
Next, warm up a lightly oiled griddle over medium-low heat, ensuring it's ready for your pancake artistry. Pour around 1/4 cup of the batter onto the heated griddle, watching as it sizzles and transforms into a lovely golden hue, which usually takes about 2 minutes. Carefully flip the pancake over to let the other side cook to perfection, typically requiring an additional minute.
Step 3
These simple steps will lead you to a stack of delicious pancakes, ready to be enjoyed with your favorite toppings and syrup.
Extra Tips & Suggestions
- 1. Keep your buckwheat flour in an airtight container to maintain its freshness and prevent any moisture from getting in.
- 2. Store your maple syrup in a cool, dark place to preserve its flavor and prevent crystallization.
- 3. Keep your eggs in the refrigerator to maintain their freshness and prevent spoilage.
Reviews
Travis
March 15, 2025Oh my goodness, these buckwheat pancakes are a game-changer! The texture is spot on, and the flavor is just divine. You've got to give them a try, they're a breakfast dream come true!
Alexander
March 12, 2025Wow, these buckwheat pancakes sound absolutely scrumptious! I can't wait to whip up a batch and enjoy them with a drizzle of maple syrup. Thanks for sharing this delightful recipe!