📝 About This Recipe
Experience the deep, nutty essence of heritage grains with these hearty buckwheat pancakes, specifically redesigned to be low-sodium without sacrificing flavor. These pancakes offer a robust, earthy profile that pairs exquisitely with the delicate sweetness of pure Grade A maple syrup. Lightened with a touch of buttermilk and aerated to perfection, they provide a sophisticated, nutrient-dense alternative to traditional flapjacks.
🥗 Ingredients
Dry Ingredients
- 1 cup Buckwheat flour (preferably stone-ground)
- 1 cup All-purpose flour (unbleached)
- 1 tablespoon Sodium-free baking powder (potassium-based to keep it low-sodium)
- 1 teaspoon Ground cinnamon (adds natural sweetness and warmth)
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
Wet Ingredients
- 1 3/4 cups Low-fat buttermilk (at room temperature)
- 2 Large eggs (separated)
- 3 tablespoons Unsalted butter (melted and cooled slightly)
- 1 teaspoon Pure vanilla extract (high quality)
- 1 tablespoon Honey (to balance the earthy buckwheat)
For Cooking and Serving
- 1-2 tablespoons Unsalted butter (for greasing the griddle)
- 1/2 cup Pure maple syrup (warmed)
- 1/2 cup Fresh blueberries (optional garnish)
- 1/4 cup Walnut halves (toasted and chopped)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, sodium-free baking powder, cinnamon, and nutmeg until well combined and aerated.
-
2
In a separate medium bowl, whisk the egg yolks, buttermilk, melted unsalted butter, vanilla extract, and honey until the mixture is smooth and uniform.
-
3
In a third clean, dry bowl, beat the egg whites using a whisk or hand mixer until soft peaks form. This is the secret to keeping dense buckwheat flour light and fluffy.
-
4
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Gently stir with a spatula just until the flour streaks disappear; do not overmix.
-
5
Gently fold the whipped egg whites into the batter using a rubber spatula. Use a light hand to preserve the air bubbles.
-
6
Allow the batter to rest at room temperature for 10 minutes. This allows the buckwheat to hydrate and results in a more tender pancake.
-
7
Preheat a large non-stick griddle or cast-iron skillet over medium heat. Test the heat by dropping a bead of water on the surface; it should sizzle and dance.
-
8
Lightly coat the surface with a small amount of unsalted butter, wiping away any excess with a paper towel.
-
9
Ladle approximately 1/4 cup of batter onto the griddle for each pancake, leaving space between them to allow for easy flipping.
-
10
Cook for 2-3 minutes until bubbles form on the surface and the edges look set and matte. Buckwheat batter is darker, so watch the edges rather than the color.
-
11
Carefully flip the pancakes and cook for an additional 1-2 minutes on the second side until golden brown and cooked through.
-
12
Transfer the finished pancakes to a wire rack set over a baking sheet in a 200°F (95°C) oven to keep warm while you finish the remaining batter.
-
13
Wipe the griddle between batches and add a tiny bit more butter if necessary to prevent sticking.
-
14
Serve the pancakes in stacks of three, topped with a knob of unsalted butter and a generous drizzle of warm pure maple syrup.
💡 Chef's Tips
Always use sodium-free baking powder for a true low-sodium diet; regular baking powder is high in sodium. Resting the batter is crucial for buckwheat as it is a gluten-free seed that needs time to absorb liquids properly. If the batter becomes too thick while resting, thin it with a tablespoon of water or extra buttermilk. To keep pancakes from getting soggy, never stack them directly on top of each other until the moment of serving. For a nuttier flavor, you can toast the buckwheat flour in a dry pan for 2 minutes before mixing.
🍽️ Serving Suggestions
Pair with a side of fresh seasonal berries to add brightness and natural acidity. Serve with a cup of robust French press coffee or a nutty Earl Grey tea. Top with toasted walnuts or pecans for an added crunch and healthy fats. Add a dollop of unsalted Greek yogurt on top for a creamy, high-protein finish. Include a side of low-sodium turkey bacon if you desire a savory contrast.