{"id":8407,"date":"2021-05-27T12:18:55","date_gmt":"2021-05-27T17:18:55","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=8407"},"modified":"2024-08-30T11:56:53","modified_gmt":"2024-08-30T16:56:53","slug":"buckwheat-pancakes","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/buckwheat-pancakes\/","title":{"rendered":"Buckwheat Pancakes"},"content":{"rendered":"\n

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Ever tried buckwheat pancakes?<\/strong> Sure, they aren’t the prettiest pancakes around, but they make up for their humble appearance with wonderful flavor and texture. Buckwheat, a gluten-free relative of rhubarb, has a uniquely nutty flavor all its own.<\/p>\n

Thanks to the buckwheat flour, these pancakes are naturally gluten free!<\/strong> These pancakes possess a light and airy consistency that quietly surrenders to the pressure of a fork and soaks up maple syrup like a sponge. I just love them.<\/p>\n

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This recipe was originally adapted from a fun cookbook called Pancakes, by fellow food blogger Adrianna Adarme of A Cozy Kitchen<\/a>. I visit Adrianna’s blog any time I need some creative recipe inspiration or a laugh, which is often.<\/p>\n

It’s been eight years, so I’m revisiting this recipe to update the photos. I also tweaked the recipe a bit to work even better with 100 percent buckwheat flour. I added another egg and a smidge more flour. Hope you’ll give them a try soon!<\/p>\n

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What is buckwheat flour?<\/h2>\n

Buckwheat flour is often categorized as a whole grain, but technically, it’s not a grain at all. It’s a pseudocereal like quinoa<\/a> and amaranth. Buckwheat flour is made from the seeds of buckwheat, a flowering cover crop.<\/p>\n

Buckwheat is nutritious, offering a good source of minerals like manganese, copper, magnesium, iron and phosphorus. Food52<\/a> says that buckwheat flour offers more protein, dietary fiber and B vitamins than an equal weight of whole wheat flour or oat flour.<\/p>\n

Buckwheat flavor has a distinctive earthy flavor that you might recognize from soba noodles<\/a>, blinis or crêpes. If you enjoy buckwheat, don’t miss my recipes for buckwheat waffles<\/a> and buckwheat crêpes<\/a>.<\/p>\n

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Buckwheat Pancake Tips<\/h2>\n

For thicker and fluffier pancakes,<\/strong> Adrianna suggests substituting half whole wheat or all-purpose flour for the buckwheat flour. Granted, your pancakes will no longer be gluten free, but the fluffier texture and lighter buckwheat flavor might be perfect for you.<\/p>\n

Be sure to properly preheat your cooking surface.<\/strong> It’s ready when a few drops of water sizzle immediately upon impact. Don’t start too soon, or your pancakes won’t brown and will be difficult to turn.<\/p>\n

Gently stir the batter before using, every time.<\/strong> Buckwheat flour tends to separate from liquid, so gently stir the batter before each batch to evenly distribute the ingredients.<\/p>\n

If you’re cooking on the stovetop, you may need to dial back the heat a bit over time.<\/strong> Your temperature is too high if the pancakes are browning too quickly on the outside before they are done on the inside.<\/p>\n

The pancakes are ready to flip when about 1-inch of the perimeter has turned from glossy to matte.<\/strong> Better to be patient than to end up with a doughy mess.<\/p>\n

Serving suggestions:<\/strong> Buckwheat pancakes pair well with fresh berries and sliced ripe banana. I love them with a drizzle of maple syrup, of course, and a healthy swipe of peanut butter or almond butter for some additional protein.<\/p>\n

Watch How to Make Buckwheat Pancakes<\/h3>\n\n
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More Gluten-Free Pancakes to Enjoy<\/h2>\n