Buckwheat Pancakes
Buckwheat Pancakes

Buttermilk adds a flavorful twist to earthy buckwheat flour for a pancake recipe that will last! You can even make these surprisingly fluffy buckwheat pancakes gluten-free.

There’s something about buckwheat pancakes that’s reminiscent of days gone by—pioneer days, log cabins, pot-bellied kilns, and all that. Maybe it’s because buckwheat was much more popular a hundred years ago.

Despite the name, buckwheat does not contain “wheat.” It’s not even a grain or grass. But in many ways it behaves like wheat, and its flour makes wonderfully, unexpectedly fluffy pancakes with a rich, warm, earthy flavor.

We’ve experimented quite a bit with this recipe, including one egg, no egg, all buckwheat flour (gluten-free of course), or half buckwheat, half all-purpose flour, and guess what? Everything is good.

My favorite combination involves one egg and uses half white flour and half buckwheat flour. But the combinations without egg or with buckwheat flour were also fluffy, flavorful and way too much to eat.

Buckwheat does not contain gluten. So if you’re gluten sensitive at all, you shouldn’t have a problem with buckwheat (just use the whole buckwheat flour instead of the mix in the recipe below). Griddle is on!

Make tips ahead

Save yourself some prep time by making the pancake batter the night before, then cover and refrigerate until ready for breakfast. Allow the batter to sit on the counter while your skillet or griddle preheats, then continue with the recipe.

Buckwheat pancakes are also good leftovers. Keep all the extras in an airtight container or tightly wrapped for a lightning-fast breakfast the next day.

Warm up pancakes

Pancakes heat up really well. Although reheating pancakes in the microwave works, reheating them in a toaster oven or in the oven results in better texture and quality. We’ve created a helpful guide on how to reheat just one pancake or a whole stack of them.

More pancake recipes to get your day off to a good start

  • Oatmeal Buttermilk Pancakes
  • Lemon Ricotta Pancakes
  • Zucchini Walnut Pancakes
  • Chocolate Pumpkin Pancakes
  • Blueberry Buttermilk Pancakes

From the editors of Simply Recipes

Buckwheat pancakes

preparation time
5 minutes

cooking time
20 minutes

total time
25 minutes

4 servings

to 14 pancakes

You can use all of the buckwheat flour for a 100% gluten-free buckwheat pancake if you like. Or you can substitute cup for cup gluten-free baking mix for the all-purpose flour.

The egg is optional, we made the pancakes both ways, with egg and without. With egg, the pancake just gets a little more structure.

Don’t have buttermilk? You can use 2 tablespoons of white vinegar stirred into enough regular milk to make 2 cups. (After stirring in the vinegar, let the mixture sit for 5 minutes.) Or you can mix together 1 1/2 cups plain yogurt and 1/2 cup milk.


  • 3/4 cup (100G) buckwheat flour

  • 3/4 cup (100G) all purpose flour

  • 3 tablespoon sugar

  • 1/2 teaspoon Salt

  • 1 teaspoon baking soda

  • 1 egg, Optional

  • Up to 2 cups (475 ml) buttermilk

  • 3 tablespoon (14g) unsalted butter, melted and slightly cooled

  • vegetable oil Per coat pan


  1. Preheat pan:

    Heat a seasoned griddle, cast-iron skillet, or non-stick skillet over medium-high heat. The pan or griddle should be ready for the batter once mixed.

  2. Prepare pancake batter:

    Whisk together the dry ingredients – flour, sugar, salt, baking soda – in a large bowl.

    Beat the egg with a fork and stir into half of the buttermilk. Add the melted butter and stir. Add the egg mixture to the dry ingredients, then slowly add more buttermilk as needed to create a thick but pourable consistency for your batter (you may not need all of the buttermilk depending on the type of buttermilk and brand of flour you use). ).

    Just stir until everything is combined. Don’t overmix! A few lumps are fine.

  3. Ladle the batter onto the hot pan:

    Add a small amount (1/2 teaspoon) of vegetable oil to the skillet or griddle and spread with a paper towel to coat.

    Scoop the dough onto the hot surface to the desired size, about 4 to 5 inches wide. (A 1/4-cup measure makes about a 4-inch pancake.) Reduce the heat to medium-low. Let the pancake cook for 2 to 3 minutes on this first side.

  4. Turn pancakes:

    Look for bubbles on the surface of the pancake. When air bubbles rise to the top of the center of the pancake, flip the pancake. Fry an additional 1 to 2 minutes, or until nicely browned.

  5. Keeping finished pancakes warm:

    Keep your pancakes warm on a rack in the oven set to warm, or stack them on a plate and cover with a towel if you’re baking more. Brush more oil on pan between pancakes, if needed.

    Serve with butter and maple syrup.

nutritional information (per serving)
385 calories
15g Fat
52g carbohydrates
11g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!