Buckwheat Pancakes
on Jan 30, 2024, Updated Mar 09, 2024
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These easy-to-make Buckwheat Pancakes are light and fluffy with a slightly nutty flavor. You will love how quick these pancakes come together.
Buckwheat pancakes are a great alternative to pancakes made with white flour. They have a heartier taste than traditional pancakes, but are just as fluffy. These pancakes make a great gluten-free addition to any breakfast and come together in just about 30 minutes.
We use brown sugar to help balance the nutty flavor of the buckwheat and baking soda to give the pancakes a nice, fluffy rise. Unlike other gluten-free pancake recipes and mixes, these pancakes will not dry out as they cook. As a result, you can count on light, moist pancakes every time!
Table of Contents
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.
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
Buckwheat flour comes from the seeds of the buckwheat plant. This gluten-free flour is ground into a fine powder that has a similar texture and consistency to whole wheat flour. Like whole wheat flour, it has a stronger flavor than all-purpose flour. Buckwheat flour has a slutty nutty flavor that can be highlighted or masked by other ingredients depending on your flavor preference.
Make sure that you are not pressing down on your pancakes with a spatula after you flip them. Doing so will prevent the pancakes from expanding as they cook on the second side. Another common cause of flat pancakes is expired baking soda.
It is really up to you. We prefer to use salted butter in our pancakes. The butter adds some extra richness to the dish and helps add a little bit of flavor. However, oil will give you a very similar end product. If you want to switch out the butter for oil, we recommend using vegetable, canola, or coconut oil.
Expert Tips
- Top your pancakes with maple syrup, brown sugar 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.
- In order to ensure your batter is thoroughly combined, you can scrap along the bottom of your mixing bowl with a silicone spatula.
- You can add a little bit of butter to your pan if you are worried about the pancake sticking.
How to Serve Your Pancakes
These pancakes can be topped with a wide array of ingredients. Some of our favorites include maple syrup, peanut butter, fresh fruit, and whipped cream. We like to lay out a variety of toppings so that everyone can customize their own pancakes. You can’t go wrong serving your pancakes alongside other classic breakfast dishes like eggs, sausage links, air fryer bacon, and orange juice. No matter what you serve this dish with, it is sure to be a hit!
How to Store Your Buckwheat Pancakes
You can store your leftovers in the fridge for up to 5 days in an airtight container or Ziploc bag. Reheat your pancakes in the microwave for about 45 seconds. In order to ensure your leftovers cook through all the way, I recommend heating no more than two pancakes at a time.
Alternatively, you can store your leftovers in the freezer for up to 3 months! To store your pancakes in the freezer you will first want to let them cool completely. Once the buckwheat pancakes have cooled you can store them in a large Ziploc bag. When you are ready to reheat your pancakes, let them thaw on the counter or in the fridge before microwaving a couple at a time for 45 seconds.
More Breakfast Recipes To Consider
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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.
