Buckwheat Flour Pancakes
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Quick and easy buckwheat flour pancakes are made with a blend of all purpose and buckwheat to create delicious nutty and fluffy pancakes. Whip them up in just 30 minutes and serve with maple syrup or a quick fruit sauce!
So here’s the deal, I get really excited when I walk down the aisles and see all the unusual baking ingredients. For a while now, it’s been a habit of picking one at a time to play with, and (most of the time) it’s yielded some fun eating.
This easy recipe for buckwheat flour pancakes became an immediate favorite of my husbands, so I wanted to share it with you. It is NOT gluten-free. Instead, I blend all-purpose and buckwheat flours to yield a nutty, mildly sweet pancake with a delightfully complex flavor. But don’t worry, if you are in the GF club, you can easily sub a gluten-free flour blend for all-purpose with no issues.
Recipe Features:
- 30 Minutes – Breakfast with kids means I don’t often have 2 hours to spare. A from scratch 30 minute pancake recipe works for us, and will for you!
- Beautiful and Flavorful – The speckled color and sweet nuttiness to the pancakes makes them a little bit gourmet!
- Easy to Find Ingredients – Believe it or not, even buckwheat flour is pretty stinkin’ easy to find. Head to your local supermarket for everything you’ll need.
Ingredients
This is a version of a classic shortcake recipe made with buckwheat flour. There’s nothing fancy about anything, except that bag of gorgeous blue flour you’ll need.
- All Purpose Flour – Swap in a gluten free baking blend of flour if you need to.
- Buckwheat flour – Commonly used in blini’s and soba noodles…and now pancakes! This flour is made from a hardy grain, and is gluten free naturally.
- Sugar – I used white granulated sugar. Cane sugar, turbinado, coconut, or brown all work.
- Baking powder
- Salt
- Butter – I recommend unsalted, otherwise skip the salt.
- Milk – I used whole milk, but oat and soy milk work well instead.
- Eggs
- Vanilla Extract – Make homemade vanilla extract and save yourself tons of money!
Step by Step Instructions
I’ll admit, flipping pancakes is not my favorite thing. I’m more a sheet pan pancake or homemade wheat waffle gal. But my husband loves pancakes, and since these buckwheat flour pancakes are so easy to put together, I don’t mind! I can even cook bacon and eggs while I’m doing it!
Step 1 – Measure and Mix Ingredients
Combine all your dry ingredients in a large bowl. That’s both flours, sugar, salt, and baking powder. As ALWAYS I encourage you to get a kitchen scale whenever you’re making a recipe that requires accurate measurement.
In a separate bowl, melt your butter. Measure your milk, then add the eggs and vanilla too it and whisk until combined.
Pour your melted butter into the flour then add in the milk mixture. Stir but DO NOT overmix them. I find about 20 to 25 spins around the bowl leaves me with an incorporated batter with no dry spots. You’re looking for the flours to be moist, but a few lumps are okay!
Step 2 – Heat the Pan and Cook
Get a nice nonstick frying pan or griddle over medium heat. If you’re using a nonstick pan, skip the butter. If you cook in stainless steel or cast iron like I do, grease it up with a light layer of butter or oil.
Scoop batter into the pan. The amount depends on the size you’re after. Use a tablespoon or two for silver dollar sized pancakes, or 1/4 cup for standard sized buckwheat flour pancakes.
Cook for 2 to 2 1/2 minutes per side. Flip when bubbles appear on the first side, and cook until golden brown. Keep pancakes warm in 200°F oven. Spread them out to prevent steaming.
Serve them warm with a drizzle of maple syrup, a nice blueberry compote, or homemade strawberry syrup. Enjoy an oat milk honey latte or a rich maple latte or even just a warm cup of coffee made with homemade coffee creamer to cap off a lovely, gourmet-esque breakfast without taking your slippers off.
FAQs
Using 100% buckwheat flour in pancakes results in something gritty and dense. Use all-purpose or a gluten free flour blend to lighten up the heavier buckwheat flour. I recommend Bob’s red mill 1 to 1 baking flour for a gluten free option.
