I started thinking about these pancakes awhile ago when I made allergy-friendly Buckwheat Molasses Cookies for my sweet boy. The flavor combination was so irresistible that I knew I would repeat it somehow. I finally got the chance with these Buckwheat Molasses Pancakes! I made them entirely with buckwheat flour the first time around and they were good (perfect if you’re looking for gluten-free). But I settled on a mixture that included part buckwheat and part all-purpose flour. I think they ended up a bit fluffier this way.
These are perfect for the holidays. The spices and molasses make them smell just like Christmas!
Buckwheat Molasses Pancakes
- 1/2 cup all-purpose flour
- 1/2 cup buckwheat flour
- 2 tbsp. sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1 egg
- 2 tbsp. molasses
- 1 1/4 buttermilk
- 1 tbsp. butter, melted
In a medium bowl combine flours, sugar, baking powder, baking soda, salt, and spices. In a separate bowl whisk together remaining ingredients. Pour wet ingredients into dry ingredients and mix until just combined.
Pour batter by 1/4 cupfuls onto a hot, buttered griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown. Serve with butter and maple syrup.
inspired by Taste of Home
{ 2 comments… read them below or add one }
I’m making these right now, but I tried one, just to see how they turned out. The pancakes are nice and fluffy! Plus, I love the gingerbready-ness to it! I think these are the best pancakes I’ve had in awhile.
I’m so glad you like them Kathy!!