Cooking with whole grains can result in a food that can be an acquired taste, which I talk about in how to adjust to whole grain baking for your family here.
But pancakes are just one of those things that you want to be light and fluffy, even if it’s 100% whole grain. That’s where Buckwheat comes in.
Buckwheat, which despite its name is actually a pseudo-grain–not a true grain, is gluten-free and is one of my go-to additions when baking with whole grains. It does phenomenal in lighter baked goods, like biscuits and pancakes, partnering with heavier grains to lighten up your dish.
Buckwheat has been enjoyed for thousands of years by different cultures. It originated in Southeast Asia around 6000 BC before making its way to Europe. The Russians use Buckwheat for their “blini,” the Fresh in their “galettes,” and American’s have adapted it and it’s used now for Buckwheat pancakes.
I wanted to create a Buckwheat pancake recipe that used things I usually keep in my pantry, as we typically save pancakes for a lazy Saturday morning. Fortunately, these can be mixed and made in around 30-minutes, and serve well with a side of bacon and a few eggs.
My husband not only finds them sweet enough to eat without syrup, but he’ll eat one even though he’s not a “pancake guy”–they are that good!
Paired with items you usually have in your cabinet, these Buckwheat pancakes are easy and ready for a weekend meal.
- Buckwheat flour: I don’t mill my own Buckwheat four at home because the hulls are too hard for most mills, so I buy mine pre-milled. Check your local grocery store’s gluten-free baking section as Buckwheat continues to grow in popularity
- Einkorn flour: For this recipe I used Einkorn that I had just milled in my flour mill, but you can replace it with any flour, including a gluten-free flour mix
- Baking powder: Important to get these pancakes nice and fluffy! Make sure your baking powder is not expired as that will impact its rise
- Salt: I use mineral salt for its extra nutrients. If you’re using regular table salt, use less than what I recommend here as mineral and Kosher salt are more coarse
- Egg: It keeps everything together
- Milk: I use whole raw milk but you can substitute it for any dairy-alternative
- Honey: You can also use sugar or maple syrup, or omit altogether
- Vanilla: The vanilla adds a nice subtle flavor to these pancakes
- Butter: Ideally you want to use unsalted butter, but I used salted because that’s what I had on hand. You can also substitute with coconut oil
- Olive oil spray: You can also use butter, but you’ll want something to ensure your pancakes don’t stick to the pan
Buckwheat is quickly becoming my go-to flour of choice to lighten up heavier whole grain recipes, especially something like pancakes.
- Nutritional value: Buckwheat is rich in vitamins, minerals, and antioxidants. It’s especially high in magnesium, dietary fiber, and essential amino acids
- Gluten-free: If you are sensitive to gluten or have Celiac Disease, Buckwheat is a great baking option
- Unique flavor: Buckwheat flour is ground from the entire Buckwheat seed, which includes the dark (and hard) black hull. This gives it a deep, distinct, nutty flavor which gives these pancakes depth and character
- Versatility : Buckwheat’s consistency makes it adaptable in both sweet and savory recipes. Try replacing up to 25% of the flour in your next cookie, biscuit, or bread recipe
Frequently asked questions
Can I make this gluten-free?
Yes, just substitute the Einkorn for a gluten-free all-purpose flour or another gluten-free flour such as Oat flour. You can also make it with all Buckwheat, although that will change the texture slightly.
Can I use regular wheat or all-purpose flour instead of Einkorn?
Yes, I used Einkorn because it’s my usual go-to flour, but you can substitute it with any wheat you have on hand. Note that you will want to use slightly less liquid if you use a more refined flour as fresh milled Einkorn is very thirsty and needs additional liquid. Remember, you can always add more liquid, but you can’t take it back. So start with 1 cup of milk and add more to “thin” the pancakes to how you like them.
Do I have to rest the pancake batter?
Baking with whole grains is different than your traditional all-purpose flour. Whole grains are “thirstier” than white flour and you’ll need to give it time to soak up the liquid. This not only ensures a even hydration and better texture, but your pancakes will be fluffier and the flavor of Buckwheat will be more developed.
Fluffy buckwheat pancakes recipes
- 2 Bowls, one larger and one smaller
- 1 Spatula
- 1 cup Buckwheat flour
- 1/2 cup Einkorn flour (substitute with any 100% whole wheat flour or use oat flour for gluten-free)
- 2 tsp Baking powder
- 1/2 tsp Mineral salt (use 1/4 tsp if you're using table salt)
- 1 tbsp Honey (optional for a touch of sweetness)
- 1 1/4 cup Milk
- 1 whole Egg
- 2 tbsp Melted unsalted butter (or coconut oil)
- 1 1/2 tsp Vanilla extract
- Olive oil spray or extra butter for the pan
Mix dry ingredients
- In a large mixing bowl, which together the Buckwheat flour, Einkorn flour, baking powder, and salt. This will ensure that the baking powder and salt are evenly distributed.
Combine wet ingredients
- In a separate bowl, lightly beat the egg. Add milk, honey, vanilla extract, and slowly add the melted butter. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don't over mix. It's okay if there are lumps! It will seem too runny but that is okay as it will thicken.
- Let the batter sit for 10-15 minutes. This allows the whole grain to soak up the liquid.
- Start preheating your pan over medium heat. Once hot, add olive oil, butter, or coconut oil to coat the pan.
Cook the pancakes
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles appear on the surface and edges look set (about 2-3 minutes). Flip the pancakes and cook for an additional 1-2 minutes on the other side, until golden brown and cooked through.
- Serve with your favorite toppings such as fresh fruit, maple syrup, yogurt, or nuts.