Honey-orange buckwheat pancakes
Delight your taste buds with these fluffy Honey-Orange Buckwheat Pancakes! Made with a blend of all-purpose white wheat and buckwheat flours, these pancakes are infused with fresh oranges and a hint of sweetness from honey. Perfect for a wholesome and delicious breakfast treat.
- 02 Mar 2025
- Cook time 15 min
- Prep time 10 min
- 6 Servings
- 11 Ingredients
Start your day with a delightful twist on traditional pancakes with this Honey-Orange Buckwheat Pancakes recipe. Bursting with zesty orange flavor and the nutty goodness of buckwheat flour, these pancakes are both nutritious and delicious. Perfect for a weekend brunch or a special breakfast treat, they'll become a family favorite in no time.
Ingredients:
Instructions:
- Zest and juice the two oranges. Set aside.
- In a large mixing bowl, combine the all-purpose white wheat flour, buckwheat flour, sugar, salt, and baking soda. Whisk together until well blended.
- In another bowl, whisk together the dried milk and water to reconstitute it as per the package instruction.
- Beat 1.5 eggs in a small bowl.
- Add the reconstituted milk, beaten eggs, the 1/3 cup of vegetable oil, and the orange zest and juice to the bowl of dry ingredients. Mix until just combined. Do not over-mix; the batter should be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of vegetable oil to coat the surface (use the 2 tsp of vegetable oil for this).
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
- Flip the pancake and cook for another 1-2 minutes on the other side until golden brown and cooked through.
- Repeat the process until all batter is used, adding more oil to the skillet as needed.
- Stack the pancakes on plates and drizzle with honey.
- Optionally, garnish with extra orange slices or zest for added flavor and presentation.
- Serve warm and enjoy the delicious combination of honey and orange flavors in these delightful buckwheat pancakes!
Tips:
- Ensure that your oranges are fresh and juicy for the best flavor.
- Use a well-seasoned griddle or non-stick skillet to cook the pancakes to avoid sticking.
- Avoid overmixing the batter; mix until the ingredients are just combined to ensure fluffy pancakes.
- You can keep the cooked pancakes warm in a low oven (around 200°F or 95°C) until ready to serve.
- Add a sprinkle of orange zest on top of the pancakes for extra flavor and a beautiful presentation.
With their vibrant orange flavor and wholesome buckwheat flour, these Honey-Orange Buckwheat Pancakes make for a unique and nourishing breakfast option. Follow these steps and tips for a culinary success that will leave your taste buds delighted and your family asking for more.
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 760kcal | 38% |
| Protein | |
| Protein 50g | 34% |
| Carbohydrates | |
| Carbohydrates 120g | 34% |
| Fiber 4.44g | 12% |
| Sugar 80g | 82% |
| Fat | |
| Fat 24g | 27% |
| Saturated 6g | 20% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 210mg | 39% |
| Vitamin B1 0.72mg | 60% |
| Vitamin B2 2.06mg | 159% |
| Vitamin B3 2.99mg | 19% |
| Vitamin B6 0.61mg | 36% |
| Vitamin B9 100ug | 26% |
| Vitamin B12 4.82ug | 201% |
| Vitamin C 40mg | 44% |
| Vitamin E 0.46mg | 3% |
| Vitamin K 2.03ug | 2% |
| Minerals | |
| Calcium, Ca 1500mg | 115% |
| Copper, Cu 0.34mg | 38% |
| Iron, Fe 1.90mg | 17% |
| Magnesium, Mg 200mg | 49% |
| Phosphorus, P 1290mg | 103% |
| Potassium, K 2250mg | 66% |
| Selenium, Se 36ug | 67% |
| Sodium, Na 1380mg | 92% |
| Zinc, Zn 6mg | 56% |
| Water | |
| Water 72g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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