Fluffy Buckwheat Pancakes

Our family loves these easy buckwheat pancakes! Thanks to buckwheat flour, these delicious pancakes are fluffy, light, and tender, with a delicate, nutty taste. You’ll love them.

Buckwheat Pancakes Recipe Video

Our family loves these homemade buckwheat pancakes! They’ve recently turned into a weekend tradition. I love serving them with berries, sliced banana, and maple syrup. My son loves these with apple butter and whipped cream.

This buckwheat pancake recipe is easily made gluten-free or vegan. See my tips below.

Buckwheat Pancakes with berries and sliced bananas

Key Ingredients

  • Buckwheat flour: Buckwheat is a plant that produces grain-like seeds. These seeds are ground into a gluten-free flour with a rich, nutty flavor and dark color. I use Bob’s Red Mill buckwheat flour in the video.
  • Flour (optional): Buckwheat is delicious but can be a bit heavy, so I love blending it with all-purpose flour or, for gluten-free pancakes, a gluten-free all-purpose flour blend.
  • Milk and lemon juice: For tasty, fluffy pancakes, I make my DIY buttermilk mixture with milk and lemon juice (you can use non-dairy milk). You can also substitute with real buttermilk, which is delightful.
  • Butter, sugar, and vanilla: These add delicious flavor to our pancakes. You can use plant-based butter if you are making vegan pancakes.
  • Egg: One egg adds flavor and structure, so I love adding it. Replace it with a flax egg for vegan pancakes.
  • Baking soda: Reacts with the milk and lemon juice to help our pancakes rise. It makes them so fluffy!

How to Make Buckwheat Pancakes

Making buckwheat pancakes is just as simple as making regular pancakes. The flour blend recommended in our recipe makes fluffy and moist pancakes with a delicate, nutty flavor. In this recipe, I like combining buckwheat flour and all-purpose flour (for gluten-free pancakes, use your favorite all-purpose gluten-free flour blend). I do the same when making whole wheat pancakes (In that recipe, I combine whole wheat flour and regular flour to keep the pancakes super fluffy).

To make buckwheat pancakes, you’ll mix the buckwheat flour, all-purpose flour, sugar, baking soda, and salt in a bowl. Then, whisk the milk, lemon juice, egg, and vanilla into another. Combine the two mixtures, and you have your buckwheat pancake batter!

As the pancake batter sits, the buckwheat flour absorbs the moisture in the batter, so you might notice that it gets a bit thicker than you’d like to pour into your skillet. If this happens to you, add a tablespoon (or more) of milk to thin it out again.

I cook pancakes in melted butter and love the extra flavor and crispy edges you get. You can use a quality nonstick skillet without butter, and your pancakes will still flip nicely. Consider a quick brush of olive oil.

Homemade Buckwheat Pancakes

Storing Buckwheat Pancakes

Buckwheat pancakes last in an airtight container in the fridge for up to a week. You can also freeze them. Line them up on a baking sheet for about 30 minutes. Then, put them in a freezer bag with parchment paper between each pancake to prevent sticking. They’ll keep for up to 2 months.

To reheat buckwheat pancakes, place them on a microwave-safe plate and cook for 20 seconds per pancake (add more time for multiple pancakes). Alternatively, wrap them in foil and bake them in the oven at 350°F for about 10 minutes.

More Ways to Use Buckwheat Flour

Buckwheat flour is versatile. You can often substitute it for all-purpose or whole-wheat flour in your favorite recipes. I’ve found the best success when replacing a portion of the flour called for in recipes with buckwheat flour (like I do in this buckwheat pancake recipe).

Buckwheat flour adds a delicate nutty flavor to muffins. Substitute 25% of the all-purpose flour called for in this blueberry muffin recipe or strawberry muffin recipe.

I love it with bananas and have successfully replaced up to 50% of the flour in our banana bread recipe with buckwheat flour. The bread will be moist, and the nuttiness from the buckwheat complements the banana nicely. I think it would be amazing in these banana muffins with chocolate chips.

Or, make more pancakes! Try substituting buckwheat flour for some of the all-purpose flour in our blueberry pancakes or these pumpkin pancakes.

A stack of Buckwheat Pancakes with sliced bananas and raspberries

Fluffy Buckwheat Pancakes

  • PREP
  • COOK
  • TOTAL

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. I highly recommend our blend of buckwheat flour and all-purpose flour (or GF all-purpose flour). The blend will make fluffier, more tender pancakes.

