Buckwheat Pancakes

Buckwheat Pancakes. Photo © Gentl and Hyers / Getty Images
  • 10 mins
  • Prep: 5 mins,
  • Cook: 5 mins
  • Yield: 8 pancakes (4 servings)
Ratings (7)

I'll be honest, my family isn't anywhere near as into buckwheat pancakes as I am. This simple fact makes them all the bigger treat for me, of course. This hearty, healthful breakfast has become something of a forbidden fruit for me (I mean, why make pancakes if no one else is going to eat them?). I salivate at the very thought....

Buttermilk adds a bit of tang and a tender texture to these fluffy hotcakes. Out of buttermilk? See how to make buttermilk or use part milk and part yogurt, sour cream, or other cultured dairy product.

Note: This recipe is easy to halve or double as your breakfast needs demand. Also, for a gluten-free version, simply use all buckwheat flour. the pancakes will also be a bit more delicate.

What You'll Need

  • 3/4 cup buckwheat flour
  • 1/4 cup all-purpose flour (whole wheat pastry flour can be substituted)
  • 1 tablespoon sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (fine sea salt)
  • 1 cup buttermilk
  • 2 eggs
  • 2 tablespoons butter (melted, or vegetable oil)
  • 1 teaspoon oil (or spray oil for cooking)

How to Make It

  1. Heat a griddle or large frying pan over medium high heat.* Meanwhile, combine the flours, sugar, baking soda, and salt in a medium bowl; then whisk the buttermilk and the eggs together; add the liquid mixture to the buckwheat flour mixture and stir to combine. Stir in the melted butter or oil. You will have a quite thick batter.
  2. Spray oil on the hot griddle and spoon or pour the batter into even cakes – about 8 – and let the pancakes cook until bubbles form on the surface of the cakes, about 2 minutes. Flip the pancakes over and cook them on the other side until they're golden brown on both sides, about another 2 minutes.

    Serve the buckwheat pancakes hot, with plenty of butter, maple syrup, honey, or jam as you like. Fresh fruit is also a great option, since it adds some tang and zip to the earthy flavor of the buckwheat. A spritz of lemon is also nice - unless you've used maple syrup, that's less than an ideal combination, to my mind.

    *If you've cooked bacon or sausage, keep the pan, with the fat in it, warm while you make the pancake batter and then cook the pancakes in the pan for the crispiest, most flavorful buckwheat pancakes ever!