These buckwheat pancakes are made with 100% buckwheat flour for nutty flavor and tender, fluffy texture. They make for a great gluten-free breakfast!
Heather's recipe summary
Flavor/texture: Classic breakfast pancakes are made with dark buckwheat flour that adds an earthy, nutty flavor and tender texture.
What is buckwheat? Buckwheat is a grain-like seed that's ground to make flour. It's not a 'wheat' at all, despite the name, and does not contain gluten.
Yield: 6 pancakes
Similar to: Classic Pancakes and Applesauce Pancakes
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Ingredients and substitutions
- Buckwheat flour - This recipe works with dark or light buckwheat flour. While it does add a grainier texture to the finished pancakes, I prefer dark buckwheat flour (shown above) for the added fiber, protein, and minerals. If you'd like a texture closer to a classic pancake, try light buckwheat flour. It has a paler color, closer to all-purpose flour, with a milder flavor and more subtle texture.
- Milk - Whole milk adds the best moisture and texture, but a lower fat milk can work in a pinch.
- Optional toppings - Serve your pancakes with a pat of butter and maple syrup, a dusting of confectioner's sugar, fruit compote, or fresh fruit.
How to make buckwheat pancakes
- Whisk dry ingredients to remove clumps, then mix in wet ingredients. Allow batter to set for 5 minutes.
- Warm up a nonstick skillet over medium-low heat and portion batter into the pan.
- Cook until the edges look set and you see bubbles popping through the batter all over.
- Flip and cook on the second side.
Tips and tricks
Use a nonstick skillet - I don't often use nonstick cookware, but pancakes are one of the exceptions. Your pancakes flip effortlessly with zero sticking.
Keep the heat to medium-low - This ensures your pancakes have time to cook through in the center without burning on the outside.
How to tell when pancakes are ready to flip - Wait to flip until the edges look 'set' (no longer shiny) and you see bubbles all over.
How to tell when pancakes are done - Once flipped, allow the second side to cook until your pancake is golden brown on both sides. Gently press the center of the pancake. If it pops right back, it's done. If an indent is left, it needs more time.
Frequently asked questions
No, buckwheat is completely gluten-free and makes a great gluten-free pancake.
Yes, this recipe can be made ahead and stored in the refrigerator for 2-3 days or in the freezer for 2 months or more.
This happens if your heat is too high. This causes the outsides to brown before the middle has a chance to cook through. Return your pancakes to the skillet and reduce the heat to medium-low to slowly cook the middle without burning the outsides.
I tested this method (mixing the buckwheat and milk and storing overnight in the refrigerator) and did not find a noticeable difference in the finished pancakes.
Recommended
📖 Recipe
Buckwheat Pancakes
Ingredients
- 1 ¼ cups (150 g) dark buckwheat flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 cup (227 g) whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, add buckwheat flour, sugar, baking powder, and salt. Whisk to remove clumps.
- Add egg, milk, melted butter, and vanilla to the dry ingredients. Stir until JUST combined. There will be a few lumps in the batter - this is normal. Let the finished batter sit for 5 minutes.
- If your batter looks thick, add an extra 1-2 tablespoons of milk. If your batter looks thin, add an extra 1-2 tablespoons of buckwheat flour. Buckwheat flour texture can vary brand to brand.
- Heat up a non-stick skillet or griddle over medium-low heat.
- Melt a small pat of butter into the pan (and repeat before each pancake). As needed, wipe out the pan to prevent leftover butter from burning around the edges.
- Measure about ⅓ cup of batter into your skillet and allow pancakes to cook until browned on the bottom, you see bubbles bursting through in the center, and the edges look set. Be patient - this can take up to two minutes per side, depending on the heat of your skillet and thickness of your pancakes.
- Flip and cook the second side until lightly browned and pancake is cooked through in the center. Repeat with remaining batter.
- Serve pancakes with your favorite maple syrup, fresh fruit, or a dusting of confectioner's sugar.
Equipment Recommendations
Notes
- Dark vs light buckwheat flour: This recipe works with both types of buckwheat flour. When using light buckwheat flour, I found it necessary to add an extra 2 tablespoons of flour to get the right consistency.
- Pancakes not cooked through/burned on the outside? Your heat is set too high. Thick pancakes are best cooked over medium-low heat to allow enough time for the inside to cook through without burning the outside. Higher heat will cause the outside to brown before the center has had a chance to cook through.
- Optional additions: Add a handful of chocolate chips, blueberries, or chopped pecans to your pancakes before flipping for a fun twist.
- Storage: Leftover pancakes will keep for 2-3 days in the refrigerator or in the freezer for up to 2 months.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!