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:
- 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.
- Rest: Once the batter is mixed, let it rest for a few minutes to let the dry ingredients hydrate.
- 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.
- 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!
You can also follow along on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes to satisfy any foodie craving!
Buckwheat Pancakes
Buckwheat Pancakes, made with whole grain buckwheat flour and buttermilk, are incredibly delicious with a fantastic gritty texture.
Print
Pin
Rate
Hover to scale: 12 pancakes
Ingredients
- 2 cups buckwheat flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ 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 INFORMATION
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
SUBSCRIBE TO MY NEWSLETTERSign up to have my recipes emailed to you. Free!
Nart
These pancakes are bomb! Was my first time cooking with buckwheat flour yesterday and the pancakes turned out perfect )
Beth
These look so delicious and yummy! My hubby is going to love these pancakes! I can't wait to give this a try!
Jenn
I love using different flours and I've got this recipe bookmarked for the weekend!
Shanna
I can't wait to try these. They look and sound so good.