Buckwheat pancakes are a delightful twist on the classic breakfast favorite, offering a nutty, earthy flavor that’s absolutely irresistible. Despite its name, buckwheat is naturally gluten-free and packed with nutrients, making these pancakes a wholesome choice for any morning table. What I absolutely love about this recipe is how the buckwheat flour creates a wonderfully tender crumb with just the right amount of structure—they’re light and fluffy without being airy or bland.
I’ve been making pancakes for years, and I have to say that buckwheat pancakes hold a special place in my heart. There’s something so satisfying about flipping a perfectly golden pancake and watching it land back in the pan with a soft sizzle. The key to achieving restaurant-quality buckwheat pancakes at home is understanding how buckwheat flour behaves differently from all-purpose flour. It absorbs liquid differently and benefits from a slightly different technique in mixing and cooking.
This recipe combines buckwheat flour with a touch of all-purpose flour to create the perfect balance of flavor and texture. I’ve included eggs, buttermilk, and a hint of vanilla to create a batter that’s both rich and refined. The addition of baking powder and a pinch of baking soda ensures that your pancakes rise beautifully and have that coveted fluffy interior.
The beauty of making pancakes at home is that you have complete control over every element. You can adjust the sweetness, experiment with different mix-ins, or serve them however your heart desires. Whether you’re looking for a simple weekday breakfast or planning an impressive brunch, these buckwheat pancakes will absolutely deliver.
I find that the best pancakes come from patience and attention to detail. Don’t rush the process, and never skip letting your batter rest—it makes such a difference. The resting time allows the buckwheat flour to fully hydrate, resulting in more tender pancakes. Serve these beauties warm off the griddle with your favorite toppings, whether that’s a generous pat of butter, pure maple syrup, fresh berries, or whipped cream. For a lighter option, try serving them with a sprinkle of powdered sugar and a dollop of Greek yogurt.
These pancakes are also wonderfully versatile. You can make the batter the night before and refrigerate it—just give it a gentle stir before cooking. You can even freeze cooked pancakes and rehab them in the toaster for busy mornings. Like many of my favorite breakfast recipes, these pancakes pair beautifully with fresh fruit and coffee. For more breakfast inspiration, check out my favorite breakfast combinations or explore different creative topping ideas.
What makes this recipe truly special is how accessible it is. You don’t need any fancy equipment or hard-to-find ingredients. Everything you need is likely already in your pantry or easily available at your local grocery store. Buckwheat flour has become much more readily available in recent years, and I encourage you to seek it out at your favorite store or online. Your taste buds will thank you!
The nutty, slightly earthy flavor of buckwheat pancakes appeals to those who find traditional pancakes a bit too sweet. They’re sophisticated enough for a weekend brunch with friends, yet simple enough for a quick family breakfast. I love topping mine with fresh berries, a drizzle of honey, and a sprinkle of chopped nuts for added texture. You could also serve them with a side of crispy bacon or sausage for a more substantial meal.
One final tip: invest in a good non-stick skillet or griddle. It makes all the difference when you’re cooking pancakes. A well-seasoned cast iron skillet works beautifully too, and it develops character over time. The right cooking surface ensures even browning and makes flipping so much easier. Now, let’s get cooking! Your family is going to absolutely love these homemade buckwheat pancakes, and you’ll find yourself making them again and again. For more breakfast ideas, explore our collection of favorite recipes.
Ingredients
- 1 cup buckwheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups buttermilk, room temperature
- 1/4 cup whole milk
- 3 tablespoons melted butter, plus more for the griddle
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- Pinch of nutmeg (optional)
Instructions
- In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, salt, and ground cinnamon if using. This dry mixture can be prepared up to a day in advance and stored in an airtight container.
- In a separate bowl, crack the eggs and whisk them together until well combined. Add the buttermilk, whole milk, melted butter, vanilla extract, and nutmeg if using. Whisk these wet ingredients together until smooth and fully incorporated.
- Create a well in the center of the dry ingredients and pour the wet ingredients into it. Using a spatula or wooden spoon, gently fold the wet ingredients into the dry ingredients, stirring just until combined. The batter should be lumpy—do not overmix, as this will result in tough pancakes.
- Let the batter rest for 5-10 minutes at room temperature. This resting period allows the buckwheat flour to fully hydrate and the leavening agents to activate, resulting in fluffier pancakes.
- Heat a non-stick skillet or griddle over medium heat. Once hot, lightly butter the surface or spray with cooking spray.
- Pour approximately 1/4 cup of batter onto the prepared skillet for each pancake, spacing them about 2 inches apart. Cook for 2-3 minutes, or until the edges appear set and bubbles form on the surface.
- Carefully flip each pancake and cook for an additional 1-2 minutes on the second side, until golden brown and cooked through.
- Transfer the cooked pancakes to a warm plate and tent them loosely with foil to keep warm while you finish cooking the remaining batter.
- Serve the pancakes immediately while they’re still warm, topped with your choice of butter, maple syrup, fresh berries, whipped cream, or other desired toppings.
Pro Tips
Let the batter rest for at least 5 minutes before cooking. This allows the buckwheat flour to fully hydrate and creates a better pancake structure.
If your batter seems too thick, add a tablespoon of milk at a time until you reach the desired consistency. If it’s too thin, add a tablespoon of flour.
Keep cooked pancakes warm by placing them in a 200-degree oven on a baking sheet. This prevents them from getting cold while you finish cooking the rest.
Buckwheat flour has a distinct nutty flavor that some people find stronger than others. If you prefer a milder taste, start with 3/4 cup buckwheat flour and 3/4 cup all-purpose flour.
For make-ahead convenience, prepare the dry ingredients the night before and store in an airtight container. Mix the wet ingredients in the morning and combine just before cooking.
Leftover pancakes can be frozen for up to three months. Simply layer them between parchment paper and store in a freezer-safe container. Reheat in the toaster or toaster oven.
Experiment with mix-ins such as chocolate chips, blueberries, or chopped nuts. Add them to the batter just before cooking, or sprinkle them on top of each pancake after pouring the batter onto the griddle.
For a dairy-free version, substitute the buttermilk with unsweetened almond milk mixed with a tablespoon of lemon juice or apple cider vinegar. Let it sit for 5 minutes before using.
The cooking temperature is crucial. Medium heat is ideal—too high and the outside will burn before the inside cooks through, too low and they won’t develop a proper golden crust.
If you don’t have buttermilk on hand, make your own by combining regular milk with a tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until it curdles slightly.