These buckwheat pancakes are thick, fluffy, and come together in minutes. Healthy, filling, and perfect for a fast breakfast.
Pancakes are a great start to the day. We typically make our classic banana pancakes or vegan pancakes but when we want something a little different, we add some buckwheat.
Why cook with buckwheat
If you look out for your health, buckwheat is your go-to ingredient. Not only is it rich in dietary fiber but it is also known to lower blood sugar levels, improve cardiovascular health, and prevent cancer.
FREE EBOOK SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS
In pancakes and baked goods, it lends a sweeter flavor and heartier texture.
- All-purpose flour. You can also use gluten-free flour if celiac.
- Buckwheat flour. Made from hulled kernels and is called fancy flour.
- Baking powder. Helps the pancakes to rise.
- Milk. I used unsweetened almond milk but any milk works.
- Eggs. Room temperature.
- Maple syrup. Adds sweetness.
How to make buckwheat pancakes
In just 4 easy steps, you’ll have these delicious buckwheat pancakes on your breakfast plate:
Step 1: Combine the dry ingredients
Get a large mixing bowl and add in all-purpose flour, buckwheat flour, and baking powder, and using a whisk, mix them till they are evenly combined.
Step 2: Prepare the mixture.
In a separate bowl, pour in the eggs, milk, and maple syrup, and whisk until foamy. Now gradually add the mixed flour to your mixture while stirring to avoid forming lumps. Whisk it till it is finely blended. Let the mixture rest for 5 minutes allowing the ingredients to react.
Step 3: Prepare your pan and cook the pancakes
Prepare your skillet or pan by smearing butter on it and heating over low to medium flame. Once ready, begin pouring in the mixture as per the desired pancake size. Cover the pan and cook till you see the edges browning and bubbles coming up from the bottom and bursting through the top. 1.5 minutes should be enough for this. Now flip them and give them the same time to cook evenly on the other side.
Tips to make the best recipe
- Cover the pan when cooking the pancakes to trap the heat and make them rise naturally.
- Add a hint of vanilla for more flavor when whisking the eggs and milk.
- Feel free to add some mix-ins to the batter. We like blueberries and chocolate chips.
To store. Place the pancakes in a shallow container and store them in the refrigerator for up to three days.
To freeze. Let them completely cool off before putting them in air-tight containers with parchment paper layered in between so they don’t stick to each other. They can be frozen for up to 2 months.
To reheat. Pop them in your microwave and give them a session of defrosting and heating till warmed to desire.
More breakfast recipes to try
Frequently asked questions
Buckwheat pancakes have a much different appearance than regular ones. They are darker in color – almost dark brown/ greyish.
It is safe to say they have a rather nutty and earthier taste compared to regular pancakes – delicious nonetheless.
Yes, swap out the eggs for an egg substitute.
- 3/4 cup all purpose flour
- 3/4 cup buckwheat flour
- 1 tablespoon baking powder
- 1 cup milk
- 2 large eggs
- 1 tablespoon maple syrup
- In a mixing bowl, combine your dry ingredients and mix well. In a separate bowl, whisk the milk, eggs, and maple syrup.
- Gently combine the wet and dry ingredients. Set aside for 5 minutes to thicken.
- Add oil to a non-stick pan and place over medium heat. Once hot, add spoonfuls of the pancake batter and cover the pan. Cook for 2 minutes before flipping and cooking for a further minute. Repeat the process until all the pancake batter is used up.