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Buckwheat Pancakes Recipe (Hearty, Naturally Nutty, and Comforting Without Being Heavy)
Isla Marie

Buckwheat Pancakes Recipe

Hearty, naturally nutty pancakes with a tender interior and lightly crisp edges. Balanced in flavor and satisfying without being heavy, these pancakes work well with both sweet and savory toppings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: American
Calories: 230
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 cup buckwheat flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup milk dairy or unsweetened non-dairy
  • 2 large eggs
  • 2 tablespoons unsalted butter melted (or neutral oil)
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Nonstick skillet or griddle
  • Spatula

Method
 

Step 1. Mix the Dry Ingredients
  1. In a bowl, whisk together buckwheat flour, baking powder, salt, and sugar.
Step 2. Mix the Wet Ingredients
  1. In a separate bowl, whisk milk, eggs, melted butter, and vanilla until smooth.
Step 3. Make the Batter
  1. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Let the batter rest for 5 minutes.
Step 4. Heat the Pan
  1. Heat a lightly greased skillet or griddle over medium heat until warm.
Step 5. Cook the Pancakes
  1. Pour batter onto the pan. Cook until bubbles form on the surface and edges look set, then flip and cook until golden.
Step 6. Serve
  1. Remove from the pan and serve warm. Repeat with remaining batter.

Video

Notes

  • Do not overmix the batter; buckwheat pancakes should be gently combined.
  • Letting the batter rest improves texture.
  • Cook over medium heat to prevent burning.
  • Use fresh buckwheat flour to avoid bitterness.