Julie Clark
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Buckwheat Pancakes
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Whip up the best buckwheat pancakes recipe, perfect for family breakfasts! Our easy guide covers everything from making fluffy, golden brown pancakes to storing and reheating. Learn how to use buckwheat flour for a wholesome twist on a classic favorite.
Are you looking for a nutritious twist to your Saturday morning breakfast routine? Our Buckwheat Pancakes recipe is here to start your day right! These pancakes aren’t just your ordinary flapjacks; they’re a delightful blend of two whole grains, bringing a nutty flavor and a boost of nutrition to your table.
Combined with whole wheat flour, these fluffy buckwheat pancakes are satisfying, keeping you energized throughout the day. Pair them with fresh fruit or your favorite toppings for a delicious breakfast.
What is buckwheat flour?
Buckwheat is grown all over the world and, despite its name, is entirely unrelated to wheat. Buckwheat is naturally grain free and gluten-free. It is a grain-like seed, a pseudocereal “super-seed” (Source: Daily Harvest).
This powerhouse ingredient brings more than just its unique, slightly nutty flavor to the table. It has many health benefits and is packed with nutrients, including protein, fiber, and a good source of minerals like magnesium and iron. (Source: King Arthur)
It also gives a beautiful dark color to pancakes and other baked goods.
Wondering where to buy buckwheat flour? Look in the baking aisle at your local grocery store. Bob’s Red Mill makes a great buckwheat flour. You can also order it on Amazon. (affiliate links)
Ingredients for Buckwheat Pancakes
A few notes about ingredients:
- Buckwheat flour. This is our star ingredient, bringing a unique, earthy flavor and a nutritional punch to our pancakes. Use light buckwheat flour or dark. Light buckwheat flour has a finer texture than dark buckwheat flour.
- Whole wheat flour. Adds a lovely texture and works with buckwheat flour for a the best pancake texture.
- Buttermilk. The secret to tender, fluffier pancakes. Buttermilk reacts with our leavening agents for the perfect rise.
How to Make Buckwheat Pancakes
Make these delicious buckwheat pancakes in just 4 simple steps:
- Whisk all of the dry ingredients in a large mixing bowl.
- Then add the wet ingredients to the bowl. Vanilla, eggs, buttermilk and oil. Use a whisk and mix gently just until combined. Do not over mix.
- Prepare a hot griddle or cast iron skillet by melting butter or oil in it. Drop batter with a ladle onto the hot griddle (about ⅓ cup of batter per pancake). When you see bubbles form on the top of the pancake, it is time to flip it.
- After flipping the pancake, let it cook for another minute or two, then move it to a plate.
Tips for Making Fluffy Pancakes
Making perfect pancakes is easy with these 3 tips.
- Mix the batter just until the dry ingredients are moistened; a few lumps are okay. Overmixing will lead to tougher pancakes.
- Use a griddle or a pan over medium-low heat. It’s the sweet spot for cooking pancakes that are golden brown on the outside and perfectly cooked on the inside.
- Know when to flip the pancake. When you see bubbles forming on the surface of the pancake batter and the edges look set, it’s time to flip. Flip only once to keep them fluffy and cook until they’re a beautiful golden brown.
Pancake Toppings
These buckwheat pancakes are versatile and can be served in countless delicious ways.
- For a classic breakfast, serve them warm with a pat of butter and a drizzle of pure maple syrup.
- They’re also fantastic with a sprinkle of powdered sugar and a side of fresh fruit.
- Need more protein? My kids love to top pancakes with peanut butter or almond butter.
- Top with our homemade raspberry sauce or strawberry sauce.
- For a savory twist, try them with crispy bacon and a drizzle of honey or a ladle full of sausage gravy.
Frequently Asked Questions
How can I make vegan buckwheat pancakes?
For a vegan version, replace the eggs with flax eggs (1 tablespoon flaxseed meal with 2.5 tablespoons water per egg, left to thicken for 5 minutes). Use almond milk, coconut milk, oat milk or any plant milk in place of buttermilk, and opt for a plant-based oil or vegan butter.
