Straightforward Fluffy Buckwheat Pancakes

Because of buckwheat flour, these scrumptious buckwheat pancakes have a light-weight and tender texture with a fragile, nutty taste. Soar to the Buckwheat Pancakes Recipe

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Buckwheat Pancakes Recipe Video

What’s Buckwheat Flour?

Buckwheat is a flexible, nutrient-rich plant with grain-like seeds. Buckwheat flour is made by grinding these seeds. It’s excessive in fiber and, since it’s not wheat, is gluten-free.

The flavour is wealthy and nutty and works properly when making pancakes, muffins, and fast bread. It’s additionally a lot darker in look than plain flour (and even complete wheat) flour. I really love the colour, however it may be a shock the primary time you utilize it.

Learn how to Make Buckwheat Pancakes

Making a batch of buckwheat pancakes is simply so simple as making common pancakes. Merely swap buckwheat flour in for all-purpose flour and you’re in your approach.

Buckwheat Pancakes with berries and sliced bananas

Identical to once we make complete wheat pancakes, for the perfect outcomes, we choose utilizing a mix of flours. On this case, we like utilizing a mix of buckwheat flour and all-purpose flour. To maintain the pancakes gluten-free, you’ll be able to swap the all-purpose flour in your favourite all-purpose gluten-free flour mix.

You can even use 100% buckwheat flour to make pancakes, however the texture can be a bit drier and the nutty taste can be extra assertive. The mix advocate within the recipe makes pancakes which are fluffy and moist with a fragile nutty taste.

Learn how to Make Gluten-Free Pancakes

For gluten-free buckwheat pancakes, use 100% buckwheat flour or use a mix of buckwheat flour and your most well-liked gluten-free flour mix as a substitute of the all-purpose flour.

Homemade Buckwheat Pancakes

Extra Methods to Use Buckwheat Flour

Buckwheat flour is flexible, and you may substitute it for all-purpose or complete wheat flour in fairly a couple of recipes. Identical to when making pancakes, we discover that changing a portion of the flour known as for within the recipe with buckwheat flour generates the perfect outcomes.

Listed here are a couple of examples:

  • Make muffins, like these blueberry muffins, however substitute 25% of the all-purpose flour known as for within the recipe. The muffins can be mild and tackle a fragile nutty taste because of the buckwheat.
  • Make buckwheat banana bread by swapping as much as 50% of the flour in our banana bread recipe for buckwheat flour. The bread can be moist, and the nuttiness from the buckwheat enhances the banana properly.
  • Make several types of pancakes — attempt substituting some buckwheat flour for the all-purpose flour in these blueberry pancakes or these pumpkin pancakes.
A stack of Buckwheat Pancakes with sliced bananas and raspberries

Straightforward Fluffy Buckwheat Pancakes

  • PREP
  • COOK

These buckwheat pancakes are mild and fluffy and made completely from scratch. They’re not too candy and are scented with vanilla, making them further scrumptious. You can also make these with 100% buckwheat flour or use our really helpful mix of buckwheat flour and all-purpose flour. The mix will make fluffier, extra tender pancakes.

In step one of the recipe, we combine milk and lemon juice (or vinegar) collectively. That is a straightforward strategy to mimic buttermilk. The acid reacts with the baking soda and makes the pancakes mild and fluffy. As an alternative of blending the milk and acid, you’ll be able to substitute buttermilk. Or, for those who would like to make use of baking powder, we’ve supplied suggestions within the notes part beneath.

We name for unsalted butter within the recipe. You should use salted butter, however you could need to scale back the quantity of salt used.

Makes 10 pancakes

Watch Us Make the Recipe

You Will Want

1 cup (120 grams) buckwheat flour

1/2 cup (65 grams) all-purpose flour or use an all-purpose gluten-free flour mix

1 1/4 cups (295 ml) milk, dairy and non-dairy each will work

2 tablespoons contemporary lemon juice or white vinegar

4 tablespoons unsalted butter, melted, plus extra for skillet

1 tablespoon sugar

3/4 teaspoon baking soda, see notes for substituting baking powder

1/2 teaspoon fantastic sea or desk salt

1 giant egg

1 teaspoon vanilla extract


  • Make Batter
  • Mix the milk and lemon juice, after which put aside for 5 minutes. This combination mimics buttermilk, which when combined with the baking soda later within the recipe, makes the pancakes fluffy.

    In the meantime, whisk the flours, sugar, baking soda, and the salt in a medium bowl.

    Whisk the egg and vanilla into the curdled milk.

    Make a effectively within the middle of the flour combination. Pour the milk combination and melted butter into the effectively and use a fork to stir till you not see clumps of flour. It’s okay if the batter has a couple of small lumps.

    • Cook dinner Pancakes
    • Warmth a big skillet (or use a griddle) over medium warmth. The pan is prepared if once you splatter somewhat water onto the pan floor, the water dances across the pan and ultimately evaporates.

      Flippantly brush the skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently unfold the batter right into a 4-inch circle.

      When the perimeters look dry, and bubbles begin to seem and pop on the highest floor of the pancake, flip over. This takes about 2 minutes. As soon as flipped, cook dinner one other 1 to 2 minutes or till evenly browned and cooked within the center. Serve instantly with heat syrup, butter, and your favourite pancake toppings.

Adam and Joanne’s Suggestions

  • For gluten-free buckwheat pancakes, swap the all-purpose flour in your favourite gluten-free flour mix or use extra buckwheat flour (1/2 cup or 60 grams) rather than the all-purpose flour. 100% buckwheat flour pancakes are somewhat drier.
  • As buckwheat pancake batter sits, it turns into thicker. If it appears too thick, stir in an additional splash of milk to skinny it out.
  • When measuring your flour, earlier than you scoop the flour into your measuring cup, fluff or stir the flour within the container (or bag) first, this aerates the flour and makes the measurement extra correct. Alternatively, you’ll be able to stir the flour within the container, after which scoop it into your measuring cup. Then when the cup is full, use a straight edge to scrape away the surplus flour. Doing this prevents including an excessive amount of flour to the batter, which causes the batter to be too thick.
  • Substitute for baking soda: To make use of baking powder as a substitute of baking soda, omit the vinegar or lemon juice known as for within the recipe and use one tablespoon of baking powder.
  • Diet information: The vitamin information supplied beneath are estimates. We now have used the USDA database to calculate approximate values.

In the event you make this recipe, snap a photograph and hashtag it #inspiredtaste — We like to see your creations on Instagram and Fb! Discover us: @inspiredtaste

Diet Per Serving: Serving Dimension 1 pancake / Energy 135 / Complete Fats 6.5g / Saturated Fats 3.7g / Ldl cholesterol 33.9mg / Sodium 233mg / Complete Carbohydrate 16g / Dietary Fiber 1.4g / Complete Sugars 3.2g / Protein 3.8g

AUTHOR: Adam and Joanne Gallagher

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