Comment on Buckwheat Pancakes by Lisa
It’s been eight years, so I’m revisiting this recipe to update the photos. I also tweaked the recipe a bit to work even better with 100 percent buckwheat flour. I added another egg and a smidge more flour. Hope you’ll give them a try soon!
Buckwheat flour is often categorized as a whole grain, but technically, it’s not a grain at all. It’s a pseudocereal like quinoa and amaranth. Buckwheat flour is made from the seeds of buckwheat, a flowering cover crop.
Buckwheat is nutritious, offering a good source of minerals like manganese, copper, magnesium, iron and phosphorus. Food52 says that buckwheat flour offers more protein, dietary fiber and B vitamins than an equal weight of whole wheat flour or oat flour.
Buckwheat flavor has a distinctive earthy flavor that you might recognize from soba noodles, blinis or crêpes. If you enjoy buckwheat, don’t miss my recipes for buckwheat waffles and buckwheat crêpes.
Adrianna suggests substituting half whole wheat or all-purpose flour for the buckwheat flour. Granted, your pancakes will no longer be gluten free, but the fluffier texture and lighter buckwheat flavor might be perfect for you.
It’s ready when a few drops of water sizzle immediately upon impact. Don’t start too soon, or your pancakes won’t brown and will be difficult to turn.
Buckwheat flour tends to separate from liquid, so gently stir the batter before each batch to evenly distribute the ingredients.
Your temperature is too high if the pancakes are browning too quickly on the outside before they are done on the inside.
Better to be patient than to end up with a doughy mess.
Buckwheat pancakes pair well with fresh berries and sliced ripe banana. I love them with a drizzle of maple syrup, of course, and a healthy swipe of peanut butter or almond butter for some additional protein.
And check out even more pancake recipes here.
Buckwheat gives these pancakes incredible flavor. This buckwheat pancake recipe yields deliciously light and thin pancakes. For pancakes that are even lighter in texture and flavor, use half all purpose flour (Adrianna’s suggestion) or whole wheat flour (my default). Recipe yields 12 medium pancakes, or enough for 2 to 4 servings.
Recipe adapted from Pancakes by Adrianna Adarme of A Cozy Kitchen.
Combine 1 ¼ cups milk of choice (almond, soy, rice, low fat coconut) with 1 tablespoon + ¾ teaspoon vinegar and let it rest for 5 minutes before using.
See buttermilk alternative above, and lightly brush the skillet with melted coconut oil instead of butter.
(From original recipe.) Preheat the oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss 1 pint strawberries (hulled and sliced into bite-sized quarters or halves) with 1 teaspoon sugar and 1 tablespoon maple syrup or honey. Arrange the strawberries in a single layer on the baking sheet. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).
Recipe edits 5/27/21: To make this recipe work even better with 100 percent buckwheat flour, I added an additional tablespoon of buckwheat flour and one additional egg.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Filed Under: breakfast, favorites, gluten free, nut free, pancakes, pantry friendly, recipes, soy free, summer, tomato free
Ingredients: buckwheat, strawberries
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I'm a vegetable enthusiast, dog lover, mother and bestselling cookbook author. I've been sharing recipes here since 2010, and I'm always cooking something new in my Kansas City kitchen. Cook with me!