Makes 10 pancakes

Watch Us Make the Recipe

You Will Need

1 cup (120g) buckwheat flour

1/2 cup (65g) all-purpose flour or gluten-free all-purpose flour blend

1 ¼ cups (295ml) milk, dairy or non-dairy

2 tablespoons fresh lemon juice or white vinegar

4 tablespoons (56g) unsalted butter, melted, plus more for skillet

1 tablespoon sugar

3/4 teaspoon baking soda

1/2 teaspoon fine sea salt

1 large egg

1 teaspoon vanilla extract

Directions

    1Combine the milk and lemon juice, then set aside for five minutes. This mixture mimics buttermilk, which makes the pancakes fluffy when mixed with the baking soda later in the recipe.

    2Meanwhile, whisk the buckwheat flour, all-purpose flour, sugar, baking soda, and salt in a medium bowl.

    3Whisk the egg and vanilla into the milk mixture (it will be thicker now).

    4Make 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.

    5Heat a large skillet (or griddle) over medium heat. The pan is ready if a little water splatters onto the surface, dancing around the pan and eventually evaporating.

    6Lightly brush the skillet with melted butter. Use a 1/4 cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.

    7When the edges look dry, and bubbles start to appear and pop on the top surface of the pancake, turn over, about 2 minutes.

    8Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.

    9Serve immediately with warm syrup, butter, and your favorite pancake toppings.

Adam and Joanne's Tips

  • Gluten-free buckwheat pancakes: Swap the all-purpose flour for your favorite gluten-free flour blend, or use 100% buckwheat flour (1 ½ cups (180g). 100% buckwheat flour pancakes are more dry and a bit more dense.
  • Vegan pancakes: Use non-dairy milk, plant-based butter, and one homemade flax egg.
  • Batter too thick: Buckwheat pancake batter becomes thicker as it sits. If it’s too thick, stir in an extra splash of milk to thin it out.
  • Measuring your flour: Fluff the flour in its container, then gently scoop it into your measuring cup until slightly mounded. Level off the top with a knife for accurate measuring. Use a scale and measure the flour by weight (in grams) for even more accuracy.
  • Buttermilk: Substitute 1 ¼ cups (295ml) buttermilk for the milk and lemon juice mixture. If the batter seems too thick, add an extra tablespoon.
  • 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.
  • The nutrition facts provided below are estimates.
Nutrition Per Serving Serving Size 1 pancake / Calories 135 / Total Fat 6.5g / Saturated Fat 3.7g / Cholesterol 33.9mg / Sodium 233mg / Total Carbohydrate 16g / Dietary Fiber 1.4g / Total Sugars 3.2g / Protein 3.8g
AUTHOR:  Adam and Joanne Gallagher
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132 comments… Leave a Review
  • Andrea Saadatmandi July 1, 2024, 9:49 am

    These were the fluffiest pancakes we ever had and were deliscious as well! Great recipe! Thanks for sharing.

    Reply
  • Roxi June 10, 2024, 7:24 pm

    These are amazing! So thankful for a good gf recipe. My family loved them! Thank you!

    Reply
    • Adam June 20, 2024, 4:57 pm

      We are thrilled that your family loves the recipe 🙂

      Reply
  • Christine Vladeck June 7, 2024, 10:01 pm

    These are amazing. Definetely a favorite in our family and I like to eat them too 🙂 I use boxed coconut milk and that works perfect for us. I use them to make both waffles and pancakes. They hold together amazingly well. I mix the buckwheat flour with Bob’s Redmill GF flour.

    Reply
    • Adam June 8, 2024, 4:38 pm

      Thank you so much for taking the time to let us know your personal subs and that it works as waffles! So useful, thank you 🙂

      Reply
  • Kristi May 30, 2024, 7:22 pm

    These are amazing as written. We modified the recipe a bit the second time we made them and they are just so good – added cinnamon and nutmeg – and we had an overripe banana which we just mashed and added to the wet ingredients. Also instead of the baking soda, we did 1/2 tsp baking soda and 1/4 tsp baking powder. And the final modification, we put blueberries in each pancake – once the pancake is in the pan, we sprinkled blueberries on top (I like a blueberry in each bite) before the flip. They were simply heavenly. Thank you for this recipe!!

