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.
Why should I use buckwheat?
Buckwheat flour comes from ground groats and is a whole-grain, gluten-free flour with a distinctively earthy taste. It has four more times the fibre of whole-wheat flour and is generally considered more nutritious. It’s used in a lot of baking, especially gluten, and Japanese soba noodles.
- Quick Glance
- 45 M
- 45 M
- Makes 10 to 12 pancakes
Preheat the oven to 150°F (70°C) or adjust it to the the warm setting.
Whisk together the buckwheat and whole-wheat flours, baking powder, baking soda, cinnamon, and salt in a bowl.
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.
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.
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.
Recipe Testers' Reviews
Yes to these buckwheat pancakes on a leisurely Sunday morning! I found these to be surprisingly light in texture, maybe not as light as your standard buttermilk pancake, but light for a whole-grain, healthier pancake. I also really enjoyed the earthiness that the buckwheat flour contributed. I'll confess that I did sneak a few blueberries into the batter, as pancakes without blueberries are like pancakes without maple syrup to me!
These took me about 45 minutes from start to finish, but that’s because I make my pancakes 2 at a time for more perfect results. I found the batter to be rather thick. I measured 1/3 cup roughly, and it took 2 minutes per side to cook them over medium-low heat.
The first batch was slightly wet in the center, so for the next batch, I gently pressed down the middle of the pancakes after flipping them for more even cooking, and they came out just fine.
This recipe was a surprise. I thought buckwheat pancakes would be dense, but they actually cooked up fairly light and fluffy considering the weighty ingredients. This recipe works, although I think it needs something like maple syrup for serving.
The batter is very thick. I used a 1/3 cup measure to spoon out the batter and had to spread it a bit. The recipe uses such healthful flours and if someone wants to explore other flours, this is a good recipe to use. I'd likely make this recipe again but maybe add some toasted nuts or perhaps serve the pancakes with something other than maple syrup, such as jam.