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Overhead view of a plate of buckwheat pancakes with fruit on top.
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5 from 1 vote

Buckwheat Pancakes

The perfect way to start your day, these Buckwheat Pancakes are light and fluffy with a slightly nutty taste. They are so easy to make with only a few ingredients and are naturally gluten-free, thanks to the buckwheat flour.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 437kcal
Author: Justin Coit

Equipment

  • Large skillet

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.

Nutrition

Calories: 437kcal | Carbohydrates: 68g | Protein: 11g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 821mg | Potassium: 509mg | Fiber: 6g | Sugar: 33g | Vitamin A: 539IU | Vitamin C: 1mg | Calcium: 254mg | Iron: 2mg