Easy Fluffy Buckwheat Pancakes

Thanks to buckwheat flour, these delicious buckwheat pancakes have a light and tender texture with a delicate, nutty flavor. Jump to the Perfect Buckwheat Pancakes Recipe or read on to see our tips for making them.

How to Make Buckwheat Pancakes

What is Buckwheat Flour?

Buckwheat flour is a versatile, nutrient-rich ancient grain. It’s high in fiber and gluten-free.

The flavor is rich and nutty and works nicely when making pancakes, muffins, and quick bread. It’s also much darker in appearance than plain flour (or even whole wheat) flour. I actually love the color, but it can be a surprise the first time you use it.

How to Make Buckwheat Pancakes

Making a batch of buckwheat pancakes is just as simple as making regular pancakes. Simply swap buckwheat flour in for all-purpose flour and you are on your way.

How to Make Buckwheat Pancakes

Just like when we make whole wheat pancakes, for the best results, we prefer using a blend of flours. In this case, we like using a 50% buckwheat and 50% all-purpose flour blend.

You can use 100% buckwheat flour to make pancakes, but the texture will be a bit drier and the nutty flavor will be more assertive. The 50-50 blend makes pancakes that are fluffy and moist with a delicate nutty flavor.

How to Make Gluten-Free Pancakes

For gluten-free buckwheat pancakes, use 100% buckwheat flour or use a blend of buckwheat flour and your preferred gluten-free flour blend instead of the all-purpose flour.

More Ways to Use Buckwheat Flour

Buckwheat flour is versatile, and you can substitute it for all-purpose or whole wheat flour in quite a few recipes. Just like when making pancakes, we find that replacing a portion of the flour called for in the recipe with buckwheat flour generates the best results.

Here are a few examples:

  • Make muffins, like these blueberry muffins, but substitute 25% of the all-purpose flour called for in the recipe. The muffins will be light and take on a delicate nutty flavor thanks to the buckwheat.
  • Make buckwheat banana bread by swapping up to 50% of the flour in our banana bread recipe for buckwheat flour. The bread will be moist, and the nuttiness from the buckwheat complements the banana nicely.
  • Make different types of pancakes — try substituting some buckwheat flour for the all-purpose flour in these blueberry pancakes or these pumpkin pancakes.
How to Make Buckwheat Pancakes

Easy Fluffy Buckwheat Pancakes

  • PREP
  • COOK

These buckwheat pancakes are light and fluffy and made entirely from scratch. They’re not too sweet and are scented with vanilla, making them extra delicious. You can make these with 100% buckwheat flour or use a 50% buckwheat to 50% all-purpose flour blend. The 50-50 blend will make fluffier, more tender pancakes.

In the first step of the recipe, we mix milk and vinegar (or lemon juice) together. This is an easy way to mimic buttermilk. The acid reacts with the baking soda and makes the pancakes light and fluffy. Instead of mixing the milk and acid, you can substitute buttermilk. Or, if you would prefer to use baking powder, we’ve provided tips in the notes section below.

We call for unsalted butter in the recipe. You can use salted butter, but you may want to reduce the amount of salt used.

Makes 4 servings, 2 pancakes each

You Will Need

1 1/2 cups (187 grams) buckwheat flour (or use 50-50 blend of buckwheat and all-purpose flour, see notes)

1 1/4 cups (295 ml) milk, dairy and non-dairy both will work

2 tablespoons white vinegar or fresh lemon juice

4 tablespoons unsalted butter, melted, plus more for skillet

1 tablespoon sugar

3/4 teaspoon baking soda, see notes for substituting baking powder

1/2 teaspoon fine sea or table salt

1 large egg

1 teaspoon vanilla extract


  • Make Batter
  • In a 2-cup measuring jug or bowl, stir the milk and vinegar (or lemon juice) together, and then set aside for five minutes. (This mixture mimics buttermilk, which when mixed with the baking soda later in the recipe, makes the pancakes fluffy.)

    Meanwhile, whisk the flours, sugar, baking soda, and the salt in a medium bowl.

    Whisk the egg and vanilla into the milk.

    Make a well in the center of the flour mixture. Pour the milk mixture and melted butter into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps – it is important not to over-mix the batter.

    • Cook Pancakes
    • Heat a large skillet (or use a griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.

      Lightly brush the skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.

      When the edges look dry, and bubbles start to appear and pop on the top surface of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and your favorite pancake toppings.

Adam and Joanne's Tips

  • For the 50-50 blend of flour, use 3/4 cup (90g) buckwheat flour and 3/4 cup (90g) all-purpose flour
  • For gluten-free buckwheat pancakes, use 100% certified gluten-free buckwheat flour or use a blend of 50% buckwheat flour to 50% gluten-free flour blend (like Bob’s Red Mill).
  • As buckwheat pancake batter sits, it becomes thicker. If it seems too thick, stir in an extra splash of milk to thin it out.
  • When measuring your flour, before you scoop the flour into your measuring cup, fluff or stir the flour in the container (or bag) first, this aerates the flour and makes the measurement more accurate. Alternatively, you can stir the flour in the container, and then scoop it into your measuring cup. Then when the cup is full, use a straight edge to scrape away the excess flour. Doing this prevents adding too much flour to the batter, which causes the batter to be too thick.
  • Substitute for baking soda: To use baking powder instead of baking soda, leave out the vinegar or lemon juice called for in the recipe and use one tablespoon of baking powder.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 2 pancakes / Calories 312 / Total Fat 14.2g / Saturated Fat 7.9g / Cholesterol 78.6mg / Sodium 583.2mg / Total Carbohydrate 40.5g / Dietary Fiber 4.5g / Total Sugars 8.4g / Protein 10g
AUTHOR: Adam and Joanne Gallagher

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34 comments… Leave a Comment
  • SUSAN IRVIN March 14, 2021, 6:53 pm

    Made these this morning using 3/4 cup buckwheat and 3/4 cup Gluten Free Cafe all purpose baking mix, both sifted prior to measuring. I also used the vinegar and baking soda with unsweetend oat milk and the 4 T of pure Irish butter. The pancakes were very fluffy and delicious. We served them with strawberries, syrup, and whipped cream. So very yummy!!!

