INGREDIENTS: • buckwheat flour • all-purpose flour • sugar • baking powder • baking soda • salt • whole milk • eggs • pure vanilla extract • butter
STEP 1: In a large bowl, whisk together buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt. Set aside.
STEP 3: While whisking, pour the wet ingredients and the melted butter into the dry ingredients and whisk until just combined.
STEP 4: Scoop batter by about 1/4 cup portions onto the hot griddle. Cook for 3-4 minutes.
STEP 5: Flip. Cook the pancakes on the second side for about 1 minute or until pancakes are cooked through.
STEP 6: Repeat with the rest of the pancake batter, adding more butter or oil to the griddle as needed.
⭐️ ⭐️ PRO TIP ⭐️ ⭐️ Omit the dairy completely and use almond milk for dairy-free pancakes.
⭐️ ⭐️ FREEZING ⭐️ ⭐️ These pancakes will keep in the fridge, in an airtight container for up to 4 days. Can be frozen for up to 2 months.
For this recipe and more go to pancakerecipes.com