📝 About This Recipe
These buckwheat pancakes offer a deeply earthy, nutty flavor profile that elevates the standard breakfast staple into something truly gourmet. Naturally gluten-free, they boast a hearty texture and a rich, dark hue that pairs beautifully with sweet syrups and tart seasonal berries. This recipe focuses on achieving a light, airy crumb—often a challenge with buckwheat—by using buttermilk and a touch of tapioca starch for the perfect morning indulgence.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Buckwheat flour (ensure certified gluten-free)
- 1/4 cup Tapioca starch (adds lightness to the gluten-free crumb)
- 2 tablespoons Coconut sugar (or light brown sugar)
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Sea salt (fine grain)
- 1/2 teaspoon Ground cinnamon (optional for warmth)
Wet Ingredients
- 1 1/2 cups Buttermilk (at room temperature)
- 2 pieces Large eggs (at room temperature)
- 3 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Pure vanilla extract
For the Pan and Topping
- 2 tablespoons Grapeseed oil (or other neutral high-heat oil)
- 1/2 cup Fresh blueberries (optional)
- 1/2 cup Pure maple syrup (for serving)
- 2 tablespoons Salted butter (for serving)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the buckwheat flour, tapioca starch, coconut sugar, baking powder, baking soda, sea salt, and cinnamon until well combined and lump-free.
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2
In a separate medium bowl, whisk the room-temperature buttermilk and eggs together until the mixture is frothy and uniform.
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3
Slowly pour the melted butter and vanilla extract into the buttermilk mixture, whisking constantly to ensure the butter doesn't clump.
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4
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula, gently fold the ingredients together until just combined.
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5
Stop mixing as soon as the flour streaks disappear; a few small lumps are perfectly fine and help keep the pancakes fluffy.
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6
Crucially, let the batter rest for 10 minutes. This allows the buckwheat flour to hydrate and the baking powder to activate, resulting in a better rise.
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7
Preheat a large non-stick griddle or cast-iron skillet over medium heat. Test the heat by dropping a tiny bit of water on the surface; it should sizzle and evaporate immediately.
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8
Lightly coat the pan with a teaspoon of grapeseed oil or butter using a paper towel to ensure an even, thin film.
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9
Ladle about 1/4 cup of batter onto the griddle for each pancake, leaving space between them to allow for easy flipping.
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10
If using blueberries, sprinkle a few onto the surface of each pancake while the first side cooks.
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11
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 bubbles rather than just the color.
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12
Carefully flip the pancakes and cook for another 1-2 minutes until the bottom is golden brown and the center is cooked through.
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13
Transfer cooked pancakes to a wire rack set over a baking sheet in a 200°F (95°C) oven to keep them warm while you finish the remaining batter.
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14
Repeat the process with the remaining batter, adding more oil to the pan as necessary.
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15
Serve the pancakes stacked high with a pat of salted butter, a generous drizzle of maple syrup, and extra fresh berries.
💡 Chef's Tips
Resting the batter for at least 10 minutes is the secret to a tender buckwheat pancake; don't skip this step. If the batter thickens too much while resting, stir in 1-2 tablespoons of extra buttermilk to reach a pourable consistency. Use room temperature eggs and buttermilk to prevent the melted butter from solidifying into chunks when mixed. Avoid pressing down on the pancakes with your spatula after flipping, as this squeezes out the air and makes them dense. For a dairy-free version, substitute buttermilk with almond milk plus 1 tablespoon of lemon juice and use melted coconut oil.
🍽️ Serving Suggestions
Serve with a side of thick-cut crispy smoked bacon or breakfast sausage to balance the sweetness. Top with a dollop of Greek yogurt and a drizzle of honey for a tangy, protein-rich finish. Pair with a hot cup of dark roast coffee or a spicy chai latte to complement the earthy buckwheat notes. Add a side of sliced bananas or caramelized apples for a warm, autumnal flavor profile. Serve with a chilled glass of fresh-pressed orange juice for a bright, acidic contrast.