Ever tried buckwheat pancakes? Sure, they are not the prettiest pancakes around, but they make up for their humble appearance with wonderful flavor and texture. Buckwheat, a gluten-free relative of rhubarb, has a uniquely nutty flavor all its own
Thanks to the buckwheat flour, these pancakes are naturally gluten-free! These pancakes possess a light and airy consistency that quietly surrenders to the pressure of a fork and soaks up maple syrup like a sponge. I just love them.
This recipe was originally adapted from a fun cookbook called Pancakes, by fellow food blogger Adrianna Adarme of A Cozy Kitchen. I visit Adrianna’s blog any time I need some creative recipe inspiration or a laugh, which is often.
It’s been eight years, so I’m revisiting this recipe to update the photos. I also tweaked the recipe a bit to work even better with 100 percent buckwheat flour. I added another egg and a smidge more flour. Hope you’ll give them a try soon!
What is buckwheat flour?
Buckwheat flour is often categorized as a whole grain, but technically, it’s not a grain at all. It’s a pseudo cereal like quinoa and amaranth. Buckwheat flour is made from the seeds of buckwheat, a flowering cover crop.
Buckwheat is nutritious, offering a good source of minerals like manganese, copper, magnesium, iron, and phosphorus. Food 52 says that buckwheat flour offers more protein, dietary fiber, and B vitamins than an equal weight of whole wheat flour or oat flour.
Buckwheat flavor has a distinctive earthy flavor that you might recognize from soba noodles, blinis, or crêpes. If you enjoy buckwheat, don’t miss my recipes for Buckwheat crepes.
Buckwheat Pancake Tips
For thicker and fluffier pancakes, Adrianna suggests substituting half whole wheat or all-purpose flour for the buckwheat flour. Granted, your pancakes will no longer be gluten free, but the fluffier texture and lighter buckwheat flavor might be perfect for you.
Be sure to properly preheat your cooking surface. It’s ready when a few drops of water sizzle immediately upon impact. Don’t start too soon, or your pancakes won’t brown and Gently stir the batter before using, every time. Buckwheat flour tends to separate from liquid, so gently stir the batter before each batch to evenly distribute the ingredients.
If you’re cooking on the stovetop, you may need to dial back the heat a bit over time. Your temperature will be difficult to turn.
is too high if the Buckwheat Pancakes are browning too quickly on the outside before they are done on the inside.
The pancakes are ready to flip when about 1-inch of the perimeter has turned from glossy to matte. Better to be patient than to end up with a doughy mess.
Serving suggestions: Buckwheat pancakes pair well with fresh berries and sliced ripe banana. I love them with a drizzle of maple syrup, of course, and a healthy swipe of peanut butter or almond butter for some additional protein.
Gluten-Free Buckwheat Pancakes
Buckwheat Pancakes
Buckwheat pancakes are pancakes made from buckwheat flour:
Buckwheat pancakes are a nutritious food option. They are high in fiber, which helps digestion and keeps you full for a long time. They also contain minerals like protein, iron, magnesium, and manganese. To make buckwheat pancakes, buckwheat flour is mixed with eggs, milk, baking powder, and a little sweetener. They are cooked on a hot pan until golden brown. They are served with fresh fruit, honey, or maple syrup. All-purpose flour can also be mixed with buckwheat flour to make buckwheat pancakes. Buckwheat is considered a pseudo cereal. Its seeds have a high starch content, so they can be cooked like a grain. Buckwheat seeds can be used to make a variety of dishes without grinding them
- 1 cups and 1 tablespoon buckwheat flour (or ½ cup buckwheat and ½ cup flour of choice)
- 1 tbsp sugar
- 1 tbsp baking powder
- 1 tbsp bakingsoda
- ¼ tbsp salt
- 1¼ cups buttermilk,shaken
- 2 eggs
- ½ tbsp pure vanilla extract
- Butter, for the skillet
- Cook Mode Prevent your screen from going dark
-
In a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt.
-
In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.
-
All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps. Set aside while you warm the skillet or griddle.
-
Preheat your skillet or griddle over medium-low heat (if using an electric griddle, preheat it to 350 degrees ℉). Brush the cooking surface with 1 ½ teaspoons of butter.
-
Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
-
Transfer the cooked pancakes to a cooling rack, or to a baking sheet in a preheated 200-degree ℉ oven to keep warm.
-
Gently stir the batter before using it again. Repeat the process with the remaining batter, brushing the skillet with additional butter as needed. Serve immediately.
Make your own buttermilk with dairy-free option: Combine 1 ¼ cups milk of choice (almond, soy, rice, low-fat coconut) with 1 tablespoon + ¾ teaspoon vinegar and let it rest for 5 minutes before using.
Make it dairy-free: See the buttermilk alternative above, and lightly brush the skillet with melted coconut oil instead of butter.
Roasted strawberry topping option: (From original recipe.) Preheat the oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss 1 pint of strawberries (hulled and sliced into bite-sized quarters or halves) with 1 teaspoon of sugar and 1 tablespoon of maple syrup or honey. Arrange the strawberries in a single layer on the baking sheet. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).
Excellent post. I was checking constantly this blog and I am impressed! Extremely helpful info specially the last part 🙂 I care for such information much. I was seeking this particular information for a very long time. Thank you and good luck.
I抦 impressed, I need to say. Really hardly ever do I encounter a weblog that抯 both educative and entertaining, and let me tell you, you’ve gotten hit the nail on the head. Your thought is excellent; the difficulty is something that not sufficient individuals are speaking intelligently about. I am very happy that I stumbled throughout this in my search for something regarding this.
Heya i am for the first time here. I found this board and I find It truly useful & it helped me out a lot. I hope to give something back and help others like you helped me.