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 pad 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.
liquid and dry ingredients buckwheat pancake batter flip when bubbles appear golden brown pancakes
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
Buckwheat Pancakes, made with whole grain buckwheat flour and buttermilk, are incredibly delicious with a fantastic gritty texture.
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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
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Shanna
I can't wait to try these. They look and sound so good.
Jenn
I love using different flours and I've got this recipe bookmarked for the weekend!
Beth
These look so delicious and yummy! My hubby is going to love these pancakes! I can't wait to give this a try!
Nart
These pancakes are bomb! Was my first time cooking with buckwheat flour yesterday and the pancakes turned out perfect )