These healthy buckwheat pancakes cook up light and fluffy, especially compared to most whole-grain pancakes. And the only special ingredient is buckwheat flour—everything else you probably already have in your pantry.
Unlike many buckwheat pancakes that are dense and rubbery and uber healthy tasting, these buckwheat pancakes are light and fluffy and nutty. They take only minutes to make and kids love them when they’re drizzled with maple syrup.–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 and place them in the oven to keep warm while you 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 pure 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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