How do you reheat pancakes?
To reheat, simply pop them in the microwave for a quick warm-up, or for a crispier edge, reheat them in a toaster or a lightly greased frying pan over medium-low heat.
Buckwheat Pancakes
Whip up the best buckwheat pancakes recipe, perfect for family breakfasts! Our easy guide covers everything from making fluffy, golden brown pancakes to storing and reheating. Learn how to use buckwheat flour for a wholesome twist on a classic favorite.
Servings 12
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Ingredients
- 1 cup buckwheat flour 130 grams
- 1 cup whole wheat flour 140 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon baking powder 5 grams
- 1/2 cup granulated sugar 100 grams
- 1 teaspoon cinnamon 3 grams
- 1/2 teaspoon salt 3 grams
- 1 teaspoon vanilla extract 5 grams
- 2 large eggs
- 2 cups buttermilk 16 ounces
- 1/3 cup vegetable oil 2.6 ounces
Instructions
- Whisk all of the dry ingredients in a large mixing bowl.
- Then add the wet ingredients to the bowl. Vanilla, eggs, buttermilk and oil. Use a whisk and mix gently just until combined. Do not over mix.
- Prepare a hot griddle or cast iron skillet by melting butter or oil in it.
- Drop batter with a ladle onto the hot griddle (about ⅓ cup of batter per pancake). When you see bubbles form on the top of the pancake, it is time to flip it.
- After flipping the pancake, let it cook for another minute or two, then move it to a plate.
- Continue with the remaining pancake batter until all the pancakes are cooked.
Notes
- This recipe makes 12 pancakes that are about 6″ in diameter.
- Allow the cooked pancakes to cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days.
- If you are following a gluten-free diet and want gluten-free pancakes, use all buckwheat flour in this recipe. Or replace the whole wheat flour with a gluten free all-purpose flour.
- Refer to the article above for more tips and tricks.
- The calories shown are based on the recipe making 12 pancakes, with 1 serving being 1 pancake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 192kcal | Carbohydrates: 25g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 35mg | Sodium: 244mg | Potassium: 195mg | Fiber: 2g | Sugar: 11g | Vitamin A: 112IU | Vitamin C: 0.01mg | Calcium: 74mg | Iron: 1mg
My wife and I love this recipe. Once you have buckwheat and whole wheat pancakes, other pancake recipes are only second best. We find to let the batter sit for 15 or 20 minutes. This lets the baking powder and soda do their thing and the pancakes are fluffier. Great recipe…
These were wonderful ! Thanks so much
These pancakes are delicious! I followed the recipe exactly – used Bragg Organic apple cider vinegar and walnut oil. They are thinner than what I’ve made previously but still fluffy and great texture. I simply made a stack for hubby with more pancakes than usual and he really loved them. Thank you for sharing.
Has anyone tried saving this batter in the fridge and making again the next day? I love the recipe but I’m just one person!
How many pancakes in a serving size?
Pancakes turned out really flat, but tender and the flavor was very good. Will make it with less milk next time.
I have try the recipe..taste good and texture was like a cake. Thank for sharing the best recipe.
I made these this morning with fresh cherries added to the batter. They were delicious but a little thin. I may try cutting back the amount of milk and adding a little more baking powder.
Made these this morning. Delicious. I used olive oil; 1/4 c. stevia in the raw for baking; 1/2 c. almond flour and 1/2 c. flax seed for 1 cup whole wheat flour and snuck in some tumeric (1 tsp….nobody noticed!). Will likely add another egg next time to fluff mine up a bit. Really tasty slathered in warmed berries without butter.
They were great! I used two tbsp. Oil and the rest applesauce, since my husband is on a low-fat diet.
These are literally the BEST pancakes I’ve ever eaten!!!!! ❤️❤️❤️
What type of vinegar did you use?
Where’d you guys find buckwheat flour?
I need some that is buckwheat only.
Love,
The Very busy at Wittenberg Grandma, who wants to just be at home and rest. 2 more weeks to go!