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Amazing 8 Ginger Peach Buckwheat Pancakes

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Enjoy weekend brunch with these warm and flavorful Ginger Peach Buckwheat Pancakes. This recipe blends the earthy taste of buckwheat with sweet peaches and a hint of spicy ginger for a delightful morning treat.

Ingredients

Scale
  • 1 cup buckwheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 cup milk (dairy or non-dairy)
  • 1 tablespoon melted butter or oil, plus more for the griddle
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon ground ginger
  • 1/2 teaspoon vanilla extract
  • 1/2 cup fresh or frozen peach slices, chopped

Instructions

  1. Combine buckwheat flour, baking powder, baking soda, and salt in a large bowl. Whisk dry ingredients well.
  2. In a separate bowl, whisk the egg, milk, melted butter or oil, maple syrup, ground ginger, and vanilla extract together.
  3. Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix; a few lumps are fine.
  4. Gently fold in the chopped peach slices.
  5. Heat a lightly oiled griddle or large skillet over medium heat.
  6. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the other side until golden brown.
  8. Serve immediately with your favorite toppings.

Notes

  • You can substitute fresh ginger, finely grated, for ground ginger in equal measure for a stronger flavor.
  • For extra richness, use buttermilk instead of regular milk.
  • These pancakes freeze well. Cool completely, then stack with parchment paper between layers before placing in a freezer bag.

Nutrition

Find it online: https://savoryskies.com/ginger-peach-buckwheat-pancakes-brunch/