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Buckwheat pancakes on a plate.

Buckwheat Pancakes

Kate Schat
Despite the name, buckwheat pancakes are the perfect gluten-free breakfast option you need! Whole grain pancakes are easy and delicious.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 5 servings
Calories 145 kcal

Ingredients
  

  • 120 grams buckwheat groats or 1 cup buckwheat flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon granulated sugar
  • 1 ¼ cups buttermilk
  • 1 large egg
  • ½ teaspoon vanilla
  • Butter for the pan

Instructions
 

  • Mill flour if necessary.
  • Add all dry ingredients to a large bowl and whisk well.
  • Whisk wet ingredients in a small bowl.
  • Combine wet into dry until just combined. Some lumps are ok!
  • Let batter rest for 3-5 minutes while pan heats on medium-low.
  • Add butter to pan.
  • Ladle out ¼ cup batter portions.
  • Cook until pancake starts to form bubbles after 2-3 minutes and flip, cooking on other side for another minute.
  • Repeat until all batter is used.

Notes

  • Enjoy topped with butter, maple syrup, a dash of cinnamon, yoghurt, or any of you favourite toppings.
  • Yield is 8-10 large or 12-15 small pancakes

Nutrition

Calories: 145kcalCarbohydrates: 23gProtein: 6gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 44mgSodium: 388mgPotassium: 206mgFiber: 2gSugar: 5gVitamin A: 153IUCalcium: 126mgIron: 1mg
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