Buckwheat Pancakes


These buckwheat pancakes are perfect for a chilly morning doused in your favorite maple syrup, or spread with a  bit of jam. The buckwheat flour lends a pleasantly nutty flavor, and an extra step in the pancake-making process ensures optimum softness. In addition, buckwheat is a wonderful flour to use because it is gluten free (!), is low glycemic index (it will not spike your blood sugar), and is lower calorie than whole wheat flour! So celebrate this great grain and go out and buy a bag of buckwheat flour, if you don’t have one already.  If you want to learn more about buckwheat, hop on over to this blog, Buckwheat for your Health, full of recipes and buckwheat facts. Enjoy!



Basic Buckwheat Pancakes 

(adapted from this recipe at simplyrecipes.com)

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: Makes 14 to 15 4-inch pancakes, serves 4-5.
  • Vegetable oil for coating the pan
  • 3/4 cup (100g or 3.5 oz) buckwheat flour
  • 3/4 cup (100g or 3.5 oz) whole wheat pastry flour (can sub with buckwheat flour for a 100% buckwheat pancake if you wish, or another gluten free flour)
  • 3 Tbsp honey
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 3 Tbsp plain greek yogurt (nonfat ok)
  • 1 egg (optional)
  • 2 cups milk (I used vanilla soymilk an omitted the honey)
  • 1 tsp vanilla extract


1 Whisk together the dry ingredients—the flours, sugar, salt, baking soda—in a large bowl. Whisk the egg, yogurt, and milk in a seperate bowl, then slowly add in to the rest of the dry ingredients. Stir only until everything is combined. Do not overmix. A few lumps are fine.

2 Let the batter rest for about 15 minutes. This step is crucial! It will thicken the batter and make for a fluffier pancake. Heat a well-seasoned griddle, cast iron skillet, or stick-free pan on medium heat while the batter rests.

3 Put a few drops of vegetable oil on the pan or griddle and spread it around with a paper towel to coat, or use a baking spray. Ladle the batter onto the hot surface to the desired size, about 4-5 inches wide. (A 1/4 cup measure will ladle about a 4-inch pancake.) Allow the pancake to cook for 2-3 minutes on this first side. Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1-2 minutes, or until nicely browned.

4 Keep your pancakes warm on a rack in the oven set on “warm,” or stack them on a plate and cover with a towel as you make more. Spread more oil on the pan as needed between batches of pancakes.

Serve with  maple syrup, fruit jam, cheese, or whatever your heart desires. I’ve found that they are particularly delicious spread with a bit of this honey chevre from trader joe’s:

Happy Breakfasts!


6 thoughts on “Buckwheat Pancakes

  1. Thanks for this recipe! Will try it with non-dairy alternatives and let you know how it turns out when I have a chance! 🙂

  2. That’s good to know. 🙂 I also saw you used greek yogurt. I wonder if I can find a non-dairy replacement for it?? If you know, please let me know. Thanks!! 🙂

  3. The greek yogurt was my substitute for butter! I’m sure you could use any nondairy butter substitute such as applesauce or earth balance spread.

  4. […] Buckwheat Pancakes (gastronomiette.wordpress.com) […]

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