How long it takes: 10 minutes to stir up the batter, 5 minutes to cook each batch Equipment you’ll need: mixing bowl, griddle Servings: 18 pancakes, or about 6 servings Serve the pancakes with homemade sausage patties or crisp bacon, fried eggs, and, if you’re a coffee drinker, lots of hot coffee!
About These Buckwheat Pancakes
Perfectly balanced. This recipe uses a combo of buckwheat flour and all-purpose flour for super soft and fluffy pancakes. You can definitely use 100% buckwheat flour and omit the all-purpose flour but be aware that the texture won’t be as light. The nutty flavor will also be deeper. Blending flours is the best way to make buckwheat pancakes with a subtle nutty flavor and the signature tender texture we all love. If you’ve never used buckwheat before, this pancake recipe is a great place to start.Quick and easy. This pancake recipe is as quick and easy as your everyday pancakes with generally the same ingredients, other than the buckwheat flour, so there’s no hunting for anything you don’t already have!
Ingredient Notes
Buckwheat Flour: You’ll notice the difference right away when you look at the flour. It has a gray tint with tiny darker flecks. The most commonly used type of buckwheat flour is made from hulled buckwheat; it’s lighter than than the unhulled (whole grain) variety. All-Purpose Flour: I like to include a half-cup of all-purpose flour because it makes the pancakes a little lighter and fluffier than when you use all buckwheat flour. Sugar: Just a couple of tablespoons of granulated sugar are added to the batter to balance the flavors. Baking Powder, Baking Soda, Salt: This trio is commonly used to leaven pancakes (make them fluffy and light). Milk: I like whole milk for the most tender pancakes but if you prefer, substitute what you have in the fridge: nonfat, 2%, or unsweetened almond milk. Eggs: A couple of large eggs add protein and flavor. Pure Vanilla Extract: A baker’s friend, vanilla is added to many baked products, and you’ll find it in many of my pancake recipes. Butter: The butter is melted and added to the batter. You can also use butter to fry the pancakes. If you prefer, feel free to substitute canola oil, melted coconut oil, or grapeseed oil.
How To Make Buckwheat Pancakes
If you know how to make regular pancakes, these pancakes are made using exactly the same process. Get started. Heat an electric griddle or a skillet over medium-high heat. Make sure you’ve melted the butter you’ll be adding to the pancake batter. Mix dry ingredients. While the griddle is heating up, whisk together the buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt, in a large bowl. Set aside. Mix wet ingredients. In another bowl, whisk together milk, eggs, and vanilla. Combine. Slowly pour the wet ingredients and the melted butter into the larger bowl containing the flour mixture, stirring as you pour. Combine the wet ingredients with the dry ingredients until just combined. You may see some small lumps still remaining but you shouldn’t see lots of dry flour. Cook. Place a bit of butter or oil onto the preheated griddle; use a spatula to quickly spread it around and coat the griddle. Scoop the pancake batter by about ¼ cupfuls onto the hot griddle, evenly spaced. Cook the pancakes until bubbles form and do not disappear. Note that because buckwheat pancakes are darker in color. it may be harder to notice the browning around the edges. Carefully flip the pancakes and cook on the second side for about a minute longer or until pancakes are cooked through, and lightly browned. Repeat with the rest of the pancake batter, adding more butter or oil to the griddle as needed.
Topping Ideas
Protein-packed toppings: Almond butter, cashew butter, and even peanut butter are creamy spreads that are filling and so tasty. A spoonful of Greek yogurt is also great for added protein. (If you’re looking for more ways to add protein to breakfast pancakes, be sure to try my chocolate protein pancakes.) Fresh fruit: Adding sliced strawberries, blueberries or raspberries as a topping for pancakes is a healthy way to brighten up breakfast. We love sliced bananas, too. Fall vibes: Homemade applesauce and cinnamon sugar is a great topping idea. I usually microwave the applesauce briefly so it’s warm. We call them apple pie pancakes! Summer-loving: Peach sauce or blueberry sauce are perfect in the summer, or anytime, because they can be made with either fresh or frozen fruit. Classics: Maple syrup or honey always taste great, too.
Recipe Variations
Buckwheat buttermilk pancakes: Use buttermilk in place of the regular milk for rich buttery flavored pancakes. The pancakes will be a bit lighter and fluffier, too, because the acid in buttermilk interacts with the baking soda. If the batter is too thick, add a splash of regular milk. Dairy-free: Omit the dairy completely and use almond milk and oil instead of butter for dairy-free pancakes. Add-ins: Mini chocolate chips, cacao nibs, or finely diced fruit, such as bananas or strawberries can be stirred into the batter.
Make Ahead & Storage Tips
These pancakes will keep in the fridge in an airtight container for up to 4 days. They can be frozen for up to two months, which means you can make a big batch and freeze some for a later date. I always freeze pancakes for future breakfasts. While we’re getting ready in the morning, we can pop a few in the toaster oven and breakfast is ready!
