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Benjamin

Fluffy Buckwheat Pancakes for Mornings

Start your day with the hearty, nutty goodness of Buckwheat Pancakes. Naturally gluten-free and packed with fiber and protein, these pancakes are as delicious as they are nutritious. With a slightly earthy flavor and a soft texture, they pair perfectly with your favorite toppings, whether sweet or savory. Ideal for breakfast or brunch, these pancakes are quick, easy, and guaranteed to please everyone at the table.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 pancakes
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup buckwheat flour
  • 1/2 cup all-purpose flour optional for extra fluffiness
  • 2 tablespoons sugar optional for sweetness
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 1/4 cups milk dairy or plant-based
  • 2 tablespoons melted butter or vegetable oil
  • 1 teaspoon vanilla extract

Method
 

Mix the Dry Ingredients:
  1. In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour (if using), sugar, baking powder, baking soda, and salt.
Combine the Wet Ingredients:
  1. In a separate bowl, whisk the egg, then add the milk, melted butter, and vanilla extract. Mix until smooth.
Create the Batter:
  1. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the pancakes light and fluffy.
Preheat and Grease the Pan:
  1. Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
Cook the Pancakes:
  1. Pour 1/4 cup of batter onto the skillet for each pancake.
  2. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set.
  3. Flip and cook for another 1–2 minutes, or until golden brown.
Serve Warm:
  1. Stack the pancakes on a plate and serve immediately with your favorite toppings, such as fresh fruit, maple syrup, or a dollop of yogurt.

Notes

  • Gluten-Free Option: Skip the all-purpose flour for a completely gluten-free version.
  • Vegan Version: Replace the egg with a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) and use plant-based milk and oil.
  • Storage: Leftover pancakes can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Reheat in the toaster or oven.

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