Buckwheat Pancakes

5 from 8 votes

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

Prep Time5

Cook Time7

batter rest time5

Total Time17

Course: Breakfast

Cuisine: American

Servings: pancakes

Whisk buckwheat 2 cups buckwheat flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon baking soda together in a bowl.
In a separate larger bowl, whisk together 3 cups buttermilk, 2 large eggs, and 1 teaspoon 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 2 tablespoons unsalted 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.

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.