Description
These fluffy buckwheat pancakes are light, tender, and naturally wholesome. With a nutty flavor and subtle sweetness, they’re perfect for slow mornings.
Ingredients
1 cup (120g) buckwheat flour
1/2 cup (65g) all-purpose or GF flour
1 1/4 cups (295ml) milk (dairy or non-dairy)
2 tbsp lemon juice or white vinegar
4 tbsp (56g) unsalted butter, melted (plus more for skillet)
1 tbsp sugar
3/4 tsp baking soda
1/2 tsp sea salt
1 large egg
1 tsp vanilla extract
Instructions
1. Combine milk and lemon juice in a bowl. Let sit 5 minutes.
2. Whisk flours, sugar, baking soda, and salt in a large bowl.
3. Whisk egg and vanilla into the milk mixture.
4. Pour milk mixture and melted butter into the dry ingredients.
5. Stir until just combined; some lumps are okay.
6. Heat skillet over medium and brush with butter.
7. Spoon 1/4 cup batter per pancake into skillet.
8. Cook until bubbles form and edges dry (about 2 minutes).
9. Flip and cook 1–2 more minutes until golden.
10. Serve hot with butter and maple syrup.
Notes
Batter thickens as it sits. Add a splash of milk to thin if needed.
Freeze pancakes in layers with parchment paper between each.
Use a flax egg for a vegan version and plant-based milk/butter.
Substitute 100% buckwheat flour for a denser, heartier result.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 135
- Sugar: 3.2g
- Sodium: 233mg
- Fat: 6.5g
- Saturated Fat: 3.7g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1.4g
- Protein: 3.8g
- Cholesterol: 33.9mg
Keywords: buckwheat flour recipes, gluten-free pancakes, fluffy pancakes