My 3 year old loves pancakes. I mean, he really loves them. He requests them every time he spends the night with my parents and every time he tells me about his SheeShee’s pancakes I feel a little twinge of guilt since I never make them for him. The other day I found myself awake before him for the first time in quite awhile and decided to surprise him with his favorite breakfast treat.
These buckwheat pancakes have no white flour in them – only whole wheat and buckwheat. Buckwheat is probably my favorite flour. It’s such a pretty flour and it has a great nutty taste.
The 3 year old loved them! I was worried because they’re heavier than most pancakes but he had them for breakfast and then stole the remaining pancakes out of the fridge a few hours later! I definitely need to remember this recipe for next time I want to surprise the little boy.
- 3/4 cup buckwheat flour
- 3/4 cup whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 3/4 cup nonfat milk
- 1 tablespoon honey
- 2 large eggs
- 2 tablespoons canola oil
In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, non-fat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them.
Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a 1/4-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook the other side until golden brown, about 1 1/2 minutes.