Buckwheat Flour Pancakes
These fluffy, nutty-tasting buckwheat flour pancakes are naturally gluten-free and boast a higher protein content than traditional pancakes, making for a wholesome and satisfying breakfast.
For 3 servings
In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, granulated sugar, and salt until well combined.
In a separate medium bowl, whisk together the egg, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. A few lumps are normal; do not overmix, as this can lead to tough pancakes.
Let the batter rest at room temperature for 5-10 minutes. This allows the buckwheat flour to fully hydrate and the leavening agents to begin working, resulting in fluffier pancakes.
Heat a non-stick griddle or large frying pan over medium-low heat. Lightly grease the surface with butter or oil.
Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes, or until small bubbles appear on the surface and the edges look set and slightly dry.
Carefully flip the pancakes using a spatula and cook for another 1-2 minutes, or until golden brown and cooked through.
Transfer cooked pancakes to a plate. Serve immediately with your favorite toppings such as maple syrup, fresh berries, sliced bananas, or a dollop of yogurt.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overmix the batter: Overmixing can develop any residual gluten (even in GF flours) and lead to dense, chewy pancakes. A few lumps are perfectly fine.
- 2Resting the batter is key: This step is crucial for gluten-free flours, allowing them to fully absorb the liquid and ensuring a tender, fluffy texture.
- 3Maintain consistent griddle temperature: Cook pancakes over medium-low heat to ensure they cook through evenly without burning the outside. If they brown too quickly, reduce the heat.
- 4Keep pancakes warm: As you cook batches, stack finished pancakes on a plate and cover them loosely with foil, or place them in a warm oven (around 200°F/95°C) until ready to serve.
Adapt it for your goals.
Fruit Pancakes
Fold in 1/2 cup of fresh blueberries, sliced bananas, or finely chopped apples into the batter before cooking for a fruity twist.
Savory Buckwheat PancakesSavory Buckwheat Pancakes
Omit the granulated sugar, add an extra pinch of salt, and fold in chopped chives, grated cheddar cheese, or finely diced cooked bacon. Serve with a fried egg or sour cream.
Chocolate Chip PancakesChocolate Chip Pancakes
Stir in 1/2 cup of your favorite chocolate chips (dairy-free if preferred) into the batter for a sweet treat.
Why this is on our healthy list.
High in Fiber
Buckwheat is an excellent source of dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.
Rich in Nutrients
It provides essential minerals such as manganese, copper, magnesium, iron, and phosphorus, along with B vitamins, contributing to overall health.
Naturally Gluten-Free
As a pseudocereal, buckwheat is naturally free of gluten, making these pancakes a safe and delicious option for individuals with celiac disease or gluten sensitivity.
Frequently asked questions
While the batter is best used after a short rest and cooked fresh, you can refrigerate it for up to 24 hours. You may need to add a splash more milk if it thickens too much.
