These buckwheat pancakes cook up fluffy as can be, contrary to most whole-grain pancakes. And if the healthy angle doesn’t compel you, the spectacularly nutty taste will. The only special ingredient is buckwheat flour—everything else you probably already have in your pantry.
Fluffy buckwheat pancakes. It’s almost an oxymoron given how dense most whole grain pancakes can be. Yet these buckwheat pancakes aren’t at all dense or rubbery or frisbee-like. Quite the contrary. They’re light and fluffy and nutty and, yes, uber healthy. And no complaints here that they take mere minutes to make. This recipe has been updated. Originally published January 2, 2016. –Renee Schettler Rossi
Buckwheat Pancakes Recipe
- Quick Glance
- 45 M
- 45 M
- Makes 10 to 12 pancakes
- 1 cup (4 3/4 ounces or 135 grams) buckwheat flour
- 1 cup (4 3/4 ounces or 135 grams) whole-wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 tablespoons (2 ounces) unsalted butter, melted, plus more for serving
- 1 tablespoon pure maple syrup, plus more for serving
- 2 large eggs
- 2 1/4 cups buttermilk (either low-fat or full-fat)
- Mild vegetable or olive oil, for the skillet
- 1. Preheat the oven to 150°F (70°C) or adjust it to the the warm setting.
- 2. Whisk together the buckwheat and whole-wheat flours, baking powder, baking soda, cinnamon and salt in a bowl.
- 3. In a large bowl, whisk together the melted butter, maple syrup, and eggs, then add the buttermilk. Dump the dry ingredients into wet ingredients and beat until just combined. Do not overmix. The batter will be thick.
- 4. Heat a griddle or large cast-iron skillet over medium heat. Lightly slick the surface of the griddle or skillet with butter or oil. Spoon the batter onto the hot surface in puddles of about 1/3 cup. Cook for 1 1/2 to 2 minutes, then flip the pancakes and cook until golden brown, 1 to 2 minutes more. If necessary, reduce the temperature to medium-low to prevent over-browning.
- 5. Using a spatula, slide the pancakes from the griddle or skillet to a baking sheet lined with a clean towel. Cover the pancakes with another clean towel or aluminum foil and place in the oven to keep warm. Repeat with the remaining batter, slicking the cooking surface with a little more butter or oil as needed. Serve the pancakes hot with butter and maple syrup.
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Buckwheat Pancakes Recipe © 2015 Aimée Wimbush-Bourque. Photo © 2015 Tim and Angela Chin. All rights reserved.
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