These buckwheat pancakes are incredibly easy to make. They make for a quick, hearty breakfast any day of the week as they come together in less than 30 minutes. These pancakes are tasty as is or topped with your favorite toppings like maple syrup or berries.
These pancakes are surprisingly fluffy and light, you won’t even realize they’re gluten-free. They are darker than traditional pancakes due to the buckwheat flour, but not to worry, it doesn’t affect how delicious they are! Perfect for a weekend morning or stored in the fridge or freezer and reheat later for a quick breakfast or snack. Want another tasty pancake recipe? Try my easy paleo pancake recipe or oatmeal banana pancake recipe.
Key Ingredients You Need
- Buckwheat flour — You might find buckwheat flour labeled as light or dark (or without the label altogether). Not to worry, either works for this recipe. Dark buckwheat flour will result in darker, slightly grainier pancakes as the flour is less fine than light buckwheat flour.
- Leavening agents — I use both baking powder and baking soda to help the pancakes rise. Always double-check the expiry date to ensure the pancakes rise.
- Buttermilk — The acid in buttermilk helps activate the baking soda to help the pancakes rise more, leading to a more fine and tender crumb. The buttermilk adds a delicious tangy flavor to the pancakes as well.
How to Make Buckwheat Pancakes
Step 1: In a medium mixing bowl, whisk together the flour, sugar, salt, baking soda, and baking powder.
Step 2: In a second mixing bowl, whisk the egg, buttermilk vanilla extract, and 2 tbsp of melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined.
Step 3: In a large skillet over medium-low heat, add the remaining tablespoon of butter and spoon add about ¼ of the batter for each pancake.
Step 4: Cook for 2 - 3 minutes or until you see air bubbles starting to form.
Step 5: Flip the pancakes and cook for another 2 - 3 minutes.
Step 6: Garnish with fresh berries, maple syrup, and powdered sugar.
Tips For This Recipe
- Be sure to allow the skillet to heat up before adding the batter. If the pan isn’t hot, the pancakes won’t brown properly.
- Due to buckwheat flour separating from the liquid ingredients, you may have to stir the pancake batter together between batches.
- Make sure the skillet isn’t on high heat as the exterior of the pancakes will burn before the middles are cooked.
- Don’t overcrowd the skillet. You want there to be enough room for the pancakes to cook, or they might blend into each other. You also want enough space to be able to flip the pancakes comfortably.
- You can use ¾ buckwheat flour and ¾ all-purpose flour for fluffier and lighter pancakes.
Frequently Asked Questions
Buckwheat flour is made by milling seeds of buckwheat into powder. The flour is high in fiber, gluten-free, and nutrient-rich. Despite the name, it has nothing to do with wheat. It’s a grain-free flour as well.
Buckwheat flour lends a nutty and earthy flavor to the baked goods they’re used in. These pancakes will have a slightly nutty taste to them.
You can definitely make this pancake recipe ahead of time. You can even double the batch and meal prep the extra buckwheat pancakes for the week. Allow the pancakes to cool before storing them in airtight containers in the fridge. You can reheat the pancakes in the microwave, on the stovetop, or in a toaster.
These pancakes are a freezer-friendly recipe. You can flash freeze the pancakes in a single layer on a lined sheet pan before transferring them to a freezer-safe bag.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Buckwheat Pancakes Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Buckwheat Pancakes
Ingredients
- 1 ½ cups Buckwheat flour or ¾ buckwheat flour, ¾ any flour of your choice
- 1 tbsp sugar
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 egg beaten
- 2 cups buttermilk shaken
- 1 tsp vanilla extract
- 3 tbsp butter melted, divided
- 1 tsp ground cinnamon optional
To Garnish
- fresh berries
- maple syrup
- powdered sugar
Instructions
- In a medium mixing bowl, whisk together the flour, sugar, salt, baking soda, and baking powder.
- In a second mixing bowl, whisk together the egg, buttermilk vanilla extract, and 2 tbsp of melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over mix, it’s preferred to retain some lumps in the mixture.
- In a large skillet over medium low heat add the remaining tablespoon of butter and spoon add about ¼ of the batter for each pancake. Cook for 2 - 3 minutes per side and flip when you see air bubbles starting to form.
- Garnish with fresh berries, maple syrup, and powdered sugar.
Video
Notes
- Be sure to allow the skillet to heat up before adding the batter. If the pan isn’t hot, the pancakes won’t brown properly.
- Due to buckwheat flour separating from the liquid ingredients, you may have to stir the pancake batter together between batches.
- Make sure the skillet isn’t on high heat as the exterior of the pancakes will burn before the middles are cooked.
- Don’t overcrowd the skillet. You want there to be enough room for the pancakes to cook, or they might blend into each other. You also want enough space to be able to flip the pancakes comfortably.
- You can use ¾ buckwheat flour and ¾ all-purpose flour for fluffier and lighter pancakes.
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