    Reply
    • Adam May 31, 2024, 6:19 pm

      We are so happy that you love the pancakes and thank you so much for coming back to leave a review 🙂

      Reply
  • Philippa May 12, 2024, 11:56 am

    This is my go-to Sunday morning pancake recipe, so reliable, it honestly never fails. I’ve substituted apple cider vinegar for lemon, also buttermilk or yogurt, all sort of flour types for plain, added flax seed powder, pea protein, and usually halve the recipe for two people (using one egg and less sugar) – always delicious and fluffy! Today’s topping was hazelnut chocolate spread and banana, but usually it’s healthy greek yogurt and banana (and always maple syrup!).

    Reply
  • Tootsie April 29, 2024, 11:30 am

    This is The Best Recipe for Buckwheat Pancakes that I have ever had/tasted Kudos for this delicious creation. I served the pancakes with bananas and warm, local maple syrup Thank You

    Reply
    • Joanne April 29, 2024, 12:59 pm

      So happy you enjoyed them! Warm maple syrup over pancakes is the best!

      Reply
  • Jane Burggraff March 3, 2024, 4:41 pm

    Made per written. Very good. Chose this recipe because of the measurements in grams. Thank you for that!

    Reply
    • Joanne April 23, 2024, 11:50 am

      Glad we could help, Jane! Thanks for coming back.

      Reply
  • Melissa February 25, 2024, 9:12 pm

    So good! I used almond flour in place of the wheat flour.

    Reply
    • Adam February 26, 2024, 7:24 pm

      We are so happy that the almond flour worked for you! Thanks for letting us know 🙂

      Reply
  • Gai February 4, 2024, 2:12 pm

    Nutritious and delicious. Love these pancakes! This is my new go-to pancake recipe. They are amazingly fluffy. I found the batter too thick and add 1/4 + cups more milk. I have used Casava flour for the 1/2 cup but will try almond flour next time for the added protein. I use soy or coconut milk and substitute in coconut oil for the butter. I like the delicate coconut flavor of the coconut milk and oil the best.

    Reply
  • Ellie Krajewski February 3, 2024, 5:31 pm

    I remember eating buckwheat pancakes 5 decades ago and thinking bleach. But my friend likes them so I tried this recipe. Dee- vicious!!!

    Reply
    • Joanne April 23, 2024, 11:51 am

      Wonderful, I’m glad you gave them another try 🙂

      Reply
  • Cynthia B February 3, 2024, 12:40 pm

    My husband said, “Those pancakes were delicious!” This from a guy who isn’t that fond of pancakes! I used coconut flour in place of wheat flour. The dough was awfully thick and I needed to smoosh them down to cook. Nevertheless, they were fluffy, cooked all the way through, and yummy.
    I’ll definitely make them again. Next time I’ll sift the flours before measuring. While waiting for some to cook, I read the comments in this post. I added some water as suggested above and the pancakes were just as good.

    Reply
    • Joanne April 23, 2024, 11:52 am

      Hi Cynthia, Coconut flour has amazing absorption properties, next time, I’d hold back on some of the coconut flour (I usually use 1/4 cup coconut flour substitute 1 cup regular flour).

      Reply
  • Sheila January 25, 2024, 12:24 pm

    Excellent recipe, so easy and used Bob red mills
    GF flour & buttermilk . Topped with the Chokecherry syrup I made. PS. At Xmas, 4 yr old grandson helped make these. Yesterday he asked for pancakes,his dad said they didn’t have enough flour, reply was: no problem Dad use Buckwheat.

    Reply
    • Joanne April 23, 2024, 11:52 am

      That’s amazing, Sheila! Thanks for coming back.

      Reply
  • Craig January 14, 2024, 11:13 am

    I was disappointed by this recipe. I’ve made many different buckwheat pancakes over the last 40 years and this one was not a good one.

    Reply
    • Joanne April 23, 2024, 11:53 am

      Hi Craig, I’m sorry the recipe didn’t work as well for you. Our family loves these pancakes.

      Reply
  • Vicki January 1, 2024, 10:19 am

    Could you substitute buttermilk for the milk/lemon juice mixture ?

    Reply
    • Joanne April 23, 2024, 11:53 am

      Absolutely!

      Reply

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