  • Tracy March 14, 2021, 12:50 pm

    Kate, you are my cooking hero…dinner, desserts, salad, and now pancakes! Thank you for always saving the day!

  • Sandy March 7, 2021, 2:08 am

    Love this recipe!! This is the best buckwheat pancake recipe I’ve used. I made 2 changes: used coconut oil instead of butter and used Monkfruit sweetener, and then I added cinnamon.The reason I changed to coconut oil is this: I wanted to also make waffles. And, they were perfect! I looked up how to convert pancake recipes to waffles, and they said to add oil, which I did not add extra, but the key is to not use butter. Why? As butter cooks down it separates the liquid from the fats and could make waffles stick and get soggy because it’s not fully fat. Oh, another tip is this: bake them. I use parchment paper on a baking sheet at 400 for about 10 to 15 minutes. The pan cooked will be better, but just takes longer. 🙂 Thank you for this recipe!!

  • Jill February 27, 2021, 8:51 am

    My husband Loves buckwheat pancakes and I have searched far and wide for a good recipe. So many turn out heavy and grainy. But these!!! We both absolutely loved them. I’ll be copying the recipe for my recipe box, for sure. Thank you!!

  • jackie February 4, 2021, 11:17 am

    I absolutely cannot stop eating these pancakes. The BEST recipe for buckwheat pancakes that I’ve seen!

  • Janice January 31, 2021, 9:19 am

    Thank you for this recipe! I’ve been trying different ones for quite some time and have been consistently disappointed. I used whole buttermilk with all buckwheat. They were a bit dry, but a beautiful crust formed and they were delicious. We buy buckwheat from the bulk section at Central Market in Houston. We always eat these with warm molasses. Definitely a taste acquired as a child and happy to rekindle my love of these savory cakes.

  • E.J. December 17, 2020, 10:05 am

    5 star Pancakes. All I changed was used apple cider vinegar when the recipe called for vinegar and Bobs Red Mill Fine Ground Buckwheat. I added about 1+cup wild frozen blueberries (the tiny ones from Trader Joe’s) and these pancakes were the fluffiest, best tasting ever made.

  • Dow Lyda November 25, 2020, 12:48 am

    I’m really average cook. I was going to give up pancakes altogether until I decided to give this recipe a go. Best decision ever. I use only buckwheat flour and follow the recipe and notes to the letter. As a result my husband and I have the best lovely fluffy pancakes. Thanks to Adam and Joanne.

  • Dana M October 2, 2020, 9:22 pm

    These pancakes are amazing!!! I’ve tried to make buckwheat pancakes several times and they’ve never come out. I used coconut milk for this and fresh squeezed lemon. Also did the 50/50 blend, using gluten free pancake flour mix. So glad I found this recipe, it’s a keeper and super easy!! Thank you!!!

  • Caden September 19, 2020, 3:42 am

    Hi There, Just tried this recipe out this morning for breakfast. It was so quick and easy. I can’t believe how effortless it was to creat such a delicious fluffy pancake! Thanks for sharing! This is my new go-to recipe!

  • Diana August 14, 2020, 1:16 pm

    When I was young my mom made these and I loved them. She bought a box mix from store, I have looked for a long while for a box but can only order online too expensive. I tried this recipe as is and they came out just like I remember. What’s enlightening is that these are gluten-free, this is why I never got sick eating these pancakes as a kid.

  • Chris July 31, 2020, 10:26 am

    We are trying to make healthier decision. My wife and I came across this recipe. We took the advice and went with the 50/50 blend and add baking powder instead of baking soda. Also substituted Almond Milk for regular milk. Very impressive. The pancakes were fluffy, nice flavor. Looks like this is a keeper. Excellent job on the recipe.

  • Sarah July 4, 2020, 1:04 pm

    I did half buckwheat flour and half white whole wheat flour. I also subbed sugar with honey and made modifications that another user suggested: Apple cider vinegar and light olive oil instead of lemon juice and butter. I added blueberries in half the batch. They tasted great! I didn’t need to add any toppings! 🙂

  • Mia Angelova June 20, 2020, 12:27 am

    Great pancakes, BUT I found the mixture really thick. Too thick actually, I had to add at least half a cup more milk and some water. I did half buckwheat and half normal flour. Not sure if it was the type of buckwheat I used?

    • Joanne August 16, 2020, 12:38 pm

      The brand of flour/type of flour can make the batter thicker. Also how you measure the flour can make a big difference. For example, if you “fluff” the flour first before scooping it, less flour will get into the measuring cup. Even better, if you spoon the flour into the measuring cup and then level it off with a something flat like a knife, the measurement will be much more accurate and consistent.

  • Don Hensiak June 14, 2020, 10:07 pm

    Made 50/50 with Bob’s Red Mill gluten free Flour. Outstanding! I’ve been diagnosed celiac for 10 months. I’ve tried lots of baking but all my buckwheat rolls or buns have been failures. These are really great! Glad to finally put the buckwheat to good use!


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