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.

• Heartier: While typical pancakes are made with all-purpose flour, buckwheat pancakes are made with whole grain buckwheat flour.
• 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