Recipe

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The perfect recipe for buckwheat pancakes that taste great and have a fluffy texture that will keep you coming back for more!

Cook yourself a delicious stack of buckwheat pancakes that taste lightly sweet and nutty with an irresistible soft texture with the recipe and all my tested tips below.

large stack of buckwheat pancakes topped with blueberries

Fluffiest Buckwheat Pancakes

Achieving the fluffiest buckwheat pancakes can be a hit or miss -just like cooking whole-wheat pancakes– due to their whole-grain flour being denser than the all-purpose flour in most pancake recipes.

And because my family is filled with fluffy pancake fanatics, it’s only fair that I tested this recipe until it was fluffy-approved by my tough-to-please critics. All my tips and recipe testing notes are shared in this post.

Are Buckwheat Pancakes Good for You?

Buckwheat pancakes are a great source of whole grains, protein, dietary fiber, and B vitamins compared to traditional pancakes made with all-purpose flour.

Ingredients

The measurements for the buckwheat pancake ingredients are at the end of the post, but before making any swaps, here are some of the ones I’ve tested:

Buckwheat flour: the star of the show. Tip: don’t pack it in the cup when measuring it.
Sugar: a little granulated sugar to sweeten the batter that can be swapped for honey or maple syrup.
Baking powder: gives these pancakes lift and a fluffy texture. It cannot be omitted if you want a fluffy texture.
Baking soda: will react with the acids in buttermilk and make the batter airy and light. Helpful since buckwheat is denser.
Salt: a little to enhance the flavors. Omit if your butter is salted.
Buttermilk: use your favorite buttermilk or make your own (even non-dairy) with the amounts in the recipe card.
Egg: used to bind the ingredients. A commercial egg replacer will work, too, but expect the texture not to be as fluffy.
Butter: melted butter adds moisture to the batter.
Vanilla: optional, to flavor the batter.

closeup of buckwheat pancakes topped with syrup and blueberries

How to Make Buckwheat Pancakes

Below, you’ll find some helpful notes within each step to ensure your pancakes come out incredible! Some of my tried and true tips are:

Make the pancake batter
Mix the dry ingredients first to ensure even distribution. Before you mix the wet ingredients with the dry, I recommend breaking up the eggs first so the batter doesn’t get overmixed – a common pancake fail that yields chewy pancakes.
Heat the cooking surface
Whether you use a cast iron skillet or, a non-stick pan or griddle, heating up the surface first, before greasing it ensures the butter or oil doesn’t burn. Once hot, grease it and then immediately pour the pancake batter.
Cook the pancakes
Buckwheat pancakes take about 2 minutes to cook on the first side. You’ll know they’re ready to flip when bubbles form throughout and the edges are defined. The second side takes about half the time to cook and avoid pressing the pancakes down with the spatula.
Stack them high!
Serve them as you cook them or keep the pancakes warm and serve them all at once.

What do Buckwheat Pancakes Taste Like?

Buckwheat flour has a nutty, whole-grain, oat-like flavor that gives the pancakes a hearty taste that’s hard to replicate. The closest are oatmeal pancakes or whole-wheat pancakes.

Tips for the Best Buckwheat Pancakes

Tips that ensure buckwheat pancakes like our grandmothers used to make include:

Avoid swaps and ingredient substitutions for optimal outcome, especially the eggs.

Gently mix the batter with a fork or spatula instead of using a whisk. Gentle strokes are all you need.

Keep an eye on the heat, especially if you’re using a smaller pan where you can cook only 2 or 3 pancakes at a time. Over time, it might get too hot, so it’s okay to rinse it under water to cool it down and start anew.

Buckwheat pancakes will change shades from shiny to matte when they’re ready to flip, in addition to the classic defined edges and bubbles have formed.

buckwheat pancakes topped with blueberries

Best Toppings

Buckwheat pancakes pair great with fresh berries strawberry syrup or blueberry pancake syrup, nutty almond butter and maple syrup, or your favorite healthy pancake toppings.

Storing Leftovers

The best part of a larger batch of pancakes is leftovers! These buttermilk pancakes can be kept in the fridge for up to 3 days in an airtight container or frozen for up to 3 months. Reheat them in the microwave or toaster to enjoy them again.

Fluffy Buckwheat Pancakes

Servings: 8

Prep Time: 5

Cook Time: 10

Total Time: 15

The perfect recipe for buckwheat pancakes that taste great and have a fluffy texture that will keep you coming back for more!

5 from 13 votes

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Ingredients

2 cups buckwheat flour
2 tablespoons sugar, regular or brown sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
Pinch salt
1 ¾ cups buttermilk
2 large eggs
3 tablespoons unsalted butter, melted
1 teaspoon vanilla, optional
Vegetable oil, for greasing the pan

Instructions

Make the batter:

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Make a well in the center. See the note below for making homemade buttermilk.
Pour the buttermilk, eggs, melted butter, and vanilla into the middle of the bowl (if using). Starting in the center, whisk the eggs first to break them into the buttermilk, then combine the rest of the wet ingredients. Mix the batter by moving from the outside of the bowl in, until all the dry ingredients are fully incorporated.

Cook:

Heat a large non-stick griddle, well-seasoned cast iron pan, or non-stick pan over medium heat. Once hot, grease it with oil. Immediately, pour ⅓ cup of batter per pancake.
Cook the first side for about 2 minutes, until bubbles rise to the surface and the edges of the pancakes become defined. Flip the pancakes over and cook until the other side for one more minute. Do not press down with a spatula.
Remove the pancakes, keep them warm, and repeat the process with the remaining batter.

Serve:

Serve the buckwheat pancakes topped with butter, syrup, and your favorite toppings.

Notes

If making the buttermilk, add 1 ½ tablespoons of white vinegar or fresh lemon juice inside a large measuring cup. Add enough regular or dairy-free milk to reach the 1 ¾ cup line. Stir and allow the mixture to sit for 5 minutes before using.
Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.