This is our favorite pancake recipe! We make it almost every Sunday morning. We use 1/8 cup all-purpose gluten free flour and the rest buckwheat flour. In place of buttermilk we have successfully used thinned out yogurt or soymilk with lemon juice, and usually use only 1.5 cups of liquid. Add cinnamon and chocolate chips to make it extra special!
Have you tried this recipe in a dairy-free option as well as gluten free? Gluten I can do but as my husband bought some buckwheat so I could see if my dairy intolerance was linked to gluten (it’s not), I’m trying to find some recipes to use up the buckwheat. I’ll give this recipe a try using Olivani instead of butter and soy milk instead of buttermilk. Let’s see how they turn out…….
HI Pam, I just made them using coconut milk and they are just fabulous!
I tried these and they were great! My buttermilk had gone bad so I mixed yogurt and whole milk and I added blueberries and a little cinnamon. Delicious!
These were great! So filling! I only ended up using about 1.5 cups of the buttermilk mixture to get the batter to the perfect consistency.
By the way, I used very low fat buttermilk and had no problems at all! No lumps, no grittiness, just really good pancakes. The egg I used was large, don’t know if that is worth noting or not.
I am English living in Germany and have never had buckwheat or buttermilk and only ever eaten American style pancakes when I toured around Canada for a month. Having recently been told I should stay away from gluten, I have been trying out a lot of things I have never eaten before. This is now my number one fave, so thanks so much! That pic went a long way towards me picking this recipe over all the other buckwheat pancake recipes my search engine found – they are as delicious as they look! I had them with stewed blueberries, yum! (another thing I have only eaten a few times in my life!)
sorry, but this isn’t a good recipe. Too runny. Didn’t work out at all. Looks like all the comments are in favor of the buckwheat, and no feedback on this recipe.
I make buckwheat pancakes following this recipe all the time. If the batter is too runny, you just need to let it sit for 5 minutes. The batter will thicken as it sits.
Having both parents grow up around Roanoke, VA, buckwheat cakes was a Sunday morning breakfast tradition. We always topped them with a good sausage gravy. Try it, I think you will be surprised. Thank-you and good eating.
Like some of the other reviewers i also had a grittiness in mine once cooked, which i think came from the solid clumps of flour that formed after i drizzled in the butter which i then could not get to break up or mix in. I will try making them again, but am thinking i will mix the melted butter in with the buttermilk and egg first, then very very slowly incorporate that into the flour mixture. I also found the batter really thin, so will just use nice thick plain yogurt next time in place of the thinner buttermilk… ill let you know how it turns out! I am at a really high altitude, almost 7000 feet.. so things often turn out a little odd for me first try.
Your Banana bread, Zucchini cake, Enchiladas, Apple cake and many more recipes are HUGELY popular here at my house… I am actually off to make your giant ginger and oatmeal cookies now :-)
Thank you for a great site Elise, I will keep coming back for more.
Add a touch _Teaspoon to several tablespoons_ of unsulphered Molasses to the mix for a great Buckwheat experience.
I also add Oats, Raisins, and flaked Almonds to the mix for a great tasting cake that I eat without syrup, though a touch of Honey is nice if you can afford the calories. I prepare this overnight so the Raisins plump and the Oats have time to hydrate. The mix also stores well for several days in the fridge.
I live in the Dayton, Ohio area,so don’t know if this will help the other woman in Ohio I found my flour in a store called “Cub Foods”. If she still can’t find it, I would be glad to mail her some. These are geat pancakes, I like them made with buttermilk.
Thanks for the fine buckwheat pancake recipe. I’m of French Canadian ancestry and buckwheat pancakes are a staple topped, of course, by fine Quebecois maple syrup. Now that I follow a gluten-free diet, I have another reason to love them even more!
I tried this recipe out and it was great! I will certainly make it again thanks for this great post :)
Every now and then I revitalize my batter-type sourdough starter to make pancakes, using a recipe from Nancy Silverton’s bread book. The night before making the pancakes, I refresh the starter with 100% buckwheat flour (for me it’s 125 g starter, 75 g water, 50 g flour). Since the starter is made with 100% white flour, the final pancake is some kind of hybrid. They are delicious, with a hearty flavor and texture.
Re: @Pat Matson’s comment about planting buckwheat in Southern California. I assume they are planting California buckwheat (Eriogonum fasciculatum), a California native. It’s a distant relative of the buckwheat used for flour (Fagopyrum esculentum) and a beautiful plant — in the spring, California buckwheat has white flowers which develop into seed pods that become a rich crimson after they dry out. The Santa Monica Mountains north of Los Angeles are one place to see lots of California buckwheat (e.g. the trails around Circle X Ranch).
