Quick and easy buckwheat flour pancakes combine all-purpose and buckwheat flours for nutty, fluffy results. Ready in about 30 minutes, they’re perfect with maple syrup or a simple fruit compote.
I love browsing grocery aisles for interesting baking ingredients, and buckwheat flour is one of those finds that transforms ordinary recipes. This simple pancake recipe became an immediate favorite in my house. It’s not gluten-free unless you substitute a gluten-free all-purpose blend for the regular flour, but the mix of all-purpose and buckwheat yields a pleasantly nutty, mildly sweet pancake with a satisfying texture.
Recipe Features:
- 30 Minutes – A quick from-scratch breakfast that fits busy mornings.
- Beautiful and Flavorful – The speckled appearance and nutty taste make these pancakes feel a bit gourmet.
- Easy to Find Ingredients – Buckwheat flour is increasingly common at supermarkets and specialty stores.
Ingredients
This recipe is a straightforward shortcake-style pancake using buckwheat flour alongside all-purpose flour for balance and texture.
- All-Purpose Flour – Swap a 1:1 gluten-free baking blend if needed.
- Buckwheat flour – Naturally gluten free and adds a deep, earthy flavor used in blinis and soba.
- Sugar – Granulated works well; cane, turbinado, coconut, or brown sugar are fine substitutes.
- Baking powder
- Salt
- Butter – Unsalted is recommended; if using salted butter, adjust salt accordingly.
- Milk – Whole milk gives richness; oat or soy milk are good dairy-free options.
- Eggs
- Vanilla extract
Step by Step Instructions
These pancakes are simple to prepare even if you prefer other breakfast methods—once you get the batter mixed it’s just a matter of cooking them on a hot pan. Here’s how to make them reliably every time.
Step 1 – Measure and mix
In a large bowl combine the dry ingredients: all-purpose flour, buckwheat flour, sugar, baking powder, and salt. In another bowl whisk together milk, eggs, and vanilla. Melt the butter and let it cool slightly, then pour it into the wet mixture.
Pour the wet ingredients into the dry and stir until just combined. Avoid overmixing—about 20–25 gentle turns of the spoon should leave a smooth batter with some small lumps. A few lumps are fine; you don’t want pockets of dry flour.
Step 2 – Heat the pan and cook
Preheat a nonstick skillet or griddle over medium heat. If using stainless steel or cast iron, lightly grease with butter or oil; with a nonstick surface you can skip extra fat. Scoop batter into the pan—use a tablespoon for small pancakes or 1/4 cup for standard-size pancakes.
Cook until bubbles form and begin to pop across the surface, about 2 minutes, then flip and cook until golden, another 2–2½ minutes. Keep finished pancakes warm in a 200°F (95°C) oven, spaced out so they don’t steam. Serve warm with maple syrup, fruit compote, or your favorite syrup. They pair nicely with coffee, lattes, or a simple glass of milk.
FAQs
Using 100% buckwheat flour often produces dense, gritty pancakes. Blending it with all-purpose flour or a gluten-free 1:1 baking blend lightens the texture while keeping the buckwheat flavor.
Yes. Replace milk with oat or soy milk and butter with a vegan baking butter or oil to make dairy-free pancakes.
Buckwheat flour is higher in oil and can go rancid more quickly. Store it in the fridge or freezer if you don’t use it frequently to preserve freshness and flavor.
Other breakfast ideas:
- Cream Cheese Cinnamon Rolls
- Cinnamon Oatmeal Muffins
- Blackberry Coffee Cake
- Cinnamon Granola
- Cinnamon Roll Oatmeal
Buckwheat Flour Pancakes
Mikayla M.
Pin Recipe
Ingredients
- 180 grams All-Purpose Flour about 1 1/4 cup
- 45 grams buckwheat flour 1/4 cup + 2 Tbs
- 68 oz sugar heaping 1/3 cup
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 oz butter, unsalted 4 Tablespoons or 1/2 stick
- 237 milliliters milk 1 cup/8 ounces
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
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Combine both flours, salt, baking powder, and sugar in a large bowl.
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Warm a large nonstick skillet over medium heat while you melt the butter. Set the butter aside to cool slightly.
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Whisk milk, eggs, and vanilla until combined.
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Stir melted butter into the dry ingredients, then add the milk mixture and fold until just combined. Small lumps are fine; avoid overmixing.
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Spoon 1/4 cup portions into the hot pan, leaving room for spreading. Cook until bubbles form and begin to pop on the surface, about 2 minutes.
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Flip and cook the other side for about 2 minutes. Repeat until all batter is used; yields roughly 15 pancakes depending on size.