Fluffy Buckwheat Pancakes
- PREP 10min
- COOK 20min
- TOTAL 30min
These buckwheat pancakes are light and fluffy and made entirely from scratch. They’re not too sweet and are scented with vanilla, making them extra delicious. I highly recommend our blend of buckwheat flour and all-purpose flour (or GF all-purpose flour). The blend will make fluffier, more tender pancakes.
As the pancake batter sits, the buckwheat flour absorbs the moisture in the batter, so you might notice that it gets a bit thicker than you’d like to pour into your skillet. If this happens to you, add a tablespoon (or more) of milk to thin it out again.
You Will Need
1 cup (120g) buckwheat flour
1/2 cup (65g) all-purpose flour or gluten-free all-purpose flour blend
1 ¼ cups (295ml) milk, dairy or non-dairy
2 tablespoons fresh lemon juice or white vinegar
4 tablespoons (56g) unsalted butter, melted, plus more for skillet
1 tablespoon sugar
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 large egg
1 teaspoon vanilla extract
Directions
Combine the milk and lemon juice, then set aside for five minutes. This mixture mimics buttermilk, which makes the pancakes fluffy when mixed with the baking soda later in the recipe.
Meanwhile, whisk the buckwheat flour, all-purpose flour, sugar, baking soda, and salt in a medium bowl.
Whisk the egg and vanilla into the milk mixture (it will be thicker now).
Make a well in the center of the flour mixture. Pour the milk mixture and melted butter into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps.
Heat a large skillet (or griddle) over medium heat. The pan is ready if a little water splatters onto the surface, dancing around the pan and eventually evaporating.
Lightly brush the skillet with melted butter. Use a 1/4 cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.
When the edges look dry, and bubbles start to appear and pop on the top surface of the pancake, turn over, about 2 minutes.
Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
Serve immediately with warm syrup, butter, and your favorite pancake toppings.
Adam and Joanne's Tips
- Storing: Buckwheat pancakes last in an airtight container in the fridge for up to a week. You can also freeze them. Line them up on a baking sheet for about 30 minutes. Then, put them in a freezer bag with parchment paper between each pancake to prevent sticking. They’ll keep for up to 2 months.
- Reheating: To reheat buckwheat pancakes, place them on a microwave-safe plate and cook for 20 seconds per pancake (add more time for multiple pancakes). Alternatively, wrap them in foil and bake them in the oven at 350°F for about 10 minutes.
- Gluten-free buckwheat pancakes: Swap the all-purpose flour for your favorite gluten-free flour blend, or use 100% buckwheat flour (1 ½ cups (180g). 100% buckwheat flour pancakes are more dry and a bit more dense.
- Vegan pancakes: Use non-dairy milk, plant-based butter, and one homemade flax egg.
- Batter too thick: Buckwheat pancake batter becomes thicker as it sits. If it’s too thick, stir in an extra splash of milk to thin it out.
- Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. Use a scale and measure the flour by weight (in grams) for even more accuracy.
- Buttermilk: Substitute 1 ¼ cups (295ml) buttermilk for the milk and lemon juice mixture. If the batter seems too thick, add an extra tablespoon.
- Substitute for baking soda: To use baking powder instead of baking soda, leave out the vinegar or lemon juice called for in the recipe and use one tablespoon of baking powder.
- The nutrition facts provided below are estimates.