Buckwheat Pancakes Recipe

Introduction

These buckwheat pancakes offer a nutty flavor and tender texture that make for a delightful breakfast or brunch. Enhanced with browned butter and warm cinnamon, they pair perfectly with fresh fruit and maple syrup for a comforting start to your day.

Ingredients

• 4 tbsp. (1/2 stick) butter, plus more for pan
• 1 cup buckwheat flour
• 1/4 cup granulated sugar
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 2 large eggs
• 1/2 cup milk, preferably whole
• 1 tsp. pure vanilla extract
• Yogurt, jam, fruit (such as strawberries, blueberries, and bananas), toasted coconut, and/or maple syrup, for serving

Instructions

1. Step 1: In a small saucepan over medium heat, melt the butter. Once it starts to foam, reduce the heat to medium-low and cook until the butter turns golden and stops sizzling, about 2 minutes. Immediately remove from heat and pour into a small bowl to cool.
2. Step 2: In a large bowl, whisk together the buckwheat flour, granulated sugar, baking powder, cinnamon, baking soda, and kosher salt until well combined.
3. Step 3: In a medium bowl, whisk the eggs, milk, vanilla extract, and cooled browned butter. Add this mixture to the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes tender.
4. Step 4: Heat a medium nonstick skillet over medium heat and melt a small amount of butter. Pour about 1/4 cup of batter per pancake into the skillet. Cook until bubbles form around the edges, about 2 minutes. Flip and cook for another 1 to 2 minutes until cooked through. Transfer pancakes to a plate and keep warm. Repeat with remaining batter, adding more butter as needed.
5. Step 5: Serve the pancakes warm topped with your choice of yogurt, jam, fresh fruit, toasted coconut, and/or maple syrup.

Tips & Variations

• Use whole milk or buttermilk for richer pancakes; buttermilk adds a slight tang and extra fluffiness.
• For a gluten-free option, ensure your buckwheat flour is certified gluten-free.
• Try adding chopped nuts like walnuts or pecans to the batter for added crunch.
• To keep pancakes warm while cooking in batches, place them on a baking sheet in a 200°F oven.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster or microwave until warm. You can also freeze pancakes stacked with parchment paper between them for up to 1 month; thaw and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute regular flour for buckwheat flour?

Yes, you can use all-purpose flour instead of buckwheat, but the pancakes will have a different texture and milder flavor. Buckwheat adds a distinctive nutty taste and hearty texture.

How do I know when the browned butter is ready?

The butter is ready when it foams, then turns a golden color and develops a nutty aroma. It should stop sizzling in the pan. Remove it immediately to avoid burning.

Buckwheat Pancakes Recipe

Print Recipe

★★★★★

4.6 from 127 reviews

Deliciously nutty and fluffy buckwheat pancakes made with browned butter, cinnamon, and a touch of vanilla. These pancakes are perfect for a cozy breakfast or brunch, served warm with yogurt, fresh fruit, jam, toasted coconut, or maple syrup for added sweetness and flavor.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 pancakes 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup buckwheat flour
• 1/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt

Wet Ingredients

• 4 tablespoons (1/2 stick) butter, plus more for pan
• 2 large eggs
• 1/2 cup milk, preferably whole
• 1 teaspoon pure vanilla extract

For Serving (Optional)

• Yogurt
• Jam
• Fruit such as strawberries, blueberries, and bananas
• Toasted coconut
• Maple syrup

Instructions

1. Brown the butter: In a small saucepan over medium heat, melt the butter. Once it starts to foam, reduce the heat to medium-low and cook until the butter turns golden and stops sizzling, about 2 minutes. Immediately remove from the heat and pour into a small bowl to cool.
2. Mix dry ingredients: In a large bowl, whisk together the buckwheat flour, granulated sugar, baking powder, ground cinnamon, baking soda, and kosher salt until evenly combined.
3. Combine wet ingredients: In a medium bowl, whisk the eggs, milk, vanilla extract, and the cooled browned butter until smooth and blended.
4. Make the batter: Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not overmix to keep the pancakes tender.
5. Cook the pancakes: Heat a medium nonstick skillet over medium heat and melt a small amount of butter. Working in batches, pour about 1/4 cup of batter into the skillet for each pancake. Cook until bubbles form around the edges, approximately 2 minutes. Flip and cook for another 1 to 2 minutes until cooked through and golden brown. Transfer cooked pancakes to a plate. Add more butter to the skillet as needed and repeat with remaining batter.
6. Serve warm: Serve the pancakes warm with your choice of toppings such as yogurt, jam, fresh fruit, toasted coconut, or maple syrup for a delightful breakfast experience.

Notes

• Using browned butter adds a rich, nutty flavor to the pancakes that pairs wonderfully with the buckwheat flour.
• Do not overmix the batter to keep the pancakes light and fluffy.
• If you do not have whole milk, you can substitute with 2% or a plant-based milk, but whole milk provides the best richness.
• Adjust cooking heat as needed to prevent burning while ensuring the pancakes cook through.
• Serve immediately for the best texture, or keep warm in a low oven until ready to serve.

Keywords: buckwheat pancakes, browned butter, cinnamon pancakes, breakfast recipe, gluten free pancakes, easy pancakes, brunch recipes