Buckwheat pancakes are as light and fluffy as old fashioned pancakes but darker in color with a slightly nutty flavor. Enjoy topped with fresh fruit, your favorite nut butter, or a drizzle of maple syrup this weekend!

Syrup being poured on a tall stack of buckwheat pancakes.

This pancake recipe is as quick and easy as your everyday pancakes with generally the same ingredients so there’s no hunting for anything you don’t already have! It’s not gluten-free by any means (although with a few substitutions it can be both gluten-free AND dairy-free) but it has loads of added nutrition to start your morning off right!

They’re perfect topped with blueberry sauce or chocolate syrup!

Fork stabbing a stack of pancakes.

About this buckwheat pancake recipe

This recipe uses a combo of all-purpose flour and buckwheat flour for super soft and fluffy pancakes. You can definitely swap out the all-purpose flour for 100% buckwheat flour but know that the texture won’t be as light. The nutty flavor will also be deeper. Blending flours is the best way to produce a subtle nutty flavor with the signature tender texture we all love!

If you’ve never used buckwheat before, this pancake recipe is a great place to start!

Sliced pancakes on a fork.

What’s the difference between buckwheat pancakes and regular pancakes?

The biggest differences between your regular pancakes and buckwheat pancakes are really just the taste, the look, and well, that’s it! As long as you use a 50/50 blend of all-purpose and buckwheat flours, you’ll achieve soft and fluffy pancakes with ease!

What is buckwheat?

Buckwheat, 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 is highly nutritious so there is the added bonus of more protein, vitamin B, and fiber. It pairs 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.

Close-up view of syrup dripping down a stack of pancakes.

What’s in buckwheat pancakes?

  • Buckwheat Flour – You will love the nutty flavor of this flour!
  • All-Purpose Flour – Blending the two types of flour keeps these pancakes super fluffy.
  • Granulated Sugar – Just two tablespoons to subtly sweeten the pancakes, leaving lots of room for maple syrup.
  • Baking Powder – The addition of baking powder will ensure you have the fluffiest pancakes.
  • Baking Soda – In addition to the baking powder, the baking soda will keep your pancakes nice and airy.
  • Salt – Just a touch of salt adds balance to your pancakes.
  • Whole Milk – You could substitute with skim, 2%, or unsweetened almond milk.
  • Large Eggs – You’ll need two for a batch of these pancakes.
  • Pure Vanilla Extract – This will add a sweetness and depth of flavor.
  • Melted Butter – We love the flavor of butter but you could also use canola oil, melted coconut oil, or grapeseed oil.
Overhead view of ingredients needed to make buckwheat pancakes, in individual bowls.

How To Make Buckwheat Pancakes from Scratch

Heat an electric griddle or a skillet over medi­um-high heat. Make sure you’ve melted your butter.

While the griddle is heating up, whisk together buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt, in a large bowl. Set aside.

Dry ingredients whisked together in a glass bowl.

In a medium bowl, whisk together milk, eggs, and vanilla.

Pancake wet ingredients in a glass mixing bowl.

While whisking, pour the wet ingredients and the melted butter into the dry ingredients and whisk until just combined.

Pancake batter in a clear glass bowl.

Place a bit of butter or oil onto the preheated griddle; use a spatula to spread it around and coat the griddle. Scoop batter by about 1/4 cup portions onto the hot griddle. Because they will be darker in color it may be harder to notice the browning around the edges.

Bubbles forming on pancakes.

Cook the pancakes until bubbles form and do not disappear. Flip and cook on the second side for about a minute longer or until pancakes are cooked through.

Pancakes on a black griddle.

Repeat with the rest of the pancake batter, adding more butter or oil to the griddle as needed.

Pancakes topped with bananas and blueberries.

How to make these pancakes your own

  • The best thing about making homemade pancakes is you can get creative and pick and choose your toppings! Almond butter, cashew butter, and even peanut butter are creamy spreads that add even more good fat and protein.
  • Adding some sliced strawberries, blueberries or raspberries are a fresh way to brighten up breakfast. The pop of color on the darker pancake is very pretty!
  • Swap the whole milk for buttermilk and you’ve got buckwheat buttermilk pancakes.
  • Omit the dairy completely and use almond milk for dairy-free pancakes.
  • Add in some chocolate chips, raw cacao nibs, or sliced bananas to make delicious and nutritious add-ins.
  • Mix in some cocoa powder to the batter for a hint of chocolate flavor. PS: IF you love chocolate, try these double chocolate pancakes or hot cocoa pancakes.
Syrup being poured on pancakes.

Make Ahead Ideas

It is possible to make a batter ahead of time, no more than a day ahead, but it isn’t recommended. It’s best to use a batter within minutes of making it while the baking soda is still active. If you wait, you may not get the same texture and consistency as when it’s made fresh.

Overhead view of pancakes.

Storage Suggestions

These pancakes will keep in the fridge, in an airtight container for up to 4 days. Can be frozen for up to 2 months, which means you can make a big batch and freeze some for a later date.

Pancakes on a fork with syrup.

Reheating Tips

To reheat, the quickest and best way to get a soft pancake back is with the microwave. You can also use the toaster or place them in the oven on low to heat through.

More Classic Pancake Recipes

Close-up view of syrup dripping down a stack of pancakes.

Get the Recipe: Buckwheat Pancakes

Buckwheat pancakes are as light and fluffy as old fashioned pancakes but darker in color with a slightly nutty flavor.
5 from 1 vote

Ingredients

  • cups buckwheat flour
  • ½ cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups whole milk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons butter melted

Instructions

  • Heat an electric griddle to 375ºF or a skillet over medi­um-high heat.
    Overhead view of ingredients needed to make buckwheat pancakes, in individual bowls.
  • In a large bowl, whisk together buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt. Set aside.
    Dry ingredients whisked together in a glass bowl.
  • In a medium bowl, whisk together milk, eggs, and vanilla.
    Pancake wet ingredients in a glass mixing bowl.
  • While whisking, pour the wet ingredients and the melted butter into the dry ingredients and whisk until just combined.
    Pancake batter in a clear glass bowl.
  • 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 1/4 cup portions onto the hot griddle. Cook the pancakes for 3-4 minutes or until bubbles form and do not disappear. Cook the pancakes on the second side for about 1 minute or until pancakes are cooked through.
    Bubbles forming on pancakes.
  • Repeat with the rest of the pancake batter, adding more butter or oil to the griddle as needed.
    Pancakes on a black griddle.

Notes

  • Makes about 18 4-inch pancakes.
Serving: 3pancakes, Calories: 282kcal, Carbohydrates: 38g, Protein: 10g, Fat: 11g, Saturated Fat: 4g, Cholesterol: 63mg, Sodium: 555mg, Potassium: 322mg, Fiber: 3g, Sugar: 9g, Vitamin A: 473IU, Calcium: 201mg, Iron: 2mg