Buckwheat Pancakes

This is the best 100% buckwheat pancakes I have made. Fairly simple and tasty. I doubled the batch when I made it. My only substitution was buttermilk, since I never buy it. Whenever I need buttermilk I mix 1:3 parts greek yogurt and whole milk.

I was looking for a simple buckwheat pancakes recipe. I substituted a few items: I used coconut sugar, almond milk (instead of buttermilk), and coconut oil (instead of butter) to cook in. It came out very good. I will make again.

These were amazing! Light and delicious. I added two tablespoons melted butter, a little cinnamon, cardamom and ginger. I also used Maines Bouchards Farms Buckwheat flour. Sooo good! Mainegal.

This recipe is so good, I've decided to post my first ever review (despite using allrecipes for years!). Have tried dozens of pancake recipes trying to find something semi-healthy the entire family will enjoy. This is it. No modifications necessary, but this recipe takes changes well. We added some melted butter and a bit more milk. Makes pretty pancakes with a hearty, grainy flavor that goes well with anything... maple syrup and cream for the kids, fruit preserves for the bigger kids, even ripe avocado with melted butter and pepper for the true health nut. Thank you to the chef!

No, you can't make good pancakes with all buckwheat flour. :(

Best buckwheat pancakes ever! Light and fluffy and delicious! Mine were MUCH darker than the other pictures though... I used 100% organic stone - ground buckwheat flour which was very dark. I didn't have any buttermilk so I used Greek yogurt and water using a ratio of 1:3 respectively. My batter was still a bit thick so I added a few tablespoons of milk. I think letting the batter sit helped make them tender, fluffy, and delicious! These will definitely be made often. I will never buy a mix again!

These were wonderful!!! Been trying to lay off the wheat and these were perfect. And i dont feel overful like with regular pancakes. I like to add some cinnamon and sprinkle with chopped nuts. Thank you Chef John.

I had previously made this recipe as is. Because we loved the pancakes so much, I decided to make them again. Because I had only 1/2 cup of buckwheat flour, I used gluten-free flour for the rest. They were absolutely delicious! Oh - I had two left and froze them. They freeze very well, and reheating does not diminish the flavor.

Will definitely be making these again, I was wanting to use buckwheat because of its high protein content and it worked great in these pancakes! Very light and fluffy. The only changes were I used regular milk since I have no buttermilk, and I added blueberries. Delicious! :)

I followed every step and my buckwheat pancakes turned out perfect !!!! I'm 70 years old and have not had buckwheat pancakes since I was a little girl when my grandmother made them . My pancakes for like a piece of heaven to me and my husband love them !!!!

We were in the mood for waffles and this recipe did the trick! I set my waffle iron to the darkest setting and still needed to add about 30 seconds, but these were delicious. I served them with butter, blueberries and pure maple syrup. I will make these again. Thank you, Chef John

Yes, you CAN make VERY GOOD and tasty fluffy pancakes with 100% buckwheat flour using THIS recipe. I just made them. YUMMY! I didn't have buttermilk, so I used what I had at hand; 1 cup almond milk and 1/8 cup apple cider vinegar and add about 2 T half and half. I also used 2 T maple syrup instead of sugar. This turned out fantastic! I used Bob's Mill organic whole grain buckwheat flour (the grey color). Next time I will try this recipe with Anthony's organic buckwheat flour, which is in white color with no hulls and makes fluffier buckwheat bread (100% buckwheat, 2 t yeast) than Bob's.

I first had these served at a Greek Orthodox Church function. I fell in love... I am trying to stay clear of wheat and refined foods as well. These are PERFECT!!! So much more flavor than any traditional pancakes. A must try, you will love them..

This was a very easy recipe. The only changes that I made was adding a teaspoon of cinnamon to the batter and increasing the vanilla to a teaspoon. These pancakes are light and delicious.

