Fluffy Lemon Vanilla Buckwheat Pancakes

Ingredients

- 1 cup buckwheat flour
- 1/2 cup all-purpose flour
- 1 cup milk
- 2 tablespoons lemon juice
- 3 tablespoons unsalted butter, melted
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 large egg
- 1 teaspoon vanilla extract

Instructions

1. Combine Dry Ingredients: In a large mixing bowl, sift together the buckwheat flour, all-purpose flour, sugar, baking soda, and fine sea salt. Set aside.

2. Prepare Wet Ingredients: In a separate bowl, whisk the egg until frothy. Add the milk, lemon juice, melted butter, and vanilla extract. Mix well until thoroughly combined.

3. Create the Batter: Gradually pour the wet ingredients into the dry ingredients, gently stirring with a spatula until the batter is just combined. It's okay if there are a few lumps in the batter; overmixing can lead to tough pancakes.

4. Preheat & Grease Skillet: Heat a non-stick skillet over medium heat. Brush the surface lightly with a bit of unsalted butter to prevent sticking.

5. Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges are firm. Flip and cook for another 2 minutes until the other side is golden brown.

6. Serve Warm: Transfer cooked pancakes to a plate and keep them warm under a clean kitchen towel. Repeat with the remaining batter, adding more butter to the skillet as necessary.

Total Time

PT25M
25 minutes

Type of Dish

- Breakfast

Keywords

- Buckwheat pancakes
- Lemon pancakes
- Vanilla pancakes
- Breakfast recipe
- Pancake recipe
- Easy pancakes
- Fluffy pancakes
- Homemade pancakes
- Quick breakfast
- Non-metric recipe

Recipe Yield

- Serves 4 adults

Calories

- Total: 800 calories

#LemonPancakes #BuckwheatRecipe #BreakfastDelight #FluffyPancakes #VanillaFlavor