Buckwheat Pancakes

Recipe: Buckwheat Pancakes

Makes : 12 to 16 pancakes | Breakfast/Brunch Vegetarian
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Whenever I have leftover pancakes, I freeze them for another day. After the pancakes cool, wrap them in wax paper and tuck them in a freezer bag. Defrost the pancakes at room temperature or in the fridge and then heat them up in the oven or--my preferred method--just pop them in the toaster frozen.

Ingredients

  • 1 cup buckwheat flour
  • 1 1/2 teaspoons gf baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1 cup milk
  • 1 egg, separated
  • 2 tablespoons honey
  • 2 tablespoons melted butter
  • Vegetable oil, for cooking

Instructions

  • In a medium bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, cardamom, and ginger. In a small bowl mix together the milk, egg yolk, honey, and butter. Mix the liquid ingredients into the dry until just combined. In a separate bowl, whisk the egg white until soft peaks form. Fold the egg white into the batter. (Note: The beaten egg white lightens the pancakes and gives them a little left. It really only takes about 2 minutes with a whisk, but if you're short on time just add the whole egg all at once.)
  • Heat a griddle or nonstick frying pan over moderate heat. Coat the pan lightly with oil. Pour the batter onto the griddle to form 4-inch pancakes. Cook until small bubbles start to form on the top of the pancakes. Flip the pancakes to the other side and cook until done, 1 to 2 minutes more. Serve hot with warm honey, maple syrup, or apple butter.

11 Comments

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  1. Jabbara says:

    I make flour from the unroasted buckwheat that’s pale. It has a much more neutral flavor and can be used in place of rice flour in many recipes.

    • laura says: (Author)

      Yes, unroasted buckwheat flour would be a fantastic neutral option in many gluten-free dishes. How do you make it? Grain grinder? Vitamix dry blade?

  2. Jabbara says:

    Vitamix. It’s been really useful to make GF flours. One of the reasons I got it was to make sweet brown rice flour, even Bob’s doesn’t sell it.
    I made Mini Mochi Muffins today – sweet brown rice flour, add apple juice or water with a little sweetner until pancake batter thickness. Add chopped dates, chopped apples or other fruit, chopped walnuts, cinnamon, grated ginger to tast. Bake in well oiled mini muffin pan at 350 for about 20 minutes or until lightly browned, flip to brown other side. They turn out crunchy and chewy. Good with chocolate chips too.

  3. Janelle says:

    Oh yay! I can’t wait to try these. It seems like so many other gluten free pancakes have a mix of flours, and I’m not interested in that. 🙂

  4. lisa says:

    Oh YUM!!! I had never used buckwheat and had been wanting to make these for months. Today was the day! I picked up some quince at the farmers market over the weekend (another first!) and made some compote with this recipe in mind. A perfect match! No need for other fancy flours or complex recipes – these were absolutely delicious!!! We LOVED them and will no doubt make them again and again. Thank you!

  5. Mary Garrard says:

    Hi, I grind raw buckwheat in my coffee grinder. I was skeptical at first but it works great! This sounds like a good recipe for it.

    Mary

  6. Naomi says:

    Hello Laura. Can I substitute almond milk or coconut milk for the milk in this recipe? I am lactose intolerant.

    Naomi

    • laura says: (Author)

      Hi Naomi, I haven’t tried it, but I suspect almond milk would work well because it’s a fairly neutral flavor. Next time you have a can of coconut milk open, just mix a tablespoon or so with a tiny bit of ground ginger and cardamom to see if you like the flavor combo. If so, I think you’re safe with that, too.

  7. Tammy G. says:

    Laura, I’ve had a package of buckwheat flour sitting in my pantry waiting for a great recipe to come along. I made these this morning and was overjoyed at the soft-fluffy texture and the taste is amazing. Thank you so much for sharing your recipe. Also, I made your green bean casserole for Thanksgiving and the were a hit with everyone including my husband wo is not gluten or dairy free. Love your recipes!

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