Fluffy Buckwheat Pancakes
Despite the name, buckwheat is not a type of wheat; it is the seed of a plant related to rhubarb, and its flour has an earthy, slightly nutty flavor. On its own it makes dense pancakes, so we mix it half and half with all-purpose flour for a stack that is tender and fluffy but still tastes of something.
Buttermilk and a short rest make the biggest difference to the texture. The batter can be stirred together the night before, which makes weekend mornings easy.
Fluffy Buckwheat Pancakes
Ingredients
Method
- Whisk the buckwheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl.
- In another bowl, whisk the buttermilk, eggs, melted butter and vanilla.
- Pour the wet ingredients into the dry ones and stir just until no streaks of flour remain. A few lumps are fine. Let the batter rest for 10 minutes; it will thicken and turn slightly bubbly.
- Heat a griddle or large skillet over medium heat and brush lightly with butter.
- Pour 1/4 cup of batter per pancake. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set, then flip and cook for 1–2 minutes more.
- Keep cooked pancakes warm on a tray in a 200°F (95°C) oven while you cook the rest.
Notes
- Over-mixing develops gluten in the all-purpose flour and makes the pancakes tough; stir only until combined.
- Buckwheat browns faster than wheat flour, so keep the heat at medium.
Toppings we like
Fresh berries and a spoonful of yogurt, sliced bananas with a drizzle of maple syrup, or warm sautéed apples with cinnamon in the fall. A spoonful of nut butter makes them more filling.
About buckwheat flour
Buckwheat flour ranges from light to dark depending on how much of the hull is milled in. Darker flour has a stronger, almost cocoa-like flavor; lighter flour is milder and works well if you are new to it. Because it contains more natural oils than wheat flour, store it in the fridge or freezer to keep it fresh, and smell it before using; it should smell nutty, not bitter or stale.
Variations and swaps
- No buttermilk? Stir 1 1/2 tablespoons of lemon juice into 1 3/4 cups of milk and let it stand for 5 minutes.
- Use spelt or whole-wheat pastry flour instead of all-purpose.
- For a 100% buckwheat version, use all buckwheat flour; the pancakes will be denser and more fragile.
Storage
Cool leftover pancakes completely, stack them with parchment between each, and refrigerate for 3 days or freeze for up to 2 months. Reheat in a toaster or a low oven. Uncooked batter keeps overnight in the fridge; stir it gently before using.
Questions readers ask
Are these gluten-free?
No, because of the all-purpose flour. Buckwheat itself contains no gluten, so the 100% buckwheat variation can suit a gluten-free diet if your flour is certified.
Can I add blueberries?
Yes. Scatter a few berries on each pancake right after pouring, rather than stirring them into the batter.
This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.
