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. Originally published January 2, 2016. –Renee Schettler Rossi
Buckwheat Pancakes
Ingredients
- 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
Directions
- 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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Absolutely love buckwheat! Cream of buckwheat especially. Cannot stand whole wheat flour but anyway. I like Anna Scotts idea of adding some orange liqueur to mix. Someday I will find a man and I will make him these pancakes lol. I might add bananas and pretend its the weekend. :-)
I like the idea of you pretending it’s the weekend and making these pancakes for yourself whenever you darn well please, Christina! And the addition of bananas sounds awesome.
You must listen to the song Renee! https://youtu.be/OkyrIRyrRdY
Christina, how is it that I have never heard this song until now?! Love it! Thank you!
I’ve made these pancakes a few times now and they are fantastic. We love them. I just wanted to know if anyone has made them with just the buckwheat flour and how they worked out? If not I will have to try myself and let you know. ;-) Thanks for the great recipe.
Tresna, you’re very welcome! Lovely to hear that you like the recipe as much as we do! We have not made these pancakes with only buckwheat flour. I’m a little hesitant to say it’ll work because buckwheat flour doesn’t contain gluten and the pancakes may need just a little gluten to provide some structure. Lacking that, the pancakes may be quite a lot denser than you’ve experienced. But if you’re in the spirit to experiment, by all means, let us know how it goes!