Buckwheat Pancakes

This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. —Taste of Home Test Kitchen

Ingreadient

• 1 cup buckwheat flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 large egg, room temperature
• 1 cup buttermilk
• 1 tablespoon butter, melted
• Maple syrup, optional

Step by step

1. Combine first 8 ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened.
2. Preheat a lightly greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter.