Buckwheat Flour Pancakes
This page contains affiliate links. For more information please read my Disclosure Policy.
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 have a unique flavor you can’t get with traditional pancakes. They pair perfectly with some syrup and bacon.
Sharon, I’m so glad you enjoyed them, the unique nutty flavor is a favorite for my family. Your right, they’re great with syrup and bacon too!
I am the same like you and love experimenting with whole grains. We us buckwheat in or Indian cuisine and I am familiar with the flavor. This is the first time though that I used it in a pancake and we loved it. It gave a more rustic feel and flavor. A great way to use some healthier options.
Sandhya, I too enjoy using buckwheat flour in dishes, it definitely adds a deeper flavor profile. I’m so glad you liked it in the pancakes as well!
I think you would also like these: Whole Wheat Waffles (Freezer Recipe).
Buckwheat pancakes are favourite in my family, turned out so well. Fluffy, nutty and delicious! Thanks for your recipe.
Hayley, thanks so much. I am thrilled the pancakes turned out great and that you all enjoyed the nutty flavor!
It’s been ages since I had buckwheat pancakes and your recipe was perfect! Everyone love them.
Dennis I am so glad my recipe made it to your kitchen to revive the buckwheat pancake breakfast for your family. Thank you!
What an amazing and delicious recipe! I was looking to switch up to a different flavor profile and these were incredible! That nutty flavor was on point!
Lori, thanks so much. I love that you enjoyed them and hope they will be a regular rotation to your pancake flavors!