Buckwheat Pancakes
These easy buckwheat pancakes have a light and fluffy texture and an earthy, nutty flavor. They are a delicious breakfast... that's completely gluten free
Let's make buckwheat pancakes! These beauties are light and fluffy, and the buckwheat flour gives them a wonderfully nutty flavor.
While many buckwheat pancake recipes call for a mix of buckwheat flour and all-purpose flour or whole wheat flour, I use 100% buckwheat in mine. I love that you really want to taste the buckwheat this way It's earthy and nutritious, and it makes these pancakes a unique treat They are naturally gluten-free because, despite its name, buckwheat is not actually related to wheat. You can read more on that below, but for now, break out the mixing bowls and pass the maple syrup! We have buckwheat pancakes
How to make Buckwheat Pancakes
Making these buckwheat pancakes is similar to making any basic pancake recipe:
Whisk together the wet ingredients in one mixing bowl and the dry ingredients in another
Add the wet mixture to the dry, and mix until the batter is combined
Cook the pancakes in a nonstick skillet or on a griddle Once bubbles form on the first side, flip them over They are ready when they are puffed and cooked
Serve with maple syrup! My strawberry compote is also wonderful with these buckwheat pancakes
Buckwheat Pancake Recipe Tips
Spoon and layer your dough We want these buckwheat pancakes to be fluffy, not dry or dense It's important not to add too much flour to the batter, which is easy to do depending on how you measure your dough Use the spoon and layer method to avoid this Fluff the batter in the canter or bag with a spoon, and then gently pour it into your cup. Level off the top with a knife, wiping excess flour into the bag
Control the heat as you cook As you cook the pancakes, your pan will begin to absorb residual heat, which helps cook the outside of the pancake faster. You don't want them to cook too quickly - otherwise, the outside of the pancake will burn before the middles cook. If you notice that your pancakes are browning too quickly, turn off the heat
Keep them warm while you wait If you don't have a large griddle, you'll likely need to cook these buckwheat pancakes in batches. To keep the initial batch warm while you work through the rest of the batter, pile them on a large platter, tent with foil, and place in a 200°F oven until you're ready to serve.
Toppings are important These buckwheat pancakes aren't overly sweet on their own, so make sure to serve them with maple syrup to balance out their earthy flavor. Other great topping choices are strawberry compote, blueberry compote, and fresh fruit like sliced bananas or berries. You can't go wrong with peanut butter or almond butter or a dollop of Greek yogurt for extra protein.
These buckwheat pancakes freeze perfectly! Seal them in an airtight container or bag and refrigerate for up to 3 months Pop them in the microwave for about 30 seconds or in the toaster to reheat.
