These hearty pancakes combine the nutty flavor of buckwheat with the wholesome texture of oats, creating a delicious and satisfying breakfast option.
Combine the buckwheat flour, oats, walnuts, sugar, baking powder, baking soda, and salt in a large mixing bowl.
Whisking the dry ingredients ensures even distribution of the leavening agents.
In a separate bowl, whisk together the egg, buttermilk, and melted butter.
Ensure the melted butter is not too hot to avoid cooking the egg.
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
A few lumps in the batter are fine; overmixing can make the pancakes tough.
Heat a griddle over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake onto the griddle.
Wait until bubbles form on the surface before flipping the pancakes.
Cook until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown.
Keep the cooked pancakes warm in a low oven while finishing the batch.
Serve the pancakes warm with maple syrup or your favorite topping.
Add fresh fruit or a dollop of yogurt for extra flavor and nutrition.
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