This a wonderful recipe. I've tweaked it a bit. Added cinnamon as others suggested. Instead of white sugar I use maple syrup (the real stuff). Regular (non fat) milk (don't usually buy buttermilk-although I'm sure that would be delicious.) The "big" change is I add 1/3 cup of instant (no sugar added) oatmeal. It gives the recipe added body. If you would rather use old fashioned oatmeal then soak those in the liquids for 30 minutes before adding all the other ingredients. Because of the added oatmeal you will need to add more liquids I also cook them with blueberries or cut up bananas. I always have left overs and eat those for breakfast during the week. I find these pancakes are very hearty and "rib sticking". I mean that in a good way. :-)

Made this recipe exactly and it was outstanding. This is not like the buckwheat pancakes that I remember/not little bricks) and I'm thrilled to find this recipe.

Finally buckwheat pancakes that taste like buckwheat! I also enjoy them more because they don't contain wheat, which gives me a stomach ache. When making them again, I will probably try adding some melted butter to the batter, or maybe a mashed banana as they were a bit dry.

I was looking for a buckwheat pancake recipe that I could make gluten and lactose free. So glad I found this one because they turned out soooo good! I substituted vanilla soy milk for the buttermilk and vanilla, and cooked them in light olive oil instead of butter. Great nutty flavor with nice crispy edges.

Makes incredible pancakes! I didn't have buttermilk, so used 1 tablespoon of lemon for each cup of whole milk and it turned out great.

Made these today and they were great! I did add extra sugar (I have a sweet tooth) and since i’m Dairy free, I switched out the buttermilk for whole fat coconut milk. Delicious!! Thanks for this recipe!

I'd make this again. I added an extra 1/4 cup of sugar, and I used brown instead of white. I also threw in an extra egg, which I would do again.

I had never made buckwheat pancakes before, so didn't really know what to expect. I was very pleasantly surprised. These were very good. Some tips for other buckwheat newbies: 1) the consistency of the batter is odd, but the pancakes are perfect; 2) I had to cook them at a much lower temperature than I usually use for pancakes; 3) letting the batter rest makes a significant difference, but after you let it rest, resist the urge to stir it any more.

Great recipe, I double the recipe and use 1/4 to 1/2 cup of coconut flour in place of similar amount of the buckwheat flour. I also use 1T chia seeds mixed with 3T warm water and left to sit for 10 minutes, per egg, and swap out buttermilk for butter-goats or coconut-milk, adding 1T vinegar per cup of goat or coconut milk. And use golden sugar as I prefer the taste ??

I liked this pancake a lot. I did make sour milk with a bit of vinegar and I added a couple of tablespoons of butter to the batter . They were very good with a bit of fresh fruit on the side and real maple syrup.

I made these this morning using freshly milled buckwheat flour from my Mockmill. These were light, fluffy, nutty, lovely and flavorful. Will definitely make these again!

My husbands favorite pancake. Now I can make them and he thinks I’m his heroine. Thanks SO much, they are wonderful.

Really delicious! I added about a quarter cup more milk as I found the batter a bit thick

Never before have I been able to make pancakes which are light and fluffy and also incredibly healthy. This recipe is absolutely brilliant. The batter does take a little longer to cook than regular pancakes, however, I just put the first few on a plate in the oven on a very low temperature while I cooked the rest. With regular pancakes, the oven heat can dry out or harden the pancakes, but these buckwheat pancakes remained light & soft in the oven. Amazing.

Made these exactly according to the recipe. The texture was great but the depth of flavor was a little lacking. Next time will try adding a few tablespoons of melted butter and a little more sugar to the batter.

I am not a fan of the taste of buckwheat but need to avoid gluten so I suffer it. With this recipe, I enjoyed the texture and look of a wheat flour pancake with only a hint of the buckwheat taste. I have tried a couple other buckwheat pancake recipes, but this one is the best. I think the buttermilk is a must to balance the earthiness of the buckwheat. And make sure you let the batter sit for a couple minutes to thicken.

