Perfect Buckwheat Pancake Mix

For this Buckwheat Pancake Mix, the rich and nutty flavor of buckwheat flour complements the sweet taste of maple syrup for a twist on traditional pancakes.

You can easily make the buckwheat batter for breakfast or you can go one step further and make the apple strudel topping for a wonderfully delicious brunch.

As part of a balanced brunch, these buckwheat pancakes feature whole grains rich in fiber, minerals and vitamins to provide energy for you and your family.

Be sure to check out the rest of our breakfast and brunch recipes, too!

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Perfect Buckwheat Pancake Mix

A special thanks to American Institute for Cancer Research for this yummy and healthy brunch idea!

Buckwheat Pancake Mix

Servings: 8

Buckwheat Pancake Mix Ingredients:

  • 1 cup buckwheat flour
  • 1 cup unbleached all-purpose flour or GF alternative
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups 1 percent buttermilk
  • 1/4 cup safflower oil
  • 1/2 teaspoon vanilla extract
  • nonstick cooking spray

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Apple Strudel Mixture:

  • 1 cup water
  • 1/4 cup raisins
  • 1 tablespoon butter
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup thoroughly chopped walnuts
  • 1 large apple, peeled, cored and chopped

And don’t forget the maple syrup or make your own pancake syrup at home.

buckwheat pancake mix with apple strudel topping

Directions for Buckwheat Pancake Mix and Strudel Apple Pancakes Recipe

To make apple strudel mixture:

Boil water; add raisins. Remove from heat and let steep until raisins are plump and reconstituted, about 10 minutes. Drain and set aside.

In shallow pan over medium heat, add butter. Once butter melts and is bubbling, stir in brown sugar and cinnamon. Cook about 3 minutes until sugar starts to dissolve. Add walnuts, apples and raisins. Cook apples until just tender when pierced with fork, about 4 minutes. Set aside to cool completely.

To make buckwheat batter:

In large bowl, mix flours, sugar, cinnamon, baking soda and salt. In separate bowl, beat eggs lightly and mix with buttermilk, oil and vanilla extract.

Pour wet ingredients into dry, mixing as little as possible. Add apple strudel mixture and fold all ingredients together. Set aside.

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Heat nonstick pan or griddle over medium heat. Grease pan lightly with nonstick cooking spray. Once pan is hot, ladle about 1/4 cup batter per pancake taking care not to overcrowd pan. After 2-3 minutes, flip pancakes once.

buckwheat pancakes with apple strudel topping

Serve pancakes warm with syrup.

Additional Pancake Ideas

Lemon Blueberry Pancakes are a delightful breakfast treat that combines tangy lemon zest and juicy blueberries with fluffy, golden pancakes.

If you’ve ever felt like eating cake for breakfast, these yummy Red Velvet Pancakes will do the trick and impress your guests.

Banana Walnut Pancakes use ripe bananas to add natural sweetness and moisture to the pancakes, while the chopped walnuts provide a crunchy texture and nutty flavor.

Perfect Buckwheat Pancake Mix

Perfect Buckwheat Pancake Mix

Yield: 8

For this Buckwheat Pancake Mix, the rich and nutty flavor of buckwheat flour complements the sweet taste of maple syrup for a twist on traditional pancakes.

Ingredients

Batter:

  • 1 cup buckwheat flour
  • 1 cup unbleached all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups 1 percent buttermilk
  • 1/4 cup safflower oil
  • 1/2 teaspoon vanilla extract
  • nonstick cooking spray
  • Apple Strudel Mixture:
  • 1 cup water
  • 1/4 cup raisins
  • 1 tablespoon butter
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup thoroughly chopped walnuts
  • 1 large apple, peeled, cored and chopped

Instructions

    To make apple strudel mixture:

    Boil water; add raisins. Remove from heat and let steep until raisins are plump and reconstituted, about 10 minutes. Drain and set aside.

    In shallow pan over medium heat, add butter. Once butter melts and is bubbling, stir in brown sugar and cinnamon. Cook about 3 minutes until sugar starts to dissolve. Add walnuts, apples and raisins. Cook apples until just tender when pierced with fork, about 4 minutes. Set aside to cool completely.

    To make buckwheat batter:

    In large bowl, mix flours, sugar, cinnamon, baking soda and salt. In separate bowl, beat eggs lightly and mix with buttermilk, oil and vanilla extract.

    Pour wet ingredients into dry, mixing as little as possible. Add apple strudel mixture and fold all ingredients together. Set aside.

    Heat nonstick pan or griddle over medium heat. Grease pan lightly with nonstick cooking spray. Once pan is hot, ladle about 1/4 cup batter per pancake taking care not to overcrowd pan. After 2-3 minutes, flip pancakes once.

    Serve pancakes warm with syrup.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 348Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 56mgSodium: 407mgCarbohydrates: 47gFiber: 4gSugar: 18gProtein: 8g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.

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