We’re heading into a long weekend—let’s make buckwheat pancakes! These beauties are light and fluffy, and the buckwheat flour gives them a wonderful nutty flavor. Saturday morning, here we come. 🙂 While many buckwheat pancake recipes call for a mix of buckwheat flour and all-purpose flour or whole wheat flour, I use 100% buckwheat in mine. I love that you can really taste the buckwheat this way. It’s earthy and nutty, and it makes these pancakes a unique treat. They’re also naturally gluten-free, because despite its name, buckwheat isn’t actually related to wheat. You can read more on that below, but for now, break out the mixing bowls and pass the maple syrup! We have buckwheat pancakes to make.
How to Make Buckwheat Pancakes
Making these buckwheat pancakes is similar to making any basic pancake recipe: Find the complete recipe with measurements below.
Buckwheat Pancakes Recipe Tips
Spoon and level your flour. We want these buckwheat pancakes to be fluffy, not dry or dense. It’s important not to add too much flour to the batter, which is easy to do depending on how you measure your flour. To avoid this, use the spoon and level method. Fluff up the flour in the canister or bag with a spoon, and then gently scoop it into your cup. Level off the top with a knife, sweeping the excess flour back into the bag. Adjust the heat as you cook. As you cook the pancakes, your pan will begin to hold residual heat, which causes the outsides of the pancakes to cook more quickly. You don’t want them to cook too quickly—otherwise, the outsides of the pancakes will burn before the middles cook through. If you notice that your pancakes are rapidly browning, turn down the heat. Keep them warm while you wait. Unless you have a large griddle, it’s likely that you’ll need to cook these buckwheat pancakes in batches. To keep the early batches warm while you work through the remaining batter, pile them on a large plate, tent them with foil, and hold them in a 200°F oven until you’re ready to serve. The toppings matter. These buckwheat pancakes aren’t too sweet on their own, so make sure to serve them with maple syrup to balance their earthy flavor. Other great topping choices are strawberry compote, blueberry compote, and fresh fruit like sliced bananas or berries. You also can’t go wrong with a slather of peanut butter or almond butter or a dollop of Greek yogurt for extra protein.
More Gluten-Free Pancake Recipes
If you love these buckwheat pancakes, try one of these gluten-free pancake recipes from the blog next:
Almond Flour Pancakes Oatmeal Pancakes Gluten-Free Pancakes
Want more brunch ideas? Check out our 60 Best Brunch Recipes!