I was really glad to find a recipe for pancakes made from 100% buckwheat, and not a little buckwheat plus a lot of white flour, or a little buckwheat, a little whole wheat, a little soy powder, a little this, a little that . . . These are simple and tasty. My one change was to melt the tablespoon of butter and put it into the batter, and then use grapeseed oil on the griddle--as little as I could manage. The advice to wait until the edges are dry before flipping is EXCELLENT.

These were fast, simple and delicious. I added a smooshed up banana and used brown sugar instead of regular. Next time will add some cinnamon.

1 3/4 cup buckwheat flour, 3/4 tsp baking powder and 2 eggs. Can also add 1/2 tsp xanthan gum.

If you use high quality buckwheat flour then these are delicious "as is". I've made this recipe a half dozen times and everyone in my house enjoys them. I always make extra and freeze them in stacks of three for quick weekday breakfasts!

Excellent! For those that care, Buckwheat is naturally gluten free.

added a little water to thin it. was very good.

I've tried several buckwheat pancake recipes but this is the first one that I would make again and serve with confidence. It's easy and quick, and the results are fantastic. Last time I made them with fresh blueberries (1 cup) at room temperature added to the batter just before cooking. Yummy!

Delicious recipe! I added a few ingredients to this recipe. I added 2TBL of melted butter to the dry ingredients and mixed and blended it well with my fingers. I also added 2TBL spoons of honey to the dry ingredients as well and used almond milk instead of buttermilk. It's important to mix the butter and honey well with the dry ingredients otherwise it will not incorporate well with the cold wet ingredients. I also added a mashed banana. Even my kids loved these pancakes and they are really not fans of buckwheat!

These are good - light and fluffy. If you're not a syrup fan you'll want to add a bit more sugar to sweeten them up.

Had buckwheat flour from our local Deercreek Malthouse. Wanting to try a 100% buckwheat recipe, we were NOT DISAPPOINTED! These pancakes were fluffy, and, although a dense flour, delightfully light in texture. Next time, I would add more vanilla. Dark amber maple syrup compliments the robust, almost nutty flavor. Delicious!

love this recipe! I went gluten free 4 years ago and have played about with so many recipes that have been disastrous! i just dont add buttermilk, but almond milk. I'm also dairy free and i dont like them big and fluffy, rather flat and rolly! yum!!

Pancakes were great! Husband was happy and said they were like the ones he had growing up

These turned out so awesome! I'm not very good at following directions, and changed it up a little. Had no buttermilk, so I used plain yogurt and water (about 50/50). The batter was quite think, and the first pancake was a little dense, so I added a splash more water, and a bit more baking soda. Put some frozen blueberries in one, and served with fresh peaches and whipped cream.

I made this and plan on making it again, perhaps substituting coconut milk for buttermilk. Mine were light and airy in texture, dark in color. Looking forward to making more.

Easy and tasty, with a nice nutty flavor, these 100% buckwheat pancakes were very enjoyable. I still prefer buckwheat pancakes to have a little AP flour to lighten them up though.

Turned out much darker than the photo on the recipe, that’s a good thing! Had the flavor and color I was trying for. Will definitely make this my go-to recipe, love it!

The recipe sounded too simple to be good...it was Excellent! Exactly what I was looking for. Thanks CJ!

Excellent recipe! First I try the recipe exactly as written and the pancakes were delicious. The second time I added a banana to the mix and it tasted great as well.

After reading a critical review, I used 1/4 C. Gluten-free flour and 3/4 C. Buckwheat flour. I also melted a Tablespoon of butter and added that with the liquid ingredients. This was amazing! So glad I tried it. Light and fluffy and tasty!

I loved it! Didn’t have buttermilk so I used 3/4 cup organic raw plain yogurt and 1/2 cup oatmilk( didn’t have any dairy milk). Came out light and fluffy and served with lots of berries and pecans. Yummy!

