Fluffy buckwheat pancake recipe

Our family loves these simple buckwheat pancakes! Thanks to buckwheat flour, these delicious pancakes are fluffy, light, tender, subtle and nutty. You will love them.

Our family loves these homemade buckwheat pancakes! They have recently become a weekend tradition. I like serving with berries, sliced ​​bananas and maple syrup. My son loves apple butter and whipped cream.

This buckwheat pancake recipe is easy to make gluten-free or vegan. Please see the tips below.

Key Ingredients

• Buckwheat flour: Buckwheat is a plant that produces seeds similar to cereals. These seeds stick it in a gluten-free flour and have a rich nutty flavor and dark color. I used Bob’s red flour in the video.
• Flour (optional): The buckwheat is delicious, but it can be a little heavy, so I like to mix it with all-around flour, or, for gluten-free pancakes, all-around flour mixtures.
• Milk and lemon juice: For delicious, fluffy pancakes, I mix DIY buttermilk with milk and lemon juice (you can use non-dairy cow milk). You can also use real buttermilk instead, which is pleasant.
• Butter, sugar and vanilla: These add deliciousness to our pancakes. If you are making vegan pancakes, you can use plant-based butter.
• Egg: One egg adds flavor and structure, so I like to add it. Use flax eggs instead of vegan pancakes.
• baking soda: React with milk and lemon juice to help our pancakes rise. It makes them so fluffy!

How to make buckwheat pancakes

Making buckwheat pancakes is as easy as making regular pancakes. The flour mixture suggested in our recipes can make fluffy and moist pancakes and soft, nutty flavors. In this recipe, I like to mix buckwheat flour with 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 mix whole wheat flour with regular flour to keep the pancakes super fluffy).

Make buckwheat pancakesyou will mix buckwheat flour, all-purpose flour, sugar, baking soda and salt in a bowl. Then, stir the milk, lemon juice, eggs and vanilla into another. Combine the two mixtures together and you can use buckwheat pancake batter!

When the pancake batter is sitting, buckwheat flour absorbs moisture from the batter, so You may notice that it is a little thicker than you want to pour into a frying pan. If this happens, add a tablespoon (or more) of milk to dilute it again.

I cook pancakes with melted butter And love the extra flavor and crispy edges you get. You can use a quality nonstick pan without butter and your pancakes can still flip well. Consider brushing olive oil quickly.

Store buckwheat pancakes

Buckwheat pancakes last for up to a week in an airtight container in the refrigerator. You can freeze them too. Stand them on a baking sheet for about 30 minutes. Then, place them in a freezer bag between each pancake to prevent sticking. They will last for 2 months.

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

More ways to use buckwheat flour

Buckwheat flour is widely used. You can usually replace all-purpose or whole wheat flour in your favorite recipes. In replacing a portion of the flour, I found the best success, which used buckwheat flour in the recipe (like I did in this buckwheat pancake recipe).

Buckwheat flour adds a nutty flavor to the muffin. In this blueberry muffin recipe or strawberry muffin recipe, replace 25% of all-around flour.

I love bananas and successfully replaced 50% flour in our banana bread recipe. The bread will be moist and the buckwheat jam replenishes the bananas well. I think these banana muffins and chocolate chips would be great.

Or, make more pancakes! Try using buckwheat flour instead of our blueberry pancakes or some of the all-purpose flour from these pumpkin pancakes.