Buckwheat Pancakes

If there’s a comfort food more comforting—and filling—than buttermilk buckwheat pancakes, then by all means, tell us about it, because we’ll add it to the list. This buckwheat pancake recipe will become the pancake recipe your family keeps going back to, and luckily, it’s not a hard recipe to follow.

The secret here is the spice blend, which creates a sweet and nuanced flavor that hints at the winter holidays but is also welcome any time of year. And since you’re thinking about pancakes right now, let’s get on with it and make some buckwheat flour pancakes.

Ingredients for Buckwheat Pancakes

• Buckwheat flour: You can’t have buckwheat pancakes without the buckwheat!
• Brown sugar: Make sure to measure the brown sugar after packing it.
• Baking powder and baking soda: The baking powder and baking soda both help the pancakes achieve the proper texture.
• Spices: As they’re all potent spices, be careful to measure the ground cinnamon, nutmeg and cloves precisely!
• Egg: This recipe call for one large room-temperature egg, so let it set out on the counter before you start cooking.
• Buttermilk: In case you’re wondering, no, regular milk just won’t do here.
• Butter: Go ahead and be generous when measuring the melted butter.
• Maple syrup (optional): Technically, this syrup is optional, but we all know that maple syrup for pancakes is a necessity.

Directions

Step 1: Start the batter

In a large bowl, combine the buckwheat flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.

Step 2: Combine the wet and dry ingredients

In a separate bowl, whisk together the egg, buttermilk and melted butter, then stir this blend into the dry ingredients, mixing just until everything is evenly moistened.

Step 3: Cook the pancakes

Preheat a lightly greased griddle or large skillet over medium heat. Pour the batter by 1/4 cupfuls onto the griddle, and flip them when the bubbles on top begin to pop. Cook the pancakes until the second side is golden brown. Serve them with syrup and additional butter, as desired.

Buckwheat Pancake Variations

• Add some berries: These pancakes will be delicious with the addition of fresh berries. Consider adding blueberries, raspberries or blackberries to the batter. Or all three together!
• Mix in chocolate chips: For a sweet treat at breakfast, add chocolate chips to the pancakes. The kids will love them.
• Swap out half the flour: You can replace half the buckwheat flour with all-purpose flour for pancakes that are even fluffier, albeit a bit less hearty in taste and texture.

How to Store Buckwheat Pancakes

These pancakes can be stored in the fridge in airtight wrap or packaging for up to four days. They’ll reheat well in a pan at medium heat, in the oven or in an air fryer.

Can you freeze buttermilk buckwheat pancakes?

By all means! These pancakes will keep well in the freezer for three months, after which they’re best thawed in the microwave at half power, then briefly warmed in a greased (or buttered) skillet.

Buckwheat Pancake Tips

What should I serve with these pancakes?

These sweet and fluffy pancakes are begging for a savory sidekick, so sausages or bacon would be the perfect choice.

What is buckwheat, anyway?

It’s not a kind of wheat! Despite its name, it’s not even an actual grain, it’s a seed. But the buckwheat kernels are similar to wheat grains from both a cooking and nutrition standpoint.

Can I skip the spices?

Yes, you can skip, swap out or play with the spice blend in myriad ways. Consider adding a touch more sugar if you leave all the spices out, just to keep things balanced in terms of proportions.