Buckwheat Flour Pancakes
Light and fluffy pancakes made with nutty buckwheat flour, with a slightly earthy flavor that pairs beautifully with fresh fruit and maple syrup. A gluten-free breakfast favorite that comes together in just 20 minutes with simple pantry staples.
For 4 servings
- mix · ~1 min
Mix the dry ingredients.
1.In a large mixing bowl, whisk together buckwheat flour, all-purpose flour, sugar, baking powder, and salt.2.Whisk until evenly combined and no lumps remain. - mix · ~1 min
Combine the wet ingredients.
1.In a separate bowl, whisk the egg until lightly beaten.2.Add milk, melted butter, and vanilla extract. Whisk until smooth. - mix · ~1 min
Make the pancake batter.
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk until just combined — a few small lumps are okay. Do not overmix, or the pancakes will be tough.
TIPLet the batter rest for 5 minutes while the griddle heats. This hydrates the buckwheat flour fully and makes fluffier pancakes. - other · ~3 min
Preheat the griddle.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter. The surface is ready when a few drops of water sizzle on contact.
- fry · ~5 min
Cook the pancakes.
1.Pour about ¼ cup batter per pancake onto the hot griddle.2.Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.3.Flip carefully with a spatula and cook the other side until golden brown, another 1-2 minutes.TIPResist the urge to press down on the pancakes with the spatula — it deflates them. - other · ~7 min
Keep warm and repeat.
Transfer cooked pancakes to a plate and cover loosely with foil. Regrease the griddle lightly between batches. Repeat with the remaining batter.
- serve
Serve the pancakes warm.
Stack the pancakes on plates and serve immediately with maple syrup, fresh berries, or a pat of butter.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the batter rest for 5-10 minutes before cooking to allow the buckwheat flour to fully hydrate and prevent grittiness.
- 2Use a light hand when mixing; overworking the batter activates gluten in the all-purpose flour, making pancakes dense and rubbery.
- 3Cook pancakes over medium heat, not high, so the inside cooks through without burning the buckwheat's nutty exterior.
- 4Flip only when bubbles appear on the surface and the edges look dry; flipping too early leads to unevenly cooked pancakes.
- 5Keep cooked pancakes in a single layer on a baking sheet in a 200°F oven to stay warm without steaming and becoming soggy.
- 6For a tangier, fluffier result, substitute buttermilk for half the milk; the acidity reacts with baking powder for extra lift.
Adapt it for your goals.
Gluten-free
Replace the all-purpose flour with an equal amount of gluten-free all-purpose blend (containing xanthan gum). This makes the pancakes fully gluten-free, ideal for celiacs or gluten-sensitive eaters.
banana oatBanana-oat
Add 1 mashed ripe banana and substitute ¼ cup milk with ¼ cup rolled oats (blended with the milk). This adds natural sweetness and a heartier, more filling texture.
veganVegan
Swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water), use plant-based milk, and replace butter with coconut oil. Perfect for a plant-based diet without sacrificing fluffiness.
savorySavory
Omit the sugar and vanilla, and add ½ tsp black pepper, ¼ cup chopped chives, and ¼ cup shredded cheddar cheese. Serve with sour cream and smoked salmon for a savory brunch twist.
Why this is on our healthy list.
Rich in Fiber
Buckwheat flour provides about 4.5 grams of fiber per cup, supporting digestion and helping to keep you full longer.
Good Source of Magnesium
Buckwheat is naturally rich in magnesium, a mineral important for muscle function and maintaining healthy blood pressure.
Gluten-Free Grain Option
Buckwheat is naturally gluten-free, making these pancakes a suitable choice for those with gluten intolerance when paired with a gluten-free flour blend.
Lower Glycemic Impact
Buckwheat has a lower glycemic index than regular wheat flour, which may help stabilize blood sugar levels when eaten as part of a balanced meal.
Frequently asked questions
Overmixing the batter develops gluten in the all-purpose flour, making pancakes tough. Mix only until combined, lumps are okay, and rest the batter 5 minutes.