Thanks for the recipe! We made these for Saturday breakfast. Kids had them with maple syrup. We (the adults) added chopped scallion, yellow corns, and Aonori (dried crushed blue sea weed) in the batter as well as soy sauce and had them like Japanese oyaki. Yummy.
I made these pancakes last week! Fantastic!
I was so excited to see this recipe! I live in Italy and my mom hasn’t sent me a box of buckwheat pancake mix in a long time! I did find one thing annoying – the pancakes looked perfect but when you bit into them, they had a sandy grit to them! I was soo disappointed. Is this common for different flours like buckwheat?? It didn’t seem particulary grainy. Plus adding the melted butter to the dry mix caused great big lumps in the batter too. Do I need to let it sit longer? Mix it more? I have lots more flour to use up! Thanks…
Sandy grit? That’s weird. No idea what might be causing that other than perhaps your particular flour isn’t fine ground enough. As for lumps, they’re okay. ~Elise
Like Angela, mine batter was way too runny. Even though I hadn’t added all the milk, I still had to add more flour.
Hmm. I used full-fat buttermilk, perhaps that had something to do with it? It’s thicker than the 2% or low fat buttermilks. I’ve adjusted the recipe to allow more room for the variation. ~Elise
We always used fermented batter for “Sour Buckwheat Pancakes” as posted by Anna above. The longer the batter sits in the fridge the more sour they get. I love ’em, but I’m also a big fan of Sourdough Bread.
In Maine there is a popular crepe style buckwheat pancake called “Ployes”; it is part of our Franco-American tradition. They are popular enough that the supermarket carries two brands of “Ployes” mix….as well as buckwheat flour. (I haven’t tried them…but this recipe and discussion will probably lead me to trying (the mix)….to get in step with the regional tradition.
I’m VERY confused. I think there must be something very wrong with this recipe. I followed it exactly, and it made a completely liquid soup instead of a batter. When I thought about it, I realized that is a huge amount of liquid for the amount of dry ingredients. I don’t see any way that much liquid with that amount of dry ingredients can make a batter. Do you perhaps have the incorrect amount of buttermilk listed? I had to just throw the whole thing out, and buckwheat is expensive. I’ve always had good luck with your recipes before, so I don’t understand what happened. Thanks.
Hi Linda, no, the recipe is quite precise. We made several batches over a couple days. I even weighed the buckwheat to be absolutely sure, because as I was doing research on buckwheat pancake batters it seemed that 2 cups of buttermilk was a lot of liquid for just 1 1/2 cups of flour. Did you try the batter anyway? ~Elise
I hope you tried the recipe again. Maybe you accidentally used too much liquid or too little dry ingredients. Some days are like that. I have made this recipe over and over again, and it is the best recipe I have used for buckwheat pancakes. Beautiful texture, wonderful flavor.
The original poster is absolutely correct. 2 Cups of buttermilk is far too much. The batter was way too runny. The taste was great! But what a mess. I highly suggest 1 & 1/2 Cups of buttermilk at the most.
Your recipe showed up just in time for our first experiment in a gluten-free diet. We made these this morning and they were delicious! I’m glad you warned us about getting the pan ready, as the batter thickens up like cement very quickly.
I live in central Ohio, and i’ve been looking for buckwheat flour.. Can’t find it anywhere.. Does anyone know where i could get it? I was raised in W.V , and have had my share of buckwheat pancakes. I would love to be able to find some.
Hi! These were amazing!! I made them last night for my roomates, and they loved them!
Instead of buttermilk, I often add yogurt to my buckwheat pancakes. Makes them deliciously fluffy.
Good to know, thanks for the suggestion! ~Elise
We’ve made a similar recipe from The Joy of Cooking with great results. The Joy’s yeasted version (plus sugar, minus baking soda) is also a hit. It tastes chocolaty somehow.
Mom used to make buckwheat griddle cakes with Greek thyme honey for special occasions. I remember them being the prominent breakfast element every year on Shrove Tuesday. They were, oh, so very good.
I checked another pancake recipe I use frequently that calls for a 50/50 split between whole wheat and all-purpose flour with no buttermilk. You were right – 2 tsp. of baking powder is called for. When I make these, I’ll let you know how they turned out.
I used to make buckwheat pancakes when I was single. Since a single recipe make so many pancakes, I used to simply store the batter in the fridge and stir it up each morning before I made a couple pancakes for myself. The batter lasted several days, and the pancakes were always delicious. The recipe was from the 1950’s edition of the Gourmet Cookbook.
