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A stack of golden-brown buckwheat pancakes on a white plate, drizzled with maple syrup, served with a side of yogurt and fresh blueberries. A small bowl of syrup and another plate of pancakes are in the background.
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Buckwheat Pancakes

Buckwheat pancakes have quickly become one of my favorite breakfasts. I love the nutty, earthy flavor they bring, which adds something special to my morning routine. The texture is hearty but still light, making them the perfect balance between filling and satisfying. Whether I’m topping them with fresh fruit, a drizzle of maple syrup, or a sprinkle of nuts, they always hit the spot.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: buckwheat pancakes
Servings: 8 pancakes
Author: Sabine Venier

Ingredients

  • 1 cup buckwheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg Sub for flax egg or Bob's Red Mill egg replacer
  • 1 1/4 cups buttermilk or dairy-free buttermilk
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon sugar Swap for 1 tablespoon of honey or maple syrup for a natural sweetener.
  • 1/2 teaspoon vanilla extract

Instructions

  • Whisk together buckwheat flour, baking powder, baking soda, and salt in a bowl.
  • Whisk the egg, buttermilk, melted butter, sugar, and vanilla extract in a separate bowl.
  • Pour the wet ingredients into the dry ingredients and stir until smooth. Let the batter rest for 5 minutes.
  • Preheat a non-stick skillet over medium heat and lightly grease with butter or oil.
  • Pour 1/4 cup of batter onto the pan for each pancake. Cook for 2–3 minutes until bubbles form, then flip and cook for another 1–2 minutes until golden brown.
  • Serve warm with maple syrup, butter, fruits, or yogurt.

Notes

  • Create your own buttermilk by mixing 1 ¼ cups of milk (or dairy-free alternative) with 1 tablespoon of white vinegar. Let it rest for 5–10 minutes before using.
  • Buckwheat flour has a distinct, earthy flavor. For a milder taste, opt for light buckwheat flour or mix it with another gluten-free flour, such as oat flour, in a 50/50 ratio.
  • Buckwheat flour absorbs liquid quickly. If the batter thickens too much, gradually add more buttermilk, 1 tablespoon at a time, until it reaches a smooth, pourable consistency.
  • Customize your pancakes with mix-ins like blueberries, chocolate chips, chopped nuts, or a dash of cinnamon for added flavor.

Nutrition

Serving: 1pancake | Calories: 114kcal | Carbohydrates: 14g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 244mg | Potassium: 147mg | Fiber: 2g | Sugar: 4g | Vitamin A: 183IU | Calcium: 83mg | Iron: 1mg