Buckwheat Pancakes Recipe

Introduction

These buckwheat pancakes offer a deliciously nutty flavor with a tender texture, perfect for a cozy breakfast or brunch. Made with browned butter and warm spices, they pair beautifully with fresh fruit and maple syrup.

Ingredients

• 4 Tbsp. (1/2 stick) butter, plus more for pan
• 1 cup buckwheat flour
• 1/4 cup granulated sugar
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 2 large eggs
• 1/2 cup milk, preferably whole
• 1 tsp. pure vanilla extract
• Yogurt, jam, fruit (such as strawberries, blueberries, and bananas), toasted coconut, and/or maple syrup, for serving

Instructions

1. Step 1: In a small saucepan over medium heat, melt the butter. Once it starts to foam, reduce heat to medium-low and cook until the butter turns golden and stops sizzling, about 2 minutes. Remove from heat immediately and pour into a small bowl to cool.
2. Step 2: In a large bowl, whisk together the buckwheat flour, sugar, baking powder, cinnamon, baking soda, and salt.
3. Step 3: In a medium bowl, whisk the eggs, milk, vanilla extract, and cooled brown butter. Add this mixture to the dry ingredients and stir until just combined.
4. Step 4: Heat a medium nonstick skillet over medium heat and melt a little butter. Working in batches, pour about 1/4 cup of batter into the skillet. Cook until bubbles form around the edges, about 2 minutes. Flip and cook for 1 to 2 minutes more, until cooked through. Transfer pancakes to a plate. Add more butter to the skillet as needed and repeat with remaining batter.
5. Step 5: Serve the pancakes warm topped with your choice of yogurt, jam, fresh fruit, toasted coconut, and/or maple syrup.

Tips & Variations

• For a dairy-free version, substitute the milk with almond or oat milk and use coconut oil instead of butter.
• Adding a handful of chopped nuts or blueberries to the batter makes for a delightful texture and flavor boost.
• Brown butter adds a rich, nutty depth—be careful not to burn it by watching closely while cooking.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or skillet over low heat to keep them soft and warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of buckwheat flour?

Yes, though buckwheat flour gives these pancakes their characteristic nutty flavor and heartier texture. Using all-purpose flour will yield a lighter pancake but less distinctive taste.

How do I prevent pancakes from sticking to the pan?

Make sure your skillet is properly heated before adding butter and batter. Use a nonstick skillet if possible and add a small amount of butter or oil to coat the surface each batch.

Buckwheat Pancakes Recipe

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★★★★★

4.5 from 77 reviews

These buckwheat pancakes offer a wholesome and flavorful breakfast option, combining nutty buckwheat flour with warm spices and brown butter for a rich taste. Perfectly fluffy and slightly sweet, they pair beautifully with yogurt, fresh fruit, jam, toasted coconut, or maple syrup to suit your morning cravings.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup buckwheat flour
• 1/4 cup granulated sugar
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp kosher salt

Wet Ingredients

• 4 Tbsp (1/2 stick) butter, plus more for pan
• 2 large eggs
• 1/2 cup milk, preferably whole
• 1 tsp pure vanilla extract

For Serving

• Yogurt
• Jam
• Fruit such as strawberries, blueberries, and bananas
• Toasted coconut
• Maple syrup

Instructions

1. Brown the Butter: In a small saucepan over medium heat, melt butter. Once butter starts to foam, reduce heat to medium-low and continue cooking until the butter turns golden and stops sizzling, about 2 minutes. Immediately remove from heat and pour into a small bowl to cool.
2. Mix Dry Ingredients: In a large bowl, whisk together buckwheat flour, granulated sugar, baking powder, ground cinnamon, baking soda, and kosher salt until well combined.
3. Combine Wet Ingredients: In a medium bowl, whisk the eggs, milk, vanilla extract, and cooled brown butter. Add this mixture to the dry ingredients and gently mix until just combined, avoiding overmixing.
4. Cook the Pancakes: Heat a medium nonstick skillet over medium heat and melt some butter to grease the pan. Pour approximately 1/4 cup of batter per pancake into the skillet in batches. Cook until bubbles form around the edges of the pancakes, about 2 minutes, then flip and cook for an additional 1 to 2 minutes until cooked through. Transfer to a plate and repeat with remaining batter, adding more butter to the skillet as needed.
5. Serve: Serve the warm buckwheat pancakes with your choice of toppings such as yogurt, jam, fresh fruit, toasted coconut, or maple syrup.

Notes

• Be careful not to overmix the batter; some lumps are okay to keep the pancakes tender.
• Using brown butter adds a rich, nutty flavor that elevates the pancakes.
• Buckwheat flour is naturally gluten-free but check the packaging if gluten sensitivity is a concern.
• Adjust the heat as needed to ensure pancakes cook through without burning.
• Leftover pancakes can be refrigerated and gently reheated in a skillet or toaster.

Keywords: buckwheat pancakes, gluten free pancakes, breakfast recipe, brown butter pancakes, healthy pancakes