Buckwheat pancakes is our Sunday morning breakfast treat of choice! I find that letting the flour soak in the buttermilk the night before to make the fluffiest pancake, it also saves you a bit of time in preparation the morning of.
We love to serve any left-over pancakes with some creme fraiche and an oily fish like sardines… a very good combination!
Love ’em too and they’re fabulous in miniature as an appetizer with smoked salmon and all the fixin’s.
Thanks for the recipe, now this is something my daughter would love.
I saw a few comments regarding dairy free pancakes. Coming from India, we have never used any kind of dairy in our pancakes or crepes for that matter. Water is just fine.
In case the pancakes stick to the griddle, you just add a few tbsps of fine white rice flour in the batter and you are good to go.
I made these this morning with all buckwheat flour, no egg, and soymilk. This might be helpful for Jaime a few comments up: I used the trick from the “Vegan Cupcakes Take Over the World” cookbook where you add about a teaspoon and a half of apple cider vinegar per cup of soymilk to make “buttermilk” that reacts chemically with the baking soda.
All that aside, though — I often love the idea of pancakes more than I love the pancakes that I eat themselves. These were hands-down the most fantastic pancakes I’ve ever had or made!
I grew up eating Buckwheat Cakes too at the Buckwheat Festival in Kingwood, WV. Just like the lady from Central PA mentioned, they’re a sourdough style cake and thin and almost lacy. I never ran into the “gravy” but they are served with whole hog sausage…buckwheatfest.com for their recipe
These remind me of the much loved French treats, Galettes de Sarasin, always a hit around here. Given that my wife is gluten sensitive, these will be a welcome addition to or morning repertoire. Thanks, Elise – S
Buckwheat pancakes are very popular here in Central PA, but they differ from the type you’ve prepared. Here, they use a fermented batter and the cakes are sort of on the sour side. Personally, I’m not a fan of the fermented batter variety, but yours sound really good, so I guess I’ll have to find buckwheat flour (I think the local Mennonite store sells it) and give them a try!
Regarding dairy-free, I usually find that substituting coconut milk for milk works just fine. If the tartness of buttermilk is desired, coconut milk can be cultured into yogurt very easily (it’s thinner and more liquid than dairy yogurt). Non-dairy yogurt cultures are available online.
I just tried buckwheat noodles for the first time and they, too, had a warm, earthy taste. I really enjoyed them, so now I’ll have to give buckwheat pancakes a try!
Are you talking about soba noodles? My favorite noodles of all time. Practically subsisted on them when I lived in Japan. ~Elise
Hands down, my favorite pancake. And you can put that un-Cobb salad bacon on the side of this. While we’re on the topic of buckwheat, have you ever had kasha varnishkas? Homage to Passover. Delicious!http://en.wikipedia.org/wiki/Kasha_varnishkas
Never had them, never even heard of them until now. Wow, they sound great! ~Elise
I’d need to go dairy-free for my son. With a substitution of soy milk, would the baking soda even be necessary? Should I add baking powder instead?
Your guess is as good as mine. I would use 2 teaspoons of baking powder instead, and perhaps add another egg. How do you normally adjust pancake recipes for cooking dairy-free? That’s not something that I’ve had to do. ~Elise
I love buckwheat pancakes and I make them at least once per week mixed with rice flour and/or GF oat flour and my family doesn’t even know they’re gluten-free. I need to throw my 2 cents in about your recommendation to not make them in advance. I make the batter in advance every time and they still rise beautifully. I even did a side-by-side test (because I am a cooking nerd) with freshly made batter and day-old batter and there was no difference in the results. My recipe contains baking powder, as well as soda, so maybe that’s the difference. I tried doing this with muffin batter, though, and it didn’t work.
I grew up eating buckwheat cakes made by my father. He was from Kingwood, West Virginia, home of the annual Buckwheat Festival. In WV, the cakes are often served with buckwheat “gravy” in addition to, or instead of, syrup and butter. I don’t know how the gravy is prepared but I’m pretty sure it involves bacon grease. Anyhow, buckwheat cakes are delicious and a great alternative to regular pancakes. Thanks, Elise!
Sounds wonderfull Elise…or maybe it’s just two days of Matzah talking? :)
Does the buckwheat do anything for the recipe over standard pancakes, as in is it just a different flavor…or are they lower in carbs/higher in fiber/anything? Those being the primary two reasons I don’t make regular pancakes.
It’s a heartier flavor. Here’s a link to a site with more info on the nutritional makeup of buckwheat. Looks like it is high in fiber and magnesium, and has many other benefits. ~Elise
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