In just 20 minutes, I can have this amazing Giada buckwheat cardamom pancakes ready, and it’s always a crowd-pleaser. The ingredients are so wholesome and comforting, with flavors like ground cinnamon and ground cardamom taking center stage.

The texture is perfectly fluffy, and the sweet and spicy flavor just makes it so satisfying. It’s great for a quick breakfast and super easy to pull together on busy days.

Recipe Ingredients

• ½ cup buckwheat flour
• ½ cup rice flour
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• 1 teaspoon ground cardamom
• ½ teaspoon ground cinnamon
• ¾ cup coconut yogurt, such as COYO
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• Coconut oil or grapeseed oil, for the pan
• Pure maple syrup and berries, for serving

How To Make Giada buckwheat cardamom pancakes

Make the Batter

1. Mix Dry Ingredients: In a medium bowl, whisk together buckwheat flour, rice flour, baking powder, baking soda, salt, cardamom, and cinnamon. It’s like a spice party in there!
2. Add Wet Ingredients: Make a well in the center and add yogurt, ⅓ cup water, eggs, and vanilla. Whisk from the center out, breaking up eggs and mixing until batter is smooth with a few lumps.

Cook the Pancakes

1. Heat the Pan: Heat a large skillet or griddle over medium heat. Brush with oil—because no one likes a sticky situation!
2. Cook the Pancakes: Spoon batter using a scant ¼ cup per pancake. Cook 1 minute until bubbles form, then flip for another minute. Transfer to a plate and cover to keep warm.

Recipe Tips

• Perfect Buckwheat Batter: For a fluffy and well-balanced buckwheat cardamom pancake, ensure the wet and dry ingredients are fully incorporated separately before gently folding them together, and let the mixture rest to allow the flavors to meld.
• Exotic Spice Variations: Add a pinch of ground cinnamon, nutmeg, or saffron threads to create unique variations of the buckwheat cardamom pancakes, and explore the enchanting aromas of global cuisines, from Indian to Scandinavian baking traditions.
• Enhance with Fresh Fruits: Infuse your buckwheat cardamom pancakes with natural sweetness by adding blueberries, strawberries, or raspberries into the batter, and discover an explosion of juicy flavors, enhanced by the warm, aromatic spices and crunchy buckwheat texture.
• Stovetop to Oven Conversion: To achieve a crispy, golden-brown crust on the buckwheat cardamom pancakes, consider baking them in a preheated oven at 375°F (190°C) for about 8-10 minutes, flipping them halfway, after the initial stovetop cooking.
• Leftovers Reimagined: Transform leftover buckwheat cardamom pancakes into a crunchy French toast by slicing them in half and dipping in a mixture of milk, eggs, and vanilla, then frying until golden brown, and enjoy a sweet and satisfying breakfast surprise.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Pan-Roasted Asparagus With Crispy Fried Egg
• Giada Alex’S Shrimp Stir-Fry
• 15 Best Giada Christmas Desserts