Golden and delicious, buckwheat pancakes are an easy weekend breakfast and perfect for holiday breakfasts and brunches. They are not your usual pancake. With a name like buckwheat you'd think it's wheat, but it's naturally gluten-free. This pancake recipe works for everyone. This weekend make a batch of these hearty pancakes, or make them ahead and re-heat to save time.
Buckwheat might be a trending ingredient but it's been used for centuries. Think of Japanese buckwheat soba noodles, French buckwheat crepes, or Russian blini made with buckwheat flour. You can make fantastic buckwheat pancakes at home.
Buckwheat is a naturally gluten-free grain-like seed that's high in protein and fiber, like quinoa. It has a nutty, earthy taste and a rich brown color. Enjoy this delicious buckwheat pancake recipe piled with your favorite toppings.
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Why You'll Like This Recipe
- Buckwheat pancakes taste more earthy with a nutty flavor.
- Enjoy with a variety of toppings including maple syrup, honey, fruit syrups, and berries.
- Make them ahead and warm them up to save time.
- Make them with all buckwheat flour or a combination of buckwheat flour and gluten-free flour or regular flour.
- Make totally gluten-free pancakes or regular buckwheat pancakes.
Why is it the best recipe? Because it's been tested over and over again and it works!If you'd rather have waffles, try these golden gluten-free waffles.
Recipe Ingredients
- Buckwheat flour: A terrific whole grain flour with protein and fiber, and naturally gluten-free. Find it in most grocery stores. There are different kinds of buckwheat flour. See note below in Chef's tip.
- Flour: To blend with the buckwheat flour. Use either a gluten-free flours blend or all purpose flour, or whole wheat flour.
- Leavening agents: Use both baking powder and baking soda. Check the dates on your packages to be sure they are fresh.
- Eggs: Eggs are a binder and create structure, stability, and moisture in baking. Be sure they are clean and not cracked.
- Oil: Melted coconut oil, MCT oil, or a healthy neutral oil (not vegetable oil).
- Honey: To sweet things up a bit. Use regular honey or monk fruit honey to reduce sugar (which is what I use).
- Vanilla: Vanilla extract works well but you can use vanilla paste. If you love vanilla like I do, try it.
- Buttermilk: Because buttermilk is fermented it is acidic, and it activates the baking soda for lighter pancakes. For substitutions see below.
Please see the recipe card for measurements and extras and nutritional information.
Chef's tips on buckwheat flour: I used Bob's Red Mill Buckwheat Flour to develop the recipe. It's a dark buckwheat flour (dark in color) because it's ground with the seed hulls. It also works well in quick breads. You'll also find the light colored, finely ground "light" buckwheat flour which some people prefer for baking. For a lighter baked good you can also use part darker buckwheat flour with part regular flour. Don't be surprised when you open the bag that it looks like dirt. It's not!
Substitutions and Variations
- Use all buckwheat flour, but the pancakes will be a little darker.
- To increase the protein, add a little protein powder to the dry ingredients, but you may need to add just a little more buttermilk for the right consistency.
- No buttermilk? Substitute 2 ½ cups whole milk adding 2 ½ tablespoons white vinegar or apple cider vinegar.
- Low on buttermilk? Last batch I only had 2 cups of buttermilk so I added a ½ cup of low fat milk and it worked perfectly. But you must have the buttermilk as it activates the leavening agents (baking soda and baking powder).
- For fluffier pancakes use an old trick; separate the egg whites (and use an extra one) from the egg yolks and whip the egg whites stiff, then fold them into the batter. For me, just my standard recipe is fine!
For an easy, make ahead breakfast, try these overnight oats with chia seeds. And for another terrific pancake recipe, try these blueberry lemon pancakes.
If you need gluten-free, they will probably work with an all purpose GF flour blend that includes xanthan gum like.
How to Make Buckwheat Pancakes
Use either a non-stick skillet or griddle, or a well seasoned cast iron skillet to make buckwheat flour pancakes.
