Buckwheat Pancakes Recipe – How to Make it in 9 Simple Steps

With a nutty, rich flavor, buckwheat is a gluten free substitute for traditional all purpose flour in our recipe for Buckwheat Pancakes. Along with providing excellent health benefits, buckwheat flour is filling and provides protein for those who prefer plant based sources of protein.

Despite the name, buckwheat is a grain that is not even in the same family as traditional wheat. Related to the rhubarb plant, buckwheat has been cultivated by mankind for over 8000 years. Buckwheat is in a category of plants known as pseudocereals. Generally, cereal grains are grown on grasses, but the seeds of a buckwheat plant are grown on another kind of plant.

Despite the fact that buckwheat isn’t grown on a grassy plant, its seeds are prepared and used in the same way that other cereal grains are prepared and used. Because buckwheat isn’t even in the same category of plants as wheat, it is gluten-free and is a favorite grain substitute for those who are trying to eliminate and reduce their consumption of gluten-containing products.

A close look at a stack of buckwheat pancakes.

Buckwheat Pancakes Recipe

April Freeman
Stacked in golden brown piles, dripping with maple syrup and melted butter, pancakes are a delicious way to start the day. Many people who have found that gluten causes them physical problems miss eating things like pancakes. However, if you are trying to eliminate gluten, you don’t have to say goodbye to this favorite breakfast treat. With our recipe for Buckwheat Pancakes, you can enjoy this favorite breakfast treat in a gluten-free form.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cuisine American
Servings 10 Pancakes

Equipment

  • Electric Griddle
  • Large skillet
  • Medium-Sized Bowl
  • Fork
  • Small bowl
  • Wire whisk
  • Spatula

Ingredients
  

  • 1 cup Buckwheat Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • ¼ teaspoon Baking Soda
  • 2 tbsp Sugar
  • 2 pcs Eggs
  • 1 cup Buttermilk
  • 2 tbsp Melted Butter

Instructions
 

  • Heat a griddle to 375 degrees.
  • If you don’t have an electric griddle, lightly grease a large skillet and place it on the stovetop. Heat the skillet on medium heat until a few drops of water dance upon its surface when you drip them on the skillet.
  • In a medium-sized bowl, mix together the buckwheat flour, the sugar, the salt, the baking soda, and the baking powder. Stir these with a fork until they are fully mixed.
  • In a small bowl, whisk together the melted butter, the eggs, and the buttermilk.
  • Pour the buttermilk mixture into the flour mixture and use your whisk to combine the two mixtures. You don’t have to get rid of all of the lumps. The mixture will be creamy with a few lumps.
  • Ladle the batter onto a hot griddle in ¼ cup rounds. Cook them for about 2 minutes, or until they look cooked and lightly browned around the edges.
    The pancakes are being cooked on a griddle.
  • Gently ease a spatula underneath the cakes, and using a quick flip of the wrist, flip the pancakes. Cook the other side for another 2 or 3 minutes or until golden brown.
    The pancake is flipped to cook the other side.
  • Remove the cakes to a casserole dish with a lid or place them directly on the plates. Repeat with the remaining batter, lightly greasing the pan in between batches.
  • Serve topped with warm maple syrup or fruit.
    A close look at a plate of two buckwheat pancakes.

Notes

Buckwheat used to be cultivated just as frequently as traditional wheat, corn, and oats, but once petroleum-based fertilizers became common, the cultivation of corn and wheat began to out-compete that of buckwheat. Currently, buckwheat is typically grown as a cover crop because it replaces many minerals in the soil that other plants remove.
It also attracts many beneficial insects and can prevent pests from taking hold in garden plants and cropland.  Because of the popularity of gluten-free diets, buckwheat cultivation as a food crop is increasing in the United States as more people are beginning to use buckwheat flour as a substitute for wheat flour.
However, buckwheat is more than just a wheat substitute. It has copious health benefits and can be part of an excellent diet. Buckwheat has a low glycemic index as compared to many other grains. This means that buckwheat won’t spike one’s blood sugar quite as bad as some other kinds of grain because its energy is slowly absorbed into the bloodstream.
This fact can make buckwheat a great alternative grain for those who struggle with diabetes or hypoglycemia. Buckwheat also helps to contribute to cardiovascular health by lowering one’s cholesterol and stabilizing blood pressure. Buckwheat also contains antioxidants that can help fight cancer and prevent inflammation. Another great thing about buckwheat is that it is a great source of protein, which can be a concern for those who consume a largely plant-based diet.
Buckwheat flour cooks up easily and doesn’t require any unusual preparation. It provides a more complex, nutty, and rich flavor to the pancakes than traditional all-purpose flour. Try these buckwheat pancakes topped with maple syrup or fruit, just as you would serve traditional pancakes.
Keyword Breakfast, Buckwheat Pancakes, Recipe

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