Best 6 Fluffy Buckwheat Pancakes Recipes

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Buckwheat pancakes, with their nutty flavor and fluffy texture, are a delicious and nutritious breakfast option. Made from buckwheat flour, these pancakes are naturally gluten-free and packed with fiber, protein, and essential vitamins and minerals. Whether you're looking for a healthy alternative to traditional pancakes or simply want to try something new, fluffy buckwheat pancakes are sure to please. With the right combination of ingredients and cooking methods, you can create light, airy pancakes that will tantalize your taste buds and leave you feeling satisfied.

Check out the recipes below so you can choose the best recipe for yourself!

BUCKWHEAT PANCAKES



Buckwheat Pancakes image

I decided to make buckwheat pancakes for a few reasons: I get lots of requests for anything breakfast, I'm trying to cook with more whole grains, and I heard someone say it's almost impossible to make a great pancake using 100% buckwheat flour.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 9

1 cup buckwheat flour
1 ½ teaspoons white sugar
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1 ¼ cups buttermilk
1 large egg, beaten
¼ teaspoon vanilla extract
1 tablespoon unsalted butter, or as needed

Steps:

  • Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.
  • Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.
  • Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 196.4 calories, Carbohydrate 25.7 g, Cholesterol 57.2 mg, Fat 5.8 g, Fiber 6 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 444.2 mg, Sugar 6.4 g

FLUFFY BUCKWHEAT PANCAKES



Fluffy Buckwheat Pancakes image

These are my favourites pancakes because they are delicious and healthy, fluffy and thick! If you wish you can use whole wheat flour adding some more liquid to the batter.

Provided by Manuela

Categories     Breakfast

Time 13m

Yield 14-16 pancakes, 8 serving(s)

Number Of Ingredients 8

3/4 cup buckwheat flour
3/4 cup all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
2 egg whites
3 tablespoons butter, melted

Steps:

  • In a large bowl, sift together the flours, baking powder, salt and sugar.
  • Make a well in the center and pour in the milk, egg whites and melted butter.
  • Mix until smooth.
  • Heat a lightly oiled griddle or frying pan over medium high heat.
  • Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  • Brown on both sides and serve hot with syrup or honey.
  • It's possible to prepare batter the night before and refrigerate it covered overnight.

BEST BUCKWHEAT PANCAKES



Best Buckwheat Pancakes image

These are delicious buckwheat pancakes that taste great with some butter and syrup or jam.

Provided by jessica

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 15m

Yield 2

Number Of Ingredients 9

1 cup buttermilk
1 egg
3 tablespoons butter, melted
6 tablespoons all-purpose flour
6 tablespoons buckwheat flour
1 teaspoon white sugar
½ teaspoon salt
1 teaspoon baking soda
3 tablespoons butter

Steps:

  • In a medium bowl, whisk together the buttermilk, egg, and melted butter.
  • In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
  • Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.

Nutrition Facts : Calories 559.6 calories, Carbohydrate 42.1 g, Cholesterol 189.5 mg, Fat 39 g, Fiber 2.9 g, Protein 12.8 g, SaturatedFat 23.5 g, Sodium 1622.6 mg, Sugar 8.8 g

SOURDOUGH BUCKWHEAT PANCAKES



Sourdough Buckwheat Pancakes image

Buckwheat pancakes are the best! I love them with a fresh blueberry syrup and loads of sweet cream butter!

Provided by Carina

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 40m

Yield 4

Number Of Ingredients 10

2 cups sourdough starter
2 eggs, beaten
1 tablespoon vegetable oil
3 tablespoons white sugar
½ teaspoon vanilla extract
1 teaspoon salt
1 cup buckwheat flour
½ cup all-purpose flour
½ teaspoon baking soda
1 teaspoon ground ginger

Steps:

  • In a large bowl mix the starter, egg, vegetable oil, sugar and vanilla together. Stir in the salt, buckwheat flour, all-purpose flour, baking soda and ginger. Mix until just combined. Adjust consistency with more flour or some water, depending upon how thick your starter is. The batter should be pourable, but not runny.
  • Heat a griddle to 400 degrees F (200 degrees C). Lightly grease griddle and ladle 1/4 to 1/3 cup of batter onto hot greased griddle. Cook for about 3 to 4 minutes or until top is full of bubbles. Use a spatula to turnover and cook other side for and additional 2 minutes or so. Serve hot!

Nutrition Facts : Calories 456.7 calories, Carbohydrate 76.8 g, Cholesterol 93.7 mg, Fat 7.9 g, Fiber 9.1 g, Protein 18.1 g, SaturatedFat 1.4 g, Sodium 802.9 mg, Sugar 13.4 g

HEARTY BUCKWHEAT PANCAKES



Hearty Buckwheat Pancakes image

Watch these scrumptious buckwheat pancakes puff up as they cook. Although made with whole grain, the whipped egg whites make them light and fluffy.

Provided by inspirepassion

Categories     Ingredients     Whole Grain Recipes     Buckwheat Recipes

Time 25m

Yield 12

Number Of Ingredients 9

1 cup buckwheat flour
1 cup whole wheat pastry flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
¼ cup butter, melted
2 large eggs, separated, divided

Steps:

  • Combine buckwheat flour, pastry flour, sugar, baking powder, baking soda, and salt in a bowl; mix well.
  • Beat buttermilk, melted butter, and egg yolks together in a separate bowl. Stir in dry ingredients until combined.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gently fold egg whites into the batter, until just blended.
  • Heat a lightly greased griddle or frying pan over medium heat. Working in batches, pour or ladle 1/4 cup batter onto the heated surface for each pancake. Cook until golden brown, 3 to 5 minutes per side.

Nutrition Facts : Calories 142.3 calories, Carbohydrate 18.7 g, Cholesterol 42.8 mg, Fat 5.5 g, Fiber 3.3 g, Protein 5.1 g, SaturatedFat 2.9 g, Sodium 461.7 mg, Sugar 4.4 g

BUTTERMILK BUCKWHEAT PANCAKES



Buttermilk Buckwheat Pancakes image

This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 pancakes.

Number Of Ingredients 12

1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 large egg, room temperature
1 cup buttermilk
1 tablespoon butter, melted
Maple syrup, optional

Steps:

  • Combine first 8 ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter.

Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 667mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges

Tips for Making the Best Buckwheat Pancakes:

  • Use fresh buckwheat flour: Fresh buckwheat flour will give your pancakes a better flavor and texture. If you can't find fresh buckwheat flour, you can use regular buckwheat flour, but make sure it's finely ground.
  • Let the batter rest: Letting the batter rest for at least 10 minutes before cooking will allow the buckwheat flour to absorb the liquid and will result in a lighter, fluffier pancake.
  • Use a well-seasoned griddle or skillet: A well-seasoned griddle or skillet will help to prevent the pancakes from sticking. If you don't have a well-seasoned griddle or skillet, you can grease it with butter or cooking spray.
  • Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help to prevent them from burning. If you cook the pancakes over too high heat, they will brown too quickly on the outside and be undercooked on the inside.
  • Flip the pancakes only once: Flipping the pancakes too often will make them tough. Flip the pancakes only once, when the edges are dry and bubbles start to form on the surface.

Conclusion:

Buckwheat pancakes are a delicious and healthy breakfast option that are easy to make. By following these tips, you can make the best buckwheat pancakes that are light, fluffy, and flavorful. Enjoy!

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