Imagine waking up to a plate of golden, fluffy pancakes that are not only incredibly delicious but also completely gluten-free and packed with wholesome goodness. These Buckwheat Pear Pancakes are about to transform your breakfast game, offering a mouthwatering blend of nutty buckwheat, sweet ripe pears, and pure morning comfort. Whether you're gluten-sensitive, health-conscious, or simply looking for a new breakfast adventure, this recipe will make your taste buds dance and your body thank you!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup buckwheat flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk (or dairy-free alternative)
- 1 egg
- 2 tablespoons honey or maple syrup
- 1 ripe pear, diced
- Butter or oil for cooking
Instructions
- In a large mixing bowl, sift together buckwheat flour, baking powder, and salt to ensure even distribution and remove any lumps.
- In a separate bowl, whisk together milk, egg, and honey (or maple syrup) until well combined and smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix, as this can make the pancakes tough.
- Fold the diced pear into the batter, distributing the pieces evenly throughout.
- Let the batter rest for 5 minutes to allow the buckwheat flour to absorb the liquid and the baking powder to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
- Using a 1/4 cup measuring cup, scoop batter onto the hot skillet, leaving space between each pancake.
- Cook for 2-3 minutes or until small bubbles form on the surface and the edges start to look dry.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes until golden brown.
- Repeat with remaining batter, adding more butter or oil to the pan as needed.
- Serve warm, optionally topped with additional diced pears, a drizzle of honey, or a sprinkle of cinnamon.
Tips
- Choose a ripe, soft pear for maximum sweetness and easier incorporation into the batter.
- Don't overmix the batter - gentle mixing keeps the pancakes light and tender.
- Let the batter rest for 5 minutes to allow the buckwheat flour to hydrate and the baking powder to activate.
- Use a non-stick skillet or well-seasoned griddle to prevent sticking.
- Watch for small bubbles on the surface as your signal to flip - this ensures even cooking.
- Keep pancakes warm in a low-temperature oven (200°F) while cooking the entire batch.
- For extra flavor, try adding a pinch of cinnamon or nutmeg to the batter.
- If the batter seems too thick, thin it with a little extra milk to achieve the perfect pouring consistency.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 8g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 55mg
