- Prepare the Ingredients
Gather all your ingredients: 1 1/2 cups buckwheat flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 large egg, 1 1/2 cups buttermilk, 2 tbsp pure maple syrup, and 3 tbsp melted unsalted butter. Have additional butter or neutral oil ready for greasing the pan.
- Mix the Dry and Wet Ingredients
In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, and salt. In a separate medium bowl or large measuring jug, whisk the egg until frothy. Then whisk in the buttermilk, maple syrup, and melted butter until fully combined.
- Combine and Rest the Batter
Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together until just combined—it's okay if a few lumps remain. Overmixing leads to tough pancakes. Let the batter rest on the counter for 10 full minutes; this is crucial for tender results.
- Cook the Pancakes to Perfection
While the batter rests, preheat a large non-stick skillet or griddle over medium-low heat. Once hot, add a small pat of butter or a drizzle of oil. For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for 2-3 minutes, until the edges look set and bubbles form on the surface and begin to pop. Carefully flip and cook for another 1-2 minutes until golden brown and cooked through. Serve immediately.
- Calories:320 kcal
- Protein:10 g
- Carbohydrates:45 g
- Sugar:12 g
- Salt:0.7 g
- Energy:1340 kJ
- Fat:12 g
There’s a specific, quiet craving that hits on a chilly Saturday morning. It’s not for the airy sweetness of classic flapjacks. No, it’s for something with more soul, more character—a plate of perfectly cooked buckwheat pancakes. These aren’t just another breakfast option; they’re a warm, earthy hug in edible form, with a deep, nutty flavor and a tender, slightly nubby texture that’s endlessly satisfying. I know, because I spent years tweaking this recipe to nail that elusive balance.
The Surprisingly Stubborn History of Buckwheat Pancakes
This recipe has roots that run deeper than most American breakfast staples. Contrary to its name, buckwheat isn’t a type of wheat at all. It’s a fruit seed related to rhubarb, a fact that makes these pancakes naturally gluten-free. For centuries, variations of these griddle cakes were a cornerstone of pioneer and farmer diets across Europe and America—a hearty, inexpensive, and shelf-stable way to fuel a long day. My version pays homage to that rustic heritage while streamlining the process for the modern kitchen.
What Makes These Hearty Griddle Cakes Special
The magic happens in the batter. By using 100% buckwheat flour and allowing it to mingle with buttermilk and an egg, you create a mixture that’s robust yet delicate. The result is a stack with a gorgeous, speckled brown hue and a flavor profile that’s complex: deeply nutty with a subtle, almost savory tang from the buttermilk. It’s this complexity that makes them the perfect canvas for both sweet maple syrup and savory toppings like a fried egg.
The Non-Negotiable Pro-Tip: Let It Rest
This is the one step you cannot skip. Once you combine the wet and dry ingredients, you must walk away. Let the batter sit, undisturbed, for a full 10 minutes. This hydrates the buckwheat flour fully, which is key to achieving a tender crumb instead of a gritty one. I used to rush this, and my pancakes were always a bit… chewy. A brief rest transforms everything. Meanwhile, preheat your skillet or griddle over medium-low heat—a truly hot surface is your second secret weapon.
Serving & Pairing Ideas Beyond the Syrup
Of course, a river of warm maple syrup and a pat of melting butter is a timeless classic. But don’t stop there. For a brunch-worthy twist, top a stack with a dollop of lemon curd and fresh blueberries. Feeling savory? A few slices of crispy bacon and a drizzle of honey create a sublime sweet-salty situation. As for drinks, a strong cup of black coffee or a smoky Lapsang Souchong tea cuts through the richness beautifully.
Variations & Clever Substitutions
This recipe is wonderfully adaptable. Need it dairy-free? Swap the buttermilk for an equal amount of plant-based milk mixed with 1 tablespoon of lemon juice or vinegar. Want a protein boost? Add a scoop of your favorite vanilla or unflavored protein powder to the dry ingredients. For a fun fall variation, fold in a handful of finely chopped pecans and a pinch of cinnamon. You can even make the batter the night before and let it rest in the fridge for ultra-tender results.
Make-Ahead & Storage Wisdom
Leftover batter keeps well, covered, in the refrigerator for up to 2 days—it may thicken, so stir in a splash of milk to loosen it. Cooked pancakes freeze like a dream. Let them cool completely on a wire rack, then layer them between sheets of parchment in a freezer bag. Reheat directly from frozen in a toaster or a 350°F oven until warm and crisp-edged.
Your Buckwheat Pancakes Questions, Answered
Can I make these gluten-free? Absolutely! As written, this recipe is naturally gluten-free. Just double-check that your baking powder is certified GF.
My batter seems too thick. What did I do wrong? Buckwheat flour varies in absorption. If your batter feels more like dough than a pourable batter, simply add more buttermilk, one tablespoon at a time, until it reaches the right consistency—it should ribbon off the spoon.
Why do my pancakes stick to the pan? This usually means your pan isn’t hot enough or well-greased. Ensure it’s properly preheated and use a generous swipe of butter or neutral oil between each batch. For more deep-dive cooking science, the team at Serious Eats is a fantastic resource.
So, there you have it. My go-to recipe for a weekend that deserves something special. This stack of buckwheat pancakes is more than breakfast; it’s a ritual, a moment of quiet comfort. I promise, once you taste that earthy, nutty flavor and achieve that perfect, tender bite, you’ll understand the obsession. Now, go preheat that skillet. I can’t wait to hear how yours turn out—share your creations in the comments below! And for more inspiration, browse through our recipe collection.
