Quinoa Buttermilk Pancakes Recipe

And then we got real with ourselves. So we made Quinoa Pancakes with whole cooked quinoa in the batter, which makes for an interesting “bumpy” surface (see last photo) and a hearty, whole grain-like taste texture. The flavor of the pancake, oddly enough, wasn’t all that different, but it might just be that we’ve become so accustomed to the taste quinoa in the last few weeks.

In a medium bowl, sift together the flours, baking powder, baking soda, sugar and salt. In another larger bowl, whisk together eggs, buttermilk, vanilla and melted butter. Add the flour mixture to the buttermilk mixture and stir together until just combined. Gently fold in the quinoa. Heat a large non-stick pan over medium heat. Add a teaspoon of butter to the pan, swirl to coat, and wipe any excess out with a paper towel (you just want a very light coating of butter or oil). Pour a little less than ¼ cup of batter per pancake in to the pan. Cook until bubble start top pop on surface and edges look dry, about 3 minutes. Flip the pancakes over and cook the other side until brown, about 2 minutes.

The recipe is simple - chances are you’ve got everything you need already sitting in your fridge and cupboards. The batter comes together easily, and soon enough you’re spooning it into a hot frying pan, and its sweet aroma is enough to wake the others in the house (furry others included). And before you know it, you’re settling down to enjoy a stack of hot buttermilk pancakes, swimming in butter and maple syrup.

In case you haven’t been counting down to the weekend like I have, I’m here to let you know that we’ve only got one more day to go before these pancake dreams can become a reality! The trick to making these pancakes tender and fluffy is to whisk the egg whites separately and then fold into the pancake mixture.

It’s a quick and easy step that makes a big difference. These pancakes reheat well - just store in an airtight container in the fridge and enjoy within a couple of days. Makes about 10 large pancakes. Combine the dry ingredients in a large bowl and whisk together. In a small bowl, whisk the egg whites until stiff peaks form.

In a medium bowl, whisk together the egg yolks, buttermilk, Greek yogurt, and vanilla. Slowly add the melted butter while whisking. Gently fold in the egg whites with a rubber spatula. Pour the mixture over the dry ingredients and fold until just combined (do not overmix). The batter will be thick and lumpy.

Heat a large nonstick skillet over medium heat. Place 1/2 cup of batter into the skillet and gently spread out evenly. Allow to cook until small bubbles start to appear on the top and the bottoms are golden brown (about 2 minutes). Gently flip over and cook the other side until golden brown (about 2 minutes). Serve the pancakes immediately with butter and maple syrup.

I found the recipe in our old church cookbook (isn't that where we find ALL of the good ones,!,) A super big thanks to Mrs. George Kennedy for submitting it! Sift dry ingredients and set aside. Beat eggs lightly with a whisk. Alternate milk and dry ingredients in mixture with eggs. Use more or less buttermilk, depending on the thickness you like. Cook on a hot pancake grill that has been brushed with 1 teaspoon oil and 1/2 teaspoon butter. Turn the pancake when it bubbles. Yields 10-12 6-inch pancakes.

Now that I have shared my "Best French Toast Ever" recipe with you, naturally, I just had to post my best pancake recipe ever! 1 go-to pancake recipe for a perfect Sunday breakfast. You can add chocolate chips, blueberries, or your favorite mix-in, and top them with fruit, whipped cream or classic maple syrup. Whether you make mini silver dollar pancakes or larger plate sized pancakes, these fool-proof pancakes are so simple to make and come out thick, yet light and delicious, every time.



Pancakes are pretty simple to make, but with a few tips and tricks, you can make thick, fluffy, golden, buttery, perfect pancakes without a mix, right at home! Just stir the dry ingredients into wet ingredients and lightly whisk. The more you stir the more chewy and dense your pancakes will be so leave a few lumps and be gentle with it.

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