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Buckwheat Pancakes

Deliciously Fluffy Buckwheat Pancakes for a Guilt-Free Breakfast

These Buckwheat Pancakes offer a gluten-free delight with a unique nutty flavor, perfect for a wholesome breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 tablespoons Butter Can substitute with coconut oil for a dairy-free option.
  • 1 cup Buckwheat Flour Main structure, gluten-free.
  • 2 tablespoons Granulated Sugar Sweetens batter; can use coconut sugar or honey.
  • 1 tablespoon Baking Powder Essential for fluffiness.
  • 1 teaspoon Ground Cinnamon Optional.
  • 1 teaspoon Baking Soda Enhances lift.
  • 1 teaspoon Kosher Salt Balances sweetness.
  • 2 large Eggs Provides structure; can substitute with applesauce for vegan version.
  • 1 cup Milk Whole or non-dairy.
  • 1 teaspoon Pure Vanilla Extract Optional.
Serving Suggestions
  • Yogurt Pairs wonderfully.
  • Jam Your favorite fruit preserves.
  • Fresh Fruit Strawberries, blueberries, or bananas.
  • Toasted Coconut For tropical flavor.
  • Maple Syrup Classic choice.

Equipment

  • mixing bowl
  • skillet
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Melt 2 tablespoons of butter in a mixing bowl. Add 1 cup of buckwheat flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, a pinch of salt, and optional ground cinnamon. Stir until combined.
  2. In a separate bowl, whisk together 2 large eggs, 1 cup of milk, and 1 teaspoon of pure vanilla extract until creamy.
  3. Pour wet ingredients into dry ingredients and stir gently until no dry flour remains, keeping a few lumps.
  4. Preheat a non-stick skillet over medium heat and lightly grease. Make sure it's hot enough before cooking.
  5. Ladle about 1/4 cup of batter onto the skillet and cook until bubbles form on the surface, about 3-4 minutes. Flip carefully.
  6. Cook the other side for an additional 2-3 minutes until golden brown. Serve warm with toppings.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 200mgPotassium: 120mgFiber: 3gSugar: 3gVitamin A: 300IUCalcium: 50mgIron: 1.5mg

Notes

Ensure the skillet is properly preheated for best results. Avoid overmixing the batter for fluffier pancakes.

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