Fluffy Buckwheat Pancakes (2024)

Our family loves these easy buckwheat pancakes!Thanks to buckwheat flour, these delicious pancakes are fluffy, light, and tender, with a delicate, nutty taste. You’ll love them.

Our family loves these homemade buckwheat pancakes! They’ve recently turned into a weekend tradition. I love serving them with berries, sliced banana, and maple syrup. My son loves these with apple butter and whipped cream.

This buckwheat pancake recipe is easily made gluten-free or vegan. See my tips below.

Key Ingredients

• Buckwheat flour:Buckwheat is a plant that produces grain-like seeds. These seeds are ground into a gluten-free flour with a rich, nutty flavor and dark color. I use Bob’s Red Mill buckwheat flour in the video.
• Flour (optional):Buckwheat is delicious but can be a bit heavy, so I love blending it with all-purpose flour or, for gluten-free pancakes, a gluten-free all-purpose flour blend.
• Milk and lemon juice:For tasty, fluffy pancakes, I make my DIY buttermilk mixture with milk and lemon juice (you can use non-dairy milk). You can also substitute with real buttermilk, which is delightful.
• Butter, sugar, and vanilla:These add delicious flavor to our pancakes. You can use plant-based butter if you are making vegan pancakes.
• Egg:One egg adds flavor and structure, so I love adding it. Replace it with a flax egg for vegan pancakes.
• Baking soda:Reacts with the milk and lemon juice to help our pancakes rise. It makes them so fluffy!

How to Make Buckwheat Pancakes

Making buckwheat pancakes is just as simple as making regular pancakes. The flour blend recommended in our recipe makes fluffy and moist pancakes with a delicate, nutty flavor. In this recipe, I like combining buckwheat flour and all-purpose flour (for gluten-free pancakes, use your favorite all-purpose gluten-free flour blend). I do the same when making whole wheat pancakes (In that recipe, I combine whole wheat flour and regular flour to keep the pancakes super fluffy).

To make buckwheat pancakes, you’ll mix the buckwheat flour, all-purpose flour, sugar, baking soda, and salt in a bowl. Then, whisk the milk, lemon juice, egg, and vanilla into another. Combine the two mixtures, and you have your buckwheat pancake batter!

As the pancake batter sits, the buckwheat flour absorbs the moisture in the batter, so you might notice that it gets a bit thicker than you’d like to pour into your skillet. If this happens to you, add a tablespoon (or more) ofmilk to thin it out again.

I cook pancakes in melted butter and love the extra flavor and crispy edges you get. You can use a quality nonstick skillet without butter, and your pancakes will still flip nicely. Consider a quick brush of olive oil.

Storing Buckwheat Pancakes

Buckwheat pancakes last in an airtight container in the fridge for up to a week. You can also freeze them. Line them up on a baking sheet for about 30 minutes. Then, put them in a freezer bag with parchment paper between each pancake to prevent sticking. They’ll keep for up to 2 months.

To reheat buckwheat pancakes, place them on a microwave-safe plate and cook for 20 seconds per pancake (add more time for multiple pancakes). Alternatively, wrap them in foil and bake them in the oven at 350°F for about 10 minutes.

More Ways to Use Buckwheat Flour

Buckwheat flour is versatile. You can often substitute it for all-purpose or whole-wheat flour in your favorite recipes. I’ve found the best success when replacing a portion of the flour called for in recipes with buckwheat flour (like I do in this buckwheat pancake recipe).

Buckwheat flour adds a delicatenuttyflavor to muffins. Substitute 25% of the all-purpose flour called for in this blueberry muffin recipe or strawberry muffin recipe.

I love it with bananas and have successfully replaced up to 50% of the flour in ourbanana bread recipewith buckwheat flour. The bread will be moist, and the nuttiness from the buckwheat complements the banana nicely. I think it would be amazing in these banana muffins with chocolate chips.

Or, make more pancakes! Try substituting buckwheat flour for some of the all-purpose flour inour blueberry pancakesorthese pumpkinpancakes.

Fluffy Buckwheat Pancakes

These buckwheat pancakes are light and fluffy and made entirely from scratch. They’re not too sweet and are scented with vanilla, making them extra delicious. I highly recommend our blend of buckwheat flour and all-purpose flour (or GF all-purpose flour). The blend will make fluffier, more tender pancakes.

Makes 10 pancakes

Nutrition Per Serving Serving Size 1 pancake / Calories 135 / Total Fat 6.5g / Saturated Fat 3.7g / Cholesterol 33.9mg / Sodium 233mg / Total Carbohydrate 16g / Dietary Fiber 1.4g / Total Sugars 3.2g / Protein 3.8g

AUTHOR: Adam and Joanne Gallagher