Yes. You can make buckwheat flour pancakes dairy free by swapping the milk and butter for vegan options. Oat or soy milk and Miyoko’s baking blend butter are my best recommendations.
The high oil content in buckwheat flour can cause it to go rancid faster, especially in warm kitchens. If you don’t use it often, keep it in the fridge or freezer to extend the shelf life and flavor.
Don’t forget to check out these other breakfast recipes!
- Cream Cheese Cinnamon Rolls
- Cinnamon Oatmeal Muffins
- Blackberry Coffee Cake
- Cinnamon Granola
- Cinnamon Roll Oatmeal
Buckwheat Flour Pancakes
Ingredients
- 180 grams All-Purpose Flour about 1 1/4 cup
- 45 grams buckwheat flour 1/4 cup + 2 Tbs
- 68 oz sugar heaping 1/3 cup
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 oz butter, unsalted 4 Tablespoons or 1/2 stick
- 237 milliliters milk 1 cup/8ounces
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Combine both flours, sat, baking powder, and sugar in a large bowl.
- Place a large non-stick skillet over medium heat to warm up while you melt your butter. Set butter aside to cool slightly.
- Combine milk, eggs, and vanilla in a bowl and beat until thoroughly combined.
- Add butter to dry ingredients followed by the milk mixture and fold until just combined. Do not overmix, small lumps are fine as long as there are no big spots of dry flour.
- Spoon 1/4 cup scoops into the hot pan, leaving space for spreading, and cook until you see bubbles rise and pop all over the top. About 2 minutes.
- Flip and cook other side an addition 2 minutes. Repeat until batter is gone, Should yield about 15 pancakes depending on the size.
Notes
Nutrition
Nutrition information and cooking times are provided as a best estimate. Values may vary based upon ingredients and equipment.
These Buckwheat Pancakes came out perfect. The children loved them, and I will be making them again this coming weekend.
I’m thrilled your kiddos loved them and you will be making them again. I love when one of my favorite recipes is a hit with others.
I made these for breakfast over the weekend and they were such a hit! It had a wonderful nutty flavor from the buckwheat flour. So good!
I’m happy to hear these were a hit for breakfast, they are a favorite of my kiddos and he loves my Pomegranate Syrup drizzled over the top.
We adore pancakes on the weekends and this recipe is fantastic. The little bit of buckwheat flour added such a nutty flavor we loved. This is my families new favorite pancake.
I am so glad your family loved my recipe. I really do enjoy hearing how much people enjoy the food I share and make for my family. I think you would like my Whole Wheat Waffles (Freezer Recipe) as well.
Such a yummy weekend treat and a great way to use up a partial bag of buckwheat flour I had on hand! I made a caramel syrup to go on top and they were delicious!
I am glad these pancakes turned out so well for you and the caramel syrup sounds like a great topping!
I had so much buckwheat flour and when I came up with this recipe, I instantly knew what I wanted to weekend brunch. Not only but my kids even loved these pancakes. It was absolutely delicious.
Thanks for sharing how it went! I’m glad you and the kids enjoyed them and you found a good way to use up that flour!
Love these pancakes. I drowned them in thick cream and balsamic strawberries and they were divine. Thanks for a great recipe.
Ooh that does sound like a tasty topping! Glad you enjoyed them!
I love homemade pancakes! These look so fluffy and delicious – perfect for the weekend!
Absolutely! They’re a weekend treat in our house 🙂
I’d never have thought to make pancakes with buckwheat before! Genius!
It’s a tasty way to do it! Thanks Cliona!
What a great recipe! I haven’t had buckwheat pancakes in so long, I will have to try these soon.
I hope you enjoy them Denise 🙂
These are delicious! I love buckwheat.
Glad you enjoyed them!
I had no idea that buckwheat isn’t wheat but part of the same family as rhubarb. These look delicious and I am definitely going to try them.
I hope you enjoy them Andrea!
These pancakes look mouthwatering! Great tip on how to keep them warm while you continue cooking! I never like it when my pancakes stick together! Delilsh!
Right? Soggy pancakes are the worst! Glad I could help 🙂