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–+ servings
Tall stack of buckwheat pancakes topped with blueberries and maple syrup.
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4 from 4 votes

Buckwheat Pancakes

These buckwheat pancakes are made with buckwheat flour, resulting in a beautiful nutty flavor. They’re filling, healthy, and a great way to start the day.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Pancakes & Waffles
Cuisine: American
Servings: 6 servings
Author: Rachel Gurk

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

Serving: 3pancakes | Calories: 283kcal | Carbohydrates: 38g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 531mg | Potassium: 345mg | Fiber: 3g | Sugar: 9g | Vitamin A: 402IU | Calcium: 215mg | Iron: 2mg

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