Buckwheat Pancakes Recipe

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Buckwheat Pancakes Recipe :-Another food blogger, Adrianna Adarme of A Cosy Kitchen, is responsible for the original adaptation of this dish, which was taken from a delightful cookbook called Pancakes.

Sometimes, when I’m in need of some creative culinary inspiration or a good laugh, I go to Adrianna’s blog. This happens rather frequently.I am revisiting this recipe in order to bring the photographs up to date because it has been eight years. I made some adjustments to the recipe so that it would work even better with buckwheat flour that was one hundred percent. In addition to the flour, I added one additional egg to the mixture. I really hope that you will give them a shot very soon!



Buckwheat Pancakes Recipe

What is buckwheat flour?

  • However, properly speaking, buckwheat flour is not a grain at all, despite the fact that it is frequently classified as a whole grain. The same category as quinoa and amaranth, it is a pseudocereal. In order to produce buckwheat flour, the seeds of buckwheat, which is a flowering cover crop, are used.
  • There are many minerals that may be found in buckwheat, including manganese, copper, magnesium, iron, and phosphorus. Buckwheat is a valuable source of nutrients. According to Food52, buckwheat flour contains a greater quantity of protein, dietary fibre, and B vitamins than whole wheat flour or oat flour contain in the same amount of weight.
  • In the case of soba noodles, blinis, or crêpes, you might be able to identify the particular earthy flavour that is characteristic of buckwheat. Buckwheat waffles and buckwheat crêpes are two of my recipes that you should not skip out on if you are a fan of buckwheat.




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


  • The flour(s), sugar, baking powder, baking soda, and salt should be combined in a basin of medium size and let to combine.
    To measure the buttermilk, place it in a cup designed for liquid measurements.
  • The egg and vanilla essence should be beaten in.
  • Add the liquid components to the dry ingredients all at once, and mix until the ingredients are almost completely incorporated. It is acceptable for the batter to contain a few lumps of varying sizes. Place in a separate location while you heat the griddle or skillet.


  • First, bring your skillet or griddle up to temperature by heating it over medium-low heat. If you are using an electric griddle, bring it up to 350 degrees Fahrenheit. The cooking surface should be coated with a total of 1 ½ teaspoons of butter.
  • It is recommended that you give the batter a gentle stir with a spoon in the event that the buckwheat is beginning to separate from the liquid.


  • The batter is scooped onto the heating skillet using a measuring cup that is ¼ cup in size. Cook for two to three minutes, or until little bubbles appear on the surface of the pancakes , and then flip the pancakes immediately. Cook for one to two minutes on the opposite side, or until the golden brown colour is achieved.


  • As soon as the pancakes are done cooking, place them on a cooling rack or on a baking sheet and place them in an oven that has been preheated to 200 degrees Fahrenheit.
  • Before using the batter once more, give it a little swirl. Proceed with the remaining batter, coating the skillet with additional butter as required, and repeat the process the second time. Serve as soon as possible.




  • ELIMINATE THE USE OF DAIRY: Refer to the alternative to buttermilk that was shown earlier, and instead of using butter, lightly spray the skillet with melted coconut oil.
  • Option for topping with roasted strawberries (adapted from the original recipe) Put the oven on to a temperature of 350 degrees Fahrenheit. Prepare a baking sheet with a rim by lining it with parchment paper.
  • A pint of strawberries that have been hulled and cut into bite-sized quarters or half should be combined with one teaspoon of sugar and one tablespoon of either honey or maple syrup in a medium bowl and gently tossed together.
  • Put the strawberries on the baking sheet in a single layer and arrange them for baking. Roast for thirty minutes, stirring halfway through, or for a sufficient amount of time for the berry juices to thicken without burning completely (pay particular attention to the edges).



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