Buckwheat Pancakes

4.8
(196)
168 Reviews
42 Photos

These buckwheat pancakes came about for a few reasons: I get lots of requests for anything breakfast, I'm trying to cook with more whole grains, and I heard someone say it's almost impossible to make a great pancake using 100% buckwheat flour.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on February 28, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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close up on a stack of buckwheat pancakes topped with butter, syrup and fresh raspberries
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Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
5 mins
Total Time:
25 mins
Servings:
4
Jump to Nutrition Facts

Ingredients

  • 1 cup buckwheat flour

  • 1 ½ teaspoons white sugar

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 ¼ cups buttermilk

  • 1 large egg, beaten

  • ¼ teaspoon vanilla extract

  • 1 tablespoon unsalted butter, or as needed

Directions

  1. Whisk buckwheat flour, sugar, baking powder, baking soda, and salt together in a medium bowl.

    buckwheat flour

    Dotdash Meredith Food Studios

  2. Beat buttermilk, egg, and vanilla together in a large bowl.

    pancake wet ingredients

    Dotdash Meredith Food Studios

  3. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest until bubbles form and batter relaxes, about 5 minutes

    buckwheat pancake batter

    Dotdash Meredith Food Studios

  4. Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

    buckwheat pancakes on griddle

    Dotdash Meredith Food Studios

  5. Serve with berries.

    close up on a stack of buckwheat pancakes topped with butter, syrup and fresh raspberries

    DOTDASH MEREDITH FOOD STUDIOS 

Nutrition Facts (per serving)

196 Calories
6g Fat
26g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 196
% Daily Value *
Total Fat 6g 7%
Saturated Fat 3g 13%
Cholesterol 57mg 19%
Sodium 444mg 19%
Total Carbohydrate 26g 9%
Dietary Fiber 6g 21%
Total Sugars 6g
Protein 9g 18%
Vitamin C 1mg 1%
Calcium 164mg 13%
Iron 2mg 8%
Potassium 309mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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