Buckwheat Pancakes – perfectly fluffy!
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!
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!
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!
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!
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.
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.
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.
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.
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.
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.
Repeat with the rest of the pancake batter, adding more butter or oil to the griddle as needed.
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.
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.
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.
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
Get the Recipe: Buckwheat Pancakes
- 1½ 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
- 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.
- 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.
- 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.
- Repeat with the rest of the pancake batter, adding more butter or oil to the griddle as needed.
- Makes about 18 4-inch pancakes.
4 Comments on “Buckwheat Pancakes – perfectly fluffy!”
This was such a great buckwheat pancake recipe!!! So light and airy! Perfect morning breakfast!
So happy you liked it! Thanks for the comment! 🙂
When I grew up in 1950’s Montreal, my father used to make a special treat called “galettes de Sarazin- Lo & behold 67 years later I’ve discovered your recipe and cooking and tasting these pancakes brought back so many wonderful memories and reignited my love for these treats. Delicious recipe and so easy to spend a whole quiet Sunday morning preparing and cooking a batch for a friend and me.
That makes me so happy! Thank you for sharing those special memories with me and for trying my recipe. I’m glad you liked it!