Buckwheat Pancakes are a delicious and healthy breakfast that’s easy to make. With a nutty flavor and hearty texture, they’re naturally gluten-free and packed with nutrients.
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Buckwheat pancakes are a tasty and nutritious way to start your day. They have a unique nutty flavor and a hearty texture that makes them stand out. Made with buckwheat flour, these pancakes are naturally gluten-free and full of nutrients, making them a healthy breakfast choice.
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Why You’ll Love This Recipe
- Buckwheat flour is packed with nutrients and is naturally gluten-free.
- The recipe is simple and quick, using basic ingredients.
- Pairs well with fresh berries this delicious berry compote, maple syrup, or other favorite toppings.
- Suitable for gluten-free diets and can be made dairy-free.
Recipe Ingredients
- Buckwheat Flour—The hearty, nutty base of your pancake batter.
- Butter—Melted. You can use both salted and unsalted butter.
- Brown Sugar—Adds a little bit of sweetness.
- Baking Soda—To help give your pancakes some fluffiness.
- Vanilla—Amplifies the flavor of the vanilla.
- Eggs—Helps bind the batter together.
- Milk—Whole or 2%. You can also use your favorite nut milk.
See the recipe card for full information on ingredients and quantities.
Popular Substitutions and Variations
- Add mashed bananas, blueberries, or chocolate chips to the batter for extra flavor.
- Incorporate herbs, grated cheese, or finely chopped vegetables into the batter for savory buckwheat pancakes.
- Top with yogurt, honey, fresh fruit, or even a dollop of whipped cream for different serving variations.
How To Make Buckwheat Pancakes
Step #1. Whisk together the butter, brown sugar, and eggs in a large bowl until homogeneous.
Step #2. Stir in the vanilla.
Step #3. Gently fold in the flour and baking soda until no pockets of flour remain in the butter.
Step #4. Heat a pan over medium-high heat. Add a small amount of pancake batter to the pan and cook until browned on both sides.
Recipe FAQs
Yes, you can mix buckwheat flour with all-purpose flour or whole wheat flour to create a lighter texture and milder flavor.
To make them fluffier, you can mix buckwheat flour with a lighter flour or add a bit more baking powder to the batter.
Yes, you can make the batter ahead and refrigerate it for up to 24 hours. Just give it a gentle stir before cooking.
Yes, you can freeze buckwheat pancakes. Lay them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag.
Expert Tips
- Buckwheat pancakes can be more delicate than regular pancakes, so flip them gently to avoid breaking.
- When you flip your pancake over, it is important to avoid pressing it down with your spatula. Doing so will prevent your pancakes from fluffing up as much as they can.
- Grease the griddle or pan well with butter or oil before cooking each batch to ensure the pancakes don’t stick and develop a nice, golden crust.
- Top your pancakes with maple syrup, brown sugar syrup, whipped cream, fresh berries, peanut butter, etc.
How To Store Buckwheat Pancakes
You can store leftover pancakes in the fridge for up to 5 days in an airtight container or Ziploc bag. Reheat two pancakes at a time in the microwave for about 45 seconds.
For longer storage, freeze the pancakes for up to 3 months. Let them cool completely before placing them in a Ziploc bag, and thaw before microwaving for 45 seconds.
More Breakfast Recipes To Consider
If you’re looking for more pancake recipes, give these a try! My favorite sourdough pancakes, lemon ricotta pancakes, or these tasty banana oatmeal pancakes.
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Buckwheat Pancakes
Ingredients
- 1 ½ cups buckwheat flour
- ½ cup melted butter
- 1 tablespoon brown sugar
- 1 teaspoon baking soda
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cup whole milk
Instructions
- In a large mixing bowl, whisk together the melted butter, brown sugar, and eggs. Once the mixture is homogeneous, whisk in the milk and vanilla.
- Add the flour and baking soda to the mixing bowl. Gently fold the ingredients together until no pockets of flour remain in the batter.
- Heat a medium sized pan over medium-high heat. Once the pan is heated, add a ⅓ cup of pancake batter and cook for about 1 ½ minutes per side, or until the pancakes are golden brown on both sides.
- Serve and enjoy!
Notes
- You can store your leftover pancakes in the fridge for up to a week in a Ziploc bag or airtight container. Reheat your pancakes one or two at a time in the microwave for 45 seconds.
- You can freeze your pancakes for up to 3 months. You will want to let your pancakes cool completely and then transfer them to a large Ziploc bag. Allow your pancakes to thaw in the fridge or on the counter before reheating them in the microwave for 45 seconds.
- Top your pancakes with maple syrup, whipped cream, fresh berries, peanut butter, etc.
- When you flip your pancake over, it is important to avoid pressing it down with your spatula. Doing so will prevent your pancakes from fluffing up as much as they can.
- The vanilla helps bring out the sweetness in the pancakes, which helps balance the nutty flavor of the buckwheat.
- You can replace the whole milk with 2% milk or your favorite dairy free alternative.
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