Serving Suggestions
Enjoy buckwheat pancakes with these delicious toppings:
- Try a drizzle of maple syrup or monk fruit maple syrup (sugar-free)
- Honey
- Melted butter or a pat of butter
- Your favorite jam
- Fruit syrup like this homemade fresh strawberry coulis.
- And don't forget fresh berries or fresh fruit such as banana slices.
For side dishes, add crisp bacon and a seasonal fresh fruit salad made with whatever looks best at the store.
Recipe FAQs
When I make buckwheat pancakes ahead of time or have leftover pancakes, I store them two ways: layer them between small squares of parchment paper, stack them and wrap them in plastic film or an airtight container. Another way is lay them in a single layer on layers of parchment and wrap the whole tray.
Using the microwave works great for re-heating buckwheat pancakes. Unwrap them and arrange them on a plate. If you are re-heating a lot at once, heat them in a 350°F oven until hot.
Buckwheat is a highly nutritious cereal-like grain (like quinoa) that is naturally gluten-free. The health benefits vary depending on if you are eating it as a whole grain, called buckwheat groats, or ground, as in buckwheat flour. In general, buckwheat has a high mineral and antioxidant content. It's also a good source of protein and fiber. It can be a healthier alternative to all purpose white flour.
More Breakfast Recipes
Here are breakfast recipe ideas to help everyone get the day off to a great start. And if you'd rather have smoothies, check out my smoothie recipe page for tasty ideas.
⭐️Did you Make This?
If you make these buckwheat pancakes, please comment and let me know. I enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers.
📖 Recipe
Buckwheat Pancakes
Equipment
- Non-stick pan or griddle
- Pancake turner or thin spatula
Ingredients
- 1 cup buckwheat flour 4.7 ounces
- ¾ cup gluten-free flour blend or white wheat flour 3.7 ounces
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- 2 large eggs
- 2 ½ cups buttermilk
- 3 tablespoons oil see notes below for best oils
- 2 tablespoons honey or monk fruit honey or sugar
- 1 teaspoon vanilla extract
Optional toppings
- Warm maple syrup or sugar-free (monk fruit) maple syrup
- Easy strawberry sauce recipe link below
- Fresh berries of choice
- Warm melted butter
- melted coconut oil
Instructions
- Add dry ingredients to a large bowl, including flours, baking powder, baking soda, and salt, and whisk together.
- In a medium bowl or 4-cup liquid measure, whisk eggs until smooth, then add milk, oil, honey, and vanilla, Whisk until smooth.
- Add the milk and egg mixture a little at a time whisking until smooth. Batter is ready to use.
- Heat a large non-stick pan or griddle over medium heat. Brush or wipe with a little extra oil. When pan is hot, cook pancakes using ¼ cup of batter per pancake. Cook pancakes until golden on the first side, 1 ½ minutes until bubbles appear. Turn pancakes and cook another 1 ½ minutes. Don't over cook the pancakes. The goal is a golden brown not a dark brown. turn your heat down a little if needed. As pancakes are done, serve as you go or remove them to a parchment lined baking tray and keep warm in a low over (200°F) or a warming drawer.
- To serve, drizzle with warm melted butter or coconut oil, or warm maple syrup. Another great option is th.
Notes
- You can use all buckwheat flour for these pancakes or do as I've noted with part gluten-free or wheat flour.
- To reduce sugar/carbs, use a sugar-free honey made with monk fruit. It's how I make my pancakes.
- For oil, use either melted coconut oil, MCT oil, or a healthy neutral oil such as Zero Acre Farms.
- Recipe for the easy strawberry sauce. Make it with other berries too.
Nutrition
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Debbie says
I made the buckwheat pancakes for breakfast this morning. I didn't have buttermilk so I used almond milk plus some whole milk plain yogurt. I made half the recipe for the 2 of us. The pancakes were so tasty and nice!!! Thanks Sally!!!
Sally Cameron says
Yay! Thanks for reporting back Debbie! Good way to use what you have!