Recipe Overview
Why you’ll love it: Buckwheat pancakes are as light and fluffy as old-fashioned pancakes but darker in color with a slightly nutty flavor. Enjoy these healthy pancakes topped with fresh fruit, your favorite nut butter, or a drizzle of maple syrup!
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
Pin this now to find it later
Pin ItBuckwheat, despite its name, isn’t even wheat at all. It’s an ancient grain that is high in fiber and protein, and is gluten-free! Buckwheat pancakes pair nicely with all the same sorts of toppings you would add to a typical pancake and they’re a fantastic addition to any weekend brunch or quick morning breakfast.
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.
- More multigrain pancakes: If you like the idea of adding whole grains to your pancakes, be sure to try my cornbread pancakes and quinoa pancakes, too. My whole wheat pancake mix is easy to make and nice to have on hand.
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!
More Pancake Recipes
Buckwheat Pancakes
Ingredients
- 1½ cups buckwheat flour
- ½ cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups whole milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 tablespoons butter, melted, plus more butter for frying
Instructions
- Heat an electric griddle to 375ºF or a skillet over medium-high heat.
- In a large bowl, whisk together buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt. Set aside.1½ cups buckwheat flour, ½ cup all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a medium bowl, whisk together milk, eggs, and vanilla. While whisking, pour the wet ingredients and the melted butter into the dry ingredients and whisk until just combined.2 ¼ cups whole milk, 2 large eggs, 1 teaspoon pure vanilla extract, 3 tablespoons butter, melted, plus more butter for frying
- Place 1 teaspoon of butter or oil onto the preheated griddle; use a spatula to spread it around and coat the griddle. Scoop batter by about ¼ cup portions onto the hot griddle. Cook the pancakes for 3 to 4 minutes or until bubbles form and do not disappear. Flip the pancakes and cook the second side for about 1 minute or until pancakes are cooked through and lightly golden brown.
- Repeat with the rest of the pancake batter, adding more butter or oil to the griddle as needed.
Notes
- Yield: Makes about 18 pancakes, depending on size.
- Nutrition: Nutritional information does not include toppings.
- Storage: Store in fridge for up to 4 days. They can be frozen for up to 2 months. Reheat on a griddle, toaster, or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I was disappointed in these buckwheat pancakes. I followed the recipe and didn’t make any changes. The pancakes did not rise much and I thought they didn’t have much flavor.
I’m sorry to hear that – did you remember both the baking powder and baking soda?
Im a huge fan of the nutty flavor of buckwheat! These are pancake perfection!
Laurie’s cookbook looks amazing and so do these pancakes! Love the buckwheat flour!
Rachel!!! Thank you SO much!! I hold these pancakes near and dear to my heart and love that you’ve picked this recipe to share today! Your photos are amazing, YOU are amazing… I can’t thank you enough for your support! MUAH! XoXo
They look delish!
These pancakes sound amazing and your photos in this post are just gorgeous!