Buckwheat Pancakes Recipe

Though unattractive, these pancakes have great flavour and texture. Buckwheat, a gluten-free rhubarb cousin, tastes nutty.  

– 1 cup plus 1 tablespoon buckwheat flour (or ½ cup buckwheat and ½ cup flour of choice) – 1 tablespoon sugar – 1 teaspoon baking powder – 1 teaspoon baking soda – ¼ teaspoon salt – 1 ¼ cups buttermilk, shaken* – 2 egg – ½ teaspoon pure vanilla extract – Butter, for the skillet


Mix flour(s), sugar, baking powder, soda, and salt in a medium basin. Liquid cup for buttermilk. Mix egg and vanilla.


Step 1

Mix wet and dry ingredients slightly. Choose small to medium batter lumps. While heating the skillet or griddle, store.

Step 2

Preheat your pan or griddle to medium-low (or 350°F for electric). Place 1 ½ teaspoons of butter on the cooking surface.

Step 3

Spoon-swirling the batter checks for buckwheat separation. Use a ¼-cup measuring cup to pour batter onto the hot skillet.   

Step 4

Flip pancakes after 2–3 minutes when bubbles appear (about 1 inch matte). Alternatively, 1–2 minutes till golden brown.  

Step 5

Place cooked pancakes on a cooling rack or baking sheet in a 200°F oven to warm.  

Step 6

Use the batter again after gently mixing. Butter the skillet and repeat with remaining batter. Serve now.  

Step 7

Also See

3-ingredient Banana Pancakes Recipe