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Introduction
Buckwheat pancakes have been a staple in many cultures for centuries, particularly in Eastern Europe and Russia where buckwheat thrives. Despite its name, buckwheat is not related to wheat at all – it's actually a seed, making these pancakes naturally gluten-free. The use of buckwheat in this recipe pays homage to traditional cooking methods while adding a modern, health-conscious twist. In the 19th century, American pioneers often carried buckwheat flour on their journeys westward, as it was hardy and nutritious. Today, we're rediscovering the benefits of this ancient pseudo-grain, prized for its rich mineral content and unique, earthy flavor.
Ingredients
• 1 cup buckwheat flour
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar
• 1 1/4 cups buttermilk, at room temperature
• 2 large eggs, lightly beaten
• 3 tablespoons unsalted butter, melted and cooled
• 1 teaspoon pure vanilla extract
• 1/4 cup Greek yogurt
• Cooking spray or additional butter for greasing the pan
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries), washed and sliced if large
• Pure maple syrup, for serving
Step 1:
In a large mixing bowl, whisk together buckwheat flour, all-purpose flour, baking powder, baking soda, salt, and sugar.
Step 2:
In a medium bowl, combine buttermilk, beaten eggs, melted butter, vanilla extract, and Greek yogurt. Whisk until smooth.
Step 3:
Pour the wet ingredients into the dry ingredients. Gently fold together until just combined. Do not overmix; some small lumps are okay.
Step 4:
Let the batter rest for 5 minutes while heating a griddle or large non-stick skillet over medium heat.
Step 5:
Lightly grease the heated surface with cooking spray or a small amount of butter.
Step 6:
For each pancake, pour about 1/4 cup of batter onto the griddle. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set.
Step 7:
Flip the pancakes and cook for an additional 1-2 minutes, until golden brown on both sides.
Step 8:
Repeat with the remaining batter, adjusting heat as necessary to prevent burning.
Q: Can I make the batter ahead of time?
A: You can prepare the dry and wet ingredients separately and store them in the refrigerator overnight. Mix them just before cooking for best results.
Q: How can I make these pancakes fluffier?
A: For fluffier pancakes, separate the egg whites and yolks. Add the yolks to the wet ingredients, then beat the whites until stiff peaks form and fold them into the batter last.
Q: Can I freeze these pancakes?
A: Yes, you can freeze cooled pancakes for up to 2 months. Layer them between sheets of parchment paper in an airtight container. Reheat in a toaster or oven.
• For a gluten-free version, replace all-purpose flour with gluten-free all-purpose flour blend.
• If buttermilk is unavailable, mix 1 1/4 cups milk with 1 tablespoon lemon juice and let sit for 5 minutes before using.
• For extra flavor, add 1/2 teaspoon ground cinnamon or 1/4 teaspoon ground nutmeg to the dry ingredients.
• Choose organic berries when possible for the best flavor and to avoid pesticides.
• This recipe contains gluten (from flours) and dairy (from buttermilk, butter, and yogurt). It can be made dairy-free by using plant-based milk with lemon juice, vegan butter, and coconut yogurt.
Serve pancakes warm, topped with fresh mixed berries and a drizzle of pure maple syrup.
Store cooled leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave before serving.
While the batter is resting, prep your toppings and heat the griddle to maximize efficiency.
- Don't overmix the batter; lumps are okay and will result in fluffier pancakes.
- Let the batter rest for 5 minutes before cooking to allow the flour to hydrate and the leavening agents to activate.
- Adjust the heat as you cook; if pancakes are browning too quickly, lower the temperature.
For a dairy-free version, use plant-based milk with lemon juice instead of buttermilk, vegan butter, and coconut yogurt. For added nutrients, fold in 1/4 cup of chopped nuts or seeds to the batter.
Serve with a side of crispy bacon or fresh fruit salad. Pair with freshly brewed coffee, herbal tea, or a smoothie for a complete breakfast.
This recipe is great year-round, but especially enjoyable in late spring and summer when fresh berries are in season.
Contains gluten (wheat), dairy (buttermilk, butter, yogurt), and eggs. Can be made gluten-free by using gluten-free flour blend. Dairy-free options are available in the variations.
