Buckwheat Pancakes

Buckwheat Pancakes, made with whole grain buckwheat flour and buttermilk, are incredibly delicious with a fantastic gritty texture. This is a simple breakfast recipe that the entire family will love.

Why this recipe works:

Who doesn’t love homemade pancakes for breakfast? There are so many choices when it comes to a pancake breakfast, but here’s why I love buckwheat.

• Healthier: While typical pancakes are made with all-purpose flour, buckwheat pancakes are made with whole grain buckwheat flour. According to Medical News Today, “Buckwheat is a highly nutritious whole grain that many people consider to be a superfood. Among its health benefits, buckwheat may improve heart health, promote weight loss, and help manage diabetes.”
• Gluten Free: Despite its name, buckwheat is not related to wheat and is thus gluten-free.
• Delicious: I grew up eating buckwheat pancakes. I absolutely love the gritty texture and nutty taste. The buttermilk still makes them fluffy and not dry, but they are certainly best with a pat of butter and real maple syrup.
• Easy to make: Nothing fancy here with the recipe. Simply mix, stir, and cook!

Ingredients needed to make this recipe:

• Buckwheat flour: I use Bob’s Red Mill because they are a local company and their products are fantastic, but this ingredient should be readily available in the flour aisle of most major grocery stores.
• Sugar: Just a tablespoon is needed to sweeten them up.
• Baking powder and baking soda: This gives pancakes their rise.
• Salt: I always cook with kosher salt.
• Buttermilk: This recipe uses a lot. If you don’t have buttermilk, you can make your own with buttermilk powder mixed with water or you can add lemon juice to milk and let it sit.
• Eggs: Use large fresh eggs. Mine come right from my backyard!
• Vanilla extract: Use the real stuff. I make my own vanilla.
• Butter: Used to grease the griddle.

How to make homemade buckwheat pancakes:

1. Measure and mix: First step is to combine the wet and the dry ingredients separately, then mix them together. Try to get the major lumps out but there will still be a few.
2. Rest: Once the batter is mixed, let it rest for a few minutes to let the dry ingredients hydrate.
3. Cook: Make sure the griddle is hot before you add the pancakes. I will typically heat the griddle before I even start mixing the buckwheat pancake batter. I use a heat setting of 4-4.5 on a scale of 10. Melt the butter before adding the batter.
4. Flip: Once the pancakes have cooked for a few minutes, flip once bubbles have formed.

Cooking tips for best results:

• Serving suggestions: I absolutely love perfectly cooked bacon alongside any pancake breakfast. I also think buckwheat pancakes taste amazing with some high quality butter and pure maple syrup. Fresh fruit or a fruit compote topping are also fantastic.
• Griddle: A flat bottomed with some non-stick properties works best. Be sure it’s completely heated through before adding the pancake batter and you’ll want to generously grease with butter, or you might have sticking issues.
• Cook all batter: Because of the nature of baking powder, you need to cook all of the buckwheat pancakes and do not refrigerate any leftover batter. They need the bubbles to get fluffy.
• Storage and reheating: Leftover pancakes can be stored in an air tight container in the refrigerator. To reheat, place on plate in microwave at 50% power in 1 minute increments.

Other homemade pancake recipes:

Love a melt-in-your-mouth homemade pancake? Me too! Here are some recommendations.

• Banana Pancakes
• Lemon Blueberry Buttermilk Pancakes
• Blue Cornmeal Pancakes
• Cranberry Buttermilk Pancakes
• Heart Beet Pancakes
• Gingerbread Pancakes
• Whole Wheat Buttermilk Pancakes
• Sweet Potato Pancakes
• Pumpkin Buttermilk Pancakes
• Banana Mac Pancakes with Coconut Syrup
• S’mores Pancakes

If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!

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Buckwheat Pancakes

Prep5 minutes mins

Cook7 minutes mins

batter rest time5 minutes mins

Total17 minutes mins

Servings 12 pancakes

Author Krissy Allori

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Buckwheat Pancakes, made with whole grain buckwheat flour and buttermilk, are incredibly delicious with a fantastic gritty texture.

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Equipment

• Griddle
• Mixing Bowls

Ingredients 

½x1x2x

• ▢ 2 cups buckwheat flour
• ▢ 1 tablespoon granulated sugar
• ▢ 2 teaspoons baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon baking soda
• ▢ 3 cups buttermilk
• ▢ 2 large eggs beaten
• ▢ 1 teaspoon vanilla extract
• ▢ 2 tablespoons unsalted butter more if needed, used to grease griddle

Instructions 

• Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.
• In a separate larger bowl, whisk together buttermilk, egg, and vanilla extract.
  
• Pour dry ingredients into wet ingredients. Stir until batter is thick and smooth, although some lumps are fine. Let batter rest for 5 minutes until bubbles form and batter relaxes.
  
• Melt butter on a griddle over medium to medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip only once and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
  

Notes

Recipe makes about 12 medium sized pancakes. Nutritional information based off of one pancake without any toppings or syrup.

• Serving suggestions: I absolutely love perfectly cooked bacon alongside any pancake breakfast. I also think buckwheat pancakes taste amazing with some high quality butter and pure maple syrup. Fresh fruit or a fruit compote topping are also fantastic.
• Griddle: A flat bottomed with some non-stick properties works best. Be sure it’s completely heated through before adding the pancake batter and you’ll want to generously grease with butter, or you might have sticking issues.
• Cook all batter: Because of the nature of baking powder, you need to cook all of the buckwheat pancakes and do not refrigerate any leftover batter. They need the bubbles to get fluffy.
• Storage and reheating: Leftover pancakes can be stored in an air tight container in the refrigerator. To reheat, place on plate in microwave at 50% power in 1 minute increments.

Nutrition

Calories: 138kcal, Carbohydrates: 18g, Protein: 6g, Fat: 5g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 43mg, Sodium: 220mg, Potassium: 276mg, Fiber: 2g, Sugar: 5g, Vitamin A: 202IU, Calcium: 111mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below