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Try my buckwheat pancakes to bring variety to your breakfast repertoire! Delicious, nutritious and naturally gluten-free, these pancakes will start your day off right.
For classic pancakes, take a look at this recipe.
I’ve been meaning to share my favourite buckwheat pancake recipe for a long time but seeing that I have a long list of recipes to share, it had to wait.
Thankfully I finally got around to it, and I hope you will love them as much as my family does. Because if you do, you will get to enjoy something that tastes good and has incredible nutritional benefits.
Recipe Ingredients
My buckwheat pancakes are made entirely out of buckwheat flour, no wheat flour added, which makes them naturally gluten free.
Of course, that is not the only reason they are good for you. Buckwheat flour is a unique source of protein, carbohydrates, vitamins and minerals. It is in fact not a grain but a fruit related to wild rhubarb, which makes this recipe suitable for grain free diets.
I have written about buckwheat quite a bit on my blog already as I am a big fan where I share more about this wonderful fruit. This post How Do I Eat Buckwheat goes more in depth about its health benefits.
The Taste
You might be thinking health benefits aside, the taste of buckwheat flour is not to everyone’s taste. And I can agree with that.The flour gives the pancakes quite a pronounced nutty taste. It also makes them dark in colour. This might turn some people off.
The good new is that buckwheat taste is acquired, and the more you are exposed to it, the more you love it!
However, if you struggle to adjust at first, look for light buckwheat flour. It is lighter in colour and flavour.
Recipe Tips and Notes
- Use light buckwheat flour, which is made by grinding the buckwheat groats without the husk. As you can guess, the husk is responsible for that distinct buckwheat taste.
- Use vanilla and lemon zest in your pancake recipe to brighten and lift the heavy buckwheat taste.
- Use fresh fruit and chocolate shavings as toppings to balance out the pronounced taste of the buckwheat flour. You will need a very small amount of heart healthy dark chocolate to turn these healthy pancakes to seem very indulgent. As a bonus you will discover that dark chocolate and buckwheat flour are a match made in heaven.
Storage and Leftovers
If you are lucky enough to have any leftovers, these pancakes can be stored in the fridge for up to 2 or 3 days. Reheat by microwaving or toasting them in a toaster and serve with the usual toppings.
You can also freeze these pancakes for up to 2 months. Layer the cooled pancakes between the sheets of waxed paper in a This is an affiliate link.sealable container and freeze until needed.
Favourite pancake recipes
Buckwheat Pancakes
Equipment
- This is an affiliate link.Mixing bowl
- This is an affiliate link.Non-stick frying pan
Ingredients
- 2 eggs
- 2 cups/500ml milk
- 2 tsp This is an affiliate link.vanilla
- 1 lemon, zest only
- 2 cups/250g light buckwheat flour
- 1/2 tsp salt
- 3 tsp baking powder
- 1 tsp baking soda
- 3 tbsp sugar
- 4 tbsp butter, melted
Instructions
- In a large bowl combine eggs, milk, vanilla and lemon zest with a whisk.
- Then add 1/3 of the flour and mix well to avoid lumps, add the rest of the flour and other dry ingredients and mix. Then add melted butter and mix the batter until well combined.
- Cook pancakes on a hot non-stick frying pan in 1 tbsp of oil over medium heat. Pour a ladleful in the middle of the pan and let it cook until you see bubbles form and the surface of the pancake is dry, then flip and let it cook for 1 minute longer. Repeat until all batter is used. ( Add more oil to the frying pan by 1 tbsp as needed.)
- Serve the pancakes with whipped cream and fresh fruit or any other topping of your choice like yogurt, honey, maples syrup, crushed nuts, etc.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It calls for TOO MUCH baking soda!! I couldn’t finish the pancake I made because it had a bitter aftertaste. I Had to rescue the remaining batter with more flor and milk.
I haven’t noticed any bitterness to be honest. The reason for baking soda is to lift the heavy buckwheat flour and avoid dense pancakes.
Never had buckwheat pancakes, only crepes.
Do you think this would work as waffles too? 🙂 This look delicious, will have to try it.
I am not sure this recipe would as I’ve never tried, Victoria. I have a buckwheat waffle recipe though if you are interested.