I stop counting when my little ones start devouring these classic pancakes. They love them topped with Molasses-Cinnamon Syrup, and I've got to give them props for that fantastic pairing.
You can also make these as a mix, as I demonstrated in Do-Ahead Breakfasts. When I'm really on the ball, I have a couple of jars of mix ready to go.
Course Breakfast & Brunch
Prep Time 3 minutesminutes
Cook Time 2 minutesminutes
Total Time 5 minutesminutes
Servings 4people
Calories 412kcal
Author Aimee
Ingredients
2/3cupbuckwheat flour
2/3cupall-purpose flour
2/3cupwhole-wheat flour
1teaspoonbaking powder
1/2teaspoonbaking soda
1teaspoonsalt
1Tablespoonbrown sugar
1 1/2cupsbuttermilk
1/4cupbuttermelted
2eggs
Instructions
Whisk together flours, baking powder, baking soda, salt and sugar. In another bowl, whisk together buttermilk, butter and eggs.
Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
Heat a griddle or large cast iron skillet over medium heat. Grease lightly with oil.
Spoon batter onto griddle 1/3 cup at a time. Cook until edges are set, 3 to 4 minutes (bubbles won't appear as with traditional pancakes). Flip, and cook until golden brown, about 2 minutes.