By Martha Rose Shulman
- Total Time
- 20 minutes
- Rating
- 5(508)
- Notes
- Read community notes
The addition of cooked quinoa to my regular buttermilk pancake batter results in a thick, moist pancake that’s hefty but not heavy.
Featured in: Proper Uses for Quinoa
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Ingredients
Yield:15 pancakes (five servings)
- 1cup whole-wheat flour
- ½cup unbleached all-purpose flour
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1tablespoon sugar
- ⅛teaspoon salt
- 2large eggs
- 1½cups buttermilk
- 1teaspoon vanilla extract
- 3tablespoons canola oil
- 1cup cooked quinoa (any type)
- 1½cups fresh or frozen blueberries or other fruit, like sliced bananas, strawberries or raisins optional
Ingredient Substitution Guide
Nutritional analysis per serving (5 servings)
342 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 48 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 11 grams protein; 538 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
Sift together the flours, baking powder, baking soda, sugar and salt.
Step
2
In another bowl, whisk the eggs. Add the buttermilk and whisk together, then whisk in the vanilla extract and the oil.
Step
3
Add the flour mixture to the wet ingredients, and quickly whisk together. Do not overbeat; a few lumps are fine. Fold in the quinoa.
Step
4
Heat a griddle over medium-hot heat. If necessary, brush with butter or oil. Drop 3 to 4 tablespoons onto the hot griddle. Place six to eight blueberries (or several slices of banana or strawberries) on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook on the other side for about a minute or until nicely browned. Remove from the heat, and continue cooking until all of the batter is used up.
Step
5
Serve hot with butter and maple syrup.
Tip
- Advance preparation: These pancakes freeze well and can be made a day ahead, refrigerated and reheated.
Ratings
5
out of 5
508
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Cooking Notes
Laura
A good dairy free sub for buttermilk: add 1 T white vinegar to 1 cup soy milk. Let sit 5 min. Makes 1 cup.
C.
Made these once as is (but used all whole wheat pastry flour), and they were excellent. Today I made a variation with cooked millet in place of quinoa and replaced 1/2 cup of flour with cornmeal. Also delicious!
frau dietel
we made these today and liked them a lot. my husband was sceptic at first but then surprised by the fluffy texture. i used whey instead of buttermilk ( we made melissa clark's ricotta) and i thought it would be a great way to use it up. not sure if it has the same effects as buttermilk, but it has some sourness, since the ricotta was made with lemon juice. ricotta is a great match for the pancakes, too.
Sandy
These are actually amazing - you can taste the texture of the quinoa, but I made these a lemon poppy version (added lemon zest, 2 tbsp poppy seeds and juice of a lemon) so it blended with the poppy seeds and was really nice. Also subbed 1 c yogurt and 1/2 c almond milk because I didn't have buttermilk, and added ghee instead of canola oil. Shockingly fluffy! Freeze really well, too (just popped in toaster oven to warm up)
Jessica
Here’s a tip for anyone that doesn’t want to keep buttermilk in the fridge for the few times you might need it: buttermilk powder. Keeps on the fridge for months and turns out just like the real thing. Just mix the powder in with the other dry ingredients and mix water in with the liquids. In the case of this recipe, I used 6 tbsp buttermilk powder and 1/2 cup water - less than called for, but the batter was nice and thick. Great pancakes!
I USE QUINOA FLOUR!
I USE QUINOA FLOUR! No gluten! Organic apple sauce, and no sugar- delicious!
Rosemary
Excellent! I subbed in 1/4 cup almond meal and 1/4 cup coconut flour (because I had it) for part of the whole wheat flour. Really delicious.
its ok
Heavy quinoa taste. Kid liked it.
cary
Has anyone tried making waffles instead of pancakes with this batter?
Kara’s Kitchen
For vegan and gluten free option, I subbed 1/2 cup cornmeal, 1/2 cup sorghum flour, and 1/2 cup buckwheat flour for the 1 1/2 wheat flour it called for. I also made it vegan by using egg replacer to equal the two eggs and subbed oatmilk with a tablespoon of vinegar to replace buttermilk. I added a tbls of flax meal for extra binder and nutty-ness. They turned out great! We ate a few then froze the rest for an easy-pop-in-the-skillet breakfast.
juju
OMG! It is so good!!! My fiancé said these are the best pancakes he ever had !
Shelli
Best pancakes I’ve ever had! I used only AP flour, and Greek yogurt instead of buttermilk. The batter wasn’t super liquidy, more like a dough, so I was worried. But they came out perfectly! I was surprised how light and fluffy they are.
lolo
Works best with good fresh blueberries
Question
Not a criticism, just genuinely asking: why add the quinoa? Is it to turn them into protein pancakes or is there some other reason?
Susan
Guess I started cooking too early this am and didn’t read the recipe closely. I made these without cooking the quinoa! Oh well, I tiny crunch to the pancakes but still good. Can’t wait to try these with cooked quinoa.
Virginia
Sprinkle in some unsweetened shredded coconut
christina
Great pancakes! I used one cup of whole wheat flour and half a cup of oat flour as I did not have any all purpose flour. As well, I substituted the buttermilk with Greek yoghurt, and added about quarter cup of flax seeds. Yum - we will make this again!
Lorna Huff
My new favourite pancake recipe. Substantially tender and delicious.
Jessica
Here’s a tip for anyone that doesn’t want to keep buttermilk in the fridge for the few times you might need it: buttermilk powder. Keeps on the fridge for months and turns out just like the real thing. Just mix the powder in with the other dry ingredients and mix water in with the liquids. In the case of this recipe, I used 6 tbsp buttermilk powder and 1/2 cup water - less than called for, but the batter was nice and thick. Great pancakes!
Hannah
Delicious! You can definitely taste the quinoa, but that isn't an issue if you like the flavor. It goes surprisingly nicely with the sweet blueberries and syrup. I only had a little buttermilk left so I mixed that with some plain greek yogurt and it worked just fine. Halved the recipe and it was the perfect amount for two hungry people.
lucy
Really good. Used olive oil and grape seed oil as I didn’t have canola. Otherwise followed the recipe. Added fresh blueberries. Incredible fluff and texture. Yes.
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