It is ironic that buckwheat is considered to be a healthy food and yet my first instinct is to use it to make pancakes.
(All links open a new page, so you won’t lose your spot when you look around! Get information on gardening and cultural traditions, recipes, stories, and more!)
You may find it interesting to know that buckwheat isn’t really a kind of wheat. In fact, it’s not even a true grain because the buckwheat plant is not a type of grass, like wheat and other grains are. That’s why buckwheat doesn’t contain gluten. No matter, the seeds of buckwheat are still ground to make a flour full of flavor and packed with nutrients.
So naturally, it makes sense to make something like pancakes from buckwheat flour. We’re always told to have a healthy breakfast, so here’s your excuse. You’re welcome. We’ll just ignore the fact that you’re likely going to top your pancakes with syrup and butter. Let’s just pretend that the healthy nature of the buckwheat flour will compensate.
Regardless if you even care about buckwheat’s nutrient content, these pancakes are fluffy disks of breakfast heaven. They are only lightly sweetened and have a nutty flavor that pairs very well with the traditional maple syrup, or any other kind of sweet topping you’d like. In the pictures you can see our favorite add on of bananas, along with a dribble of a grape syrup I had made (it was really meant to be a jam, but it didn’t set, so syrup it is!). The fact that these are also quick and easy to make means you have even more reason to have them!
Buckwheat Pancakes Recipe
- 1 cup buckwheat flour
- 1 cup all purpose flour
- 1 Tbsp. baking powder
- 2 eggs
- 1 3/4 cup whole milk
- 2 Tbsp. salted butter, melted
- 2 Tbsp. packed brown sugar
Mix the flours and baking powder together in a large bowl. I measure flour by whisking it up then gently scooping it into the measuring cup. Set aside.
Mix the remaining ingredients together until thoroughly combined and the sugar is dissolved. Add the egg mixture to the flour mixture and stir just until combined. Don’t over mix or the pancakes will come out tough.
Spoon the batter into a hot pan or on a hot griddle. If your cooking surface is not non-stick, you may want to lightly butter or spray with cooking oil. Aim for pancakes that are about four inches across to make them easy enough to flip.
Allow the batter to sit until the edges are dry and the surface is covered in bubbles. Flip the pancake with a spatula and allow to cook until the pancake is dry inside. Pancakes are best served fresh off the griddle, but if you are trying to serve everyone all at once, you can keep them warm in a 200 F oven. Place them on a rack over a pan to keep them from getting soggy. Enjoy!