How to make Buckwheat Pancakes? (Healthy, Gluten-free)

• Food: Buckwheat Pancakes
• Writer: Nicolas Wilson
• Content-Type: Food Blog

Have you ever had buckwheat pancakes? Sure, they aren’t the prettiest pancakes you’ll ever see, but their flavor and texture more than make up for it. Buckwheat is a gluten-free relative of rhubarb with a distinct nutty flavor.

These pancakes are inherently gluten-free thanks to buckwheat flour! These pancakes have a light and airy texture that yields to the pressure of a fork and absorbs maple syrup like a sponge. They’re fantastic.

This dish was inspired by A Cozy Kitchen’s Pancakes, a humorous cookbook by fellow food blogger Adrianna Adarme. I go to Adrianna’s site whenever I need some cooking inspiration or a good laugh, which is frequent.

I’m revisiting this recipe after eight years to update the photos. I have made a few changes to the recipe to make it work better by using 100 percent buckwheat flour.

I threw in another egg and a smidgeon of flour. I hope you’ll try them out soon!

What is Buckwheat flour?

Buckwheat flour is frequently referred to as a whole grain, but it is not a grain at all. Like quinoa and amaranth, it’s a pseudocereal. This flour is derived from the seeds of a flowering cover crop called buckwheat.

It is a nutrient-dense grain that is high in minerals such as manganese, copper, magnesium, iron, and phosphorus. Buckwheat flour has more protein, dietary fiber, and B vitamins than whole wheat flour or oat flour, according to Food52.

Soba noodles, blinis, and crêpes all have a characteristic earthy flavor that you could recognize from buckwheat. If you like buckwheat, try my buckwheat waffles and buckwheat crêpes recipes.

Tips for Making Buckwheat Pancakes

Adrianna recommends using half whole wheat or all-purpose flour instead of buckwheat flour for thicker, fluffier pancakes.

Although your pancakes will no longer be gluten-free, the fluffier texture and lighter buckwheat taste may be just what you’re looking for.

Make sure your cooking surface is appropriately preheated. When a few drops of water sizzle quickly upon impact, it’s ready. Don’t start cooking your pancakes too soon, or they won’t brown properly and will be difficult to turn.

Every time you use the batter, give it a gentle swirl before using it. Because buckwheat flour likes to separate from the liquid, gently whisk the batter before each batch to ensure that all of the components are uniformly distributed.

If you’re cooking on the stove, you may need to reduce the heat gradually. If the pancakes are browning on the exterior before they are done on the inside, your temperature is too high.

When roughly 1 inch of the perimeter has changed from glossy to matte, the pancakes are ready to flip. It’s preferable to wait than to end up with a doughy mess.

Serving suggestions: Fresh berries and sliced ripe bananas go well with buckwheat pancakes. Of course, I like them with a drizzle of maple syrup and a healthy smear of peanut butter or almond butter for added protein.

Buckwheat Pancakes

Buckwheat lends a unique flavor to these pancakes. This recipe makes beautifully light and thin buckwheat pancakes.

Use half-all-purpose flour (as Adrianna suggests) or whole wheat flour to make pancakes that are even lighter in texture and flavor (by default). This recipe makes 12 medium pancakes or 2 to 4 serves.

INGREDIENTS

• 1 cup plus 1 tablespoon buckwheat flour (or ½ cup buckwheat and ½ cup flour of choice)
• 1 tablespoon sugar
• 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 ¼ cups buttermilk, shaken
• ½ teaspoon pure vanilla extract
• Butter, for the skillet

INSTRUCTIONS

1. Combine the flour(s), sugar, baking powder, baking soda, and salt in a medium mixing basin.
2. Buttermilk should be measured with a liquid measuring cup. In a separate bowl, whisk together the egg and vanilla essence.
3. Add the wet ingredients to the dry ingredients all at once and stir until barely mixed. There should be some small to medium lumps in the batter. Set aside while the skillet or griddle heats up.
4. Preheat your skillet or griddle over a low heat setting (if using an electric griddle, preheat it to 350 degrees Fahrenheit). 12 teaspoons butter, brushed over the cooking surface
5. If the buckwheat is starting to separate from the liquid, give the batter a light swirl with a spoon. Scoop the batter into the hot skillet with a 14-cup measuring. Cook for 2 to 3 minutes, or until little bubbles appear on the surface of the pancakes (approximately 1 inch of the perimeter should be matte rather than glossy when ready to flip), then flip. Cook for 1 to 2 minutes on the other side, or until golden brown.
6. To keep warm, transfer the cooked pancakes to a cooling rack or a baking sheet in a preheated 200°F oven.
7. Before using the batter again, give it a little stir. Rep with the remaining batter, coating the skillet with extra butter if necessary. Serve right away.

NOTES

• MAKE YOUR BUTTERMILK WITHOUT THE DAIRY: 1 1.4 cup milk of choice (almond, soy, rice, low-fat coconut) + 1 tablespoon + 3/4 teaspoon vinegar + 5 minutes resting time
• ELIMINATE THE DAIRY: See the buttermilk alternative above, and instead of butter, lightly brush the skillet with melted coconut oil.
• OPTION FOR ROASTED STRAWBERRY TOPPING: (From original recipe.) Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Using parchment paper, line a rimmed baking sheet. 1-pint strawberries (hulled and chopped into bite-sized quarters or half) in a medium mixing dish with 1 teaspoon sugar and 1 tablespoon maple syrup or honey Arrange the strawberries on the baking sheet in a single layer. Roast for 30 minutes, stirring halfway through, or until the berry juices thicken but do not burn, stirring halfway through (watch the edges in particular).