Easy Fluffy Buckwheat Pancakes

Thanks to buckwheat flour, these delicious buckwheat pancakes have a light and tender texture with a delicate, nutty taste. Our recipe is quick, simple, and makes the best buckwheat pancakes at home.

Watch the Video

Buckwheat Pancakes Recipe Video

What is Buckwheat Flour?

Buckwheat is a versatile, nutrient-rich plant with grain-like seeds. Buckwheat flour is made by grinding these seeds. It’s high in fiber and, since it is not wheat, is 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.

Buckwheat Pancakes with berries and sliced bananas

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 blend of buckwheat flour and all-purpose flour. To keep the pancakes gluten-free, you can swap the all-purpose flour for your favorite all-purpose gluten-free flour blend.

You can also use 100% buckwheat flour to make pancakes, but the texture will be a bit drier and the nutty flavor will be more assertive. The blend recommend in the recipe 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.

Homemade Buckwheat Pancakes

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.
A stack of Buckwheat Pancakes with sliced bananas and raspberries

Easy 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. You can make these with 100% buckwheat flour or use our recommended blend of buckwheat flour and all-purpose flour. The blend will make fluffier, more tender pancakes.

In the first step of the recipe, we mix milk and lemon juice (or vinegar) 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 10 pancakes

Watch Us Make the Recipe

You Will Need

1 cup (120 grams) buckwheat flour

1/2 cup (65 grams) all-purpose flour or use an all-purpose gluten-free flour blend

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

2 tablespoons fresh lemon juice or white vinegar

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

Directions

  • Make Batter
  • 1Combine the milk and lemon juice, 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.

    2Meanwhile, whisk the flours, sugar, baking soda, and the salt in a medium bowl.

    3Whisk the egg and vanilla into the curdled milk.

    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.

  • Cook Pancakes
  • 1Heat 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.

    2Lightly 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.

    3When 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 gluten-free buckwheat pancakes, swap the all-purpose flour for your favorite gluten-free flour blend or use additional buckwheat flour (1/2 cup or 60 grams) in place of the all-purpose flour. 100% buckwheat flour pancakes are a little drier.
  • 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 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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104 comments… Leave a Review
  • Jim K October 22, 2023, 12:16 pm

    I made the pancakes this morning and they were great. Note that I make buckwheat pancakes just about every Sunday. They were a lot fluffier than my usual with recipe from Bob’s Red Mill. I really like the vinegar and plant milk trick to make vegan buttermilk as I don’t eat dairy. Definitely a keeper.

    Reply
    • Adam October 22, 2023, 12:20 pm

      Yay! We really appreciate you leaving a review. We are so glad you loved your pancakes 🙂

      Reply
  • Mallory August 22, 2023, 9:34 am

    This recipe is wonderful. I love it. So fluffy when other buckwheat flour pancake recipes are dry and a strange texture on the inside sometimes. Thank you for sharing this! I am keeping this recipe for life!

    Reply
  • Gina August 21, 2023, 11:10 am

    My search for perfect buckwheat pancakes is finally over! I love buckwheat, and I’ve made many, many buckwheat pancakes and these are by far the best. I used bob’s red mill gluten free flour for the 1/2 cup regular flour, and oatley full fat oat milk, otherwise I followed the recipe exactly. For the last few pancakes, I mixed in some frozen wild blueberries.

    Reply
    • Adam August 21, 2023, 5:20 pm

      Hi Gina, We are so glad that you found us! We are so glad you enjoyed the recipe 🙂

      Reply
  • Glenn Grove August 4, 2023, 2:17 pm

    I just made these Buckwheat pancakes and they are superb!! I followed the recipe exactly. I’m calling my Dad right now to give him the recipe, He loves Buckwheat pancakes. Thank you so much!!

    Reply
  • Kelly July 15, 2023, 8:19 am

    These were fabulous! Only changes made being also dairy free and using what I had on hand was I used 50/50 of buckwheat and GF flour mix, coconut oil for the butter, and xylitol for the sugar.

    Reply
    • Adam July 16, 2023, 6:42 pm

      Hi Kelly, thanks for coming back to let us know about your subbing success. We are so happy that it worked for you 🙂

      Reply
  • Nancy July 12, 2023, 7:02 pm

    These were excellent.

    Reply
  • Angie July 9, 2023, 2:31 pm

    Thank you for this great recipe. I’m glad you said about sifting the flour,so it’s not too heavy. I made it totally gluten free by using buckwheat and brown rice flour. I also added a little bit more sugar, brown. And instead of milk, I used yogurt. Pancakes were nice and fluffy.

    Reply
  • Angelina July 3, 2023, 5:29 pm

    Best recipe by far. I made waffles and they were soooo fluffy. But I did swap out butter with coconut oil and added an very ripe banana.

    Reply
  • SandyFeet June 20, 2023, 3:15 pm

    THANK YOU!!! This was the BEST recipe for Buckwheat pancakes that I ever have tasted, better than my mother-in-law’s and that is saying A LOT. It brings me back to my early days as a new wife a LONG time ago.

    Reply
  • Linda Storey June 16, 2023, 1:01 pm

    Absolutely delish! A suggestion of chocolate to my taste buds. I added a bit of cinnamon and freshly grated nutmeg for fun. A big thank you to you!

    Reply
  • JoDee June 1, 2023, 5:54 pm

    Made them vegan and they were truly: the Best ever buckwheat pancakes! I made a half recipe as follows. You will note a few changes I made them because you said they were drier made with all buckwheat flour. I thought of using applesauce as that adds moisture. I didn’t have that on hand so I added a 1/4 cup of apple pulp from juicing including apple slices I cut finer that didn’t make into juice. I think apple sauce would work the same or better:
    3/4 cup buckwheat flour
    3/4 cup almond milk
    1 Tablespoon lemon juice
    2 Tablespoons earth balance (butter)
    1/2 Tablespoon maple syrup
    3/8 teaspoons baking soda
    1 Tablespoon ground flaxseed mixed with
    3 Tablespoons almond milk
    1 teaspoon dried vanilla powder.

    The ground flaxseed and the ‘milk’ mixed together I let set together till thickened and then I mixed them with all the wet ingredients prior to mixing them with the dry.
    They are slightly more fragile but so very delicious. I will be making them regularly.

    Reply
  • Deb May 2, 2023, 7:48 am

    Best buckwheat pancakes I’ve ever had.

    Reply
  • Ella April 10, 2023, 8:52 pm

    Do you think I could use whole wheat flour instead of the all-purpose? Or do you think this would make it dry?

    Reply
    • Joanne April 11, 2023, 4:31 pm

      Hi, whole wheat flour is perfectly fine in these pancakes.

      Reply

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