I loved this recipe. My Mom, then I, used to make pancakes with some buckwheat & flour. I loved these. We try to avoid grains and when watching the video was surprised that it's not a grain. Thanks for mentioning that in the video! I used the buttermilk and topped them with butter, a tiny bit of maple syrup and lots of berries. They were easy, light and so tasty. I made Chef John's buttermilk biscuits and loved them too. I'll be checking out more of his recipes. Thank you!

Made these today, no changes. Easy and delicious! Also I am a type 1 diabetic and these did not spike my blood sugar as regular pancakes do.

Ground flour with my Mockmill 200. Best 100% buckwheat recipe we’ve ever found ! And with no oil !!! Made it exactly per recipe !! Even our 7 year-old granddaughter said they were delicious !!!!

These are amazing pancakes with a few of the updates by the other cooks mentioned in the comments. I did the following changes: 3/4 c buckwheat and a 1/4 white flour 1/4 cup brown sugar instead of the white 2 teaspoons Baking Powder 2 T melted butter in the batter plus butter to cook 1/4 t cinnamon One package of instant oatmeal that I let sit in the buttermilk for an hour and of course, a handful of mini-chocolate chips. So good!

Made the recipe exactly as written. We needed a pancake recipe without glutens and this will be our go to recipe from now on. Easy to make and yummy!

I did not make a single change, and don't trust reviews where they changed it up. This is a GREAT recipe for buckwheat pancakes! The only mistake I made was getting a brand of buckwheat that was a lot coarser and darker than my usual brand (Red Mill). I expected them to not turn out well, but they did. Still not as good as Red Mill's buckwheat flour, though.

really nice

Definitely need the best buckwheat. Mine was pale and tasteless. Great recipe.

I found this recipe for my husband who loves buckwheat pancakes. I never expected to like them as well. But, man, we both love them! They are tasty, tender, and not at all gritty like other buckwheat pancakes. I now make these about once a month instead of buttermilk pancakes.

Great recipe! You can't expect them to taste like wheat flour pancakes. That being said, they were light and fluffy for buckwheat. I used unsweetened vanilla almond milk and added 2 tablespoons of vinegar to turn it into buttermilk. My first pancake was heavy because I didn't let the oil get hot enough. After that, I made sure the oil was hot and the rest of the pancakes were fluffy. Excellent recipe. I'm dairy- free so no butter, I used grapeseed oil. I also added 3 teaspoons of coconut sugar and I used 2 teaspoons of vanilla.

Chef John you have made the ultimate buckwheat pancake recipe. I have told so many people about it. They are light and fluffy and just the right texture. My husband and friends loved them so much. We ate every bite and they were delish! Thank you for this recipe. You are a treasure. I am looking forward to more recipes from you. :)

A keep’er!

I've made pancakes from scratch for over 25 years. I was pretty happy with the wheat-free recipe that I had finally settled on. This is as good,even better than what I've been using. Simple, light, airy, and delicious! As usual, I triple the vanilla extract. I used soy milk and added 1 Tblsp of ACV to each cup of milk as a buttermilk substitute.

Enjoyed these pancakes! I substituted 1 cup of plain greek yogurt and some 2% lactaid milk for the buttermilk. I also added cinnamon, an additional 1/2 tsp of sugar, and frozen raspberries to the batter. Will definitely make again.

Great pancakes for folks who can't eat wheat.

This is my first time to make buckwheat pancakes and they were wonderful! The only change I made was Greek vanilla yogurt and vanilla almond milk for the buttermilk (1:3 ratio). Added some blueberries and yum!! Very filling.

Added chocolate chips and some arrowroot powder to thicken a little. Made my own buttermilk using coconut milk. And my highly food sensitive daughter loves them. Been making it since I found the recipe about a month ago! Thank you!

These were delicious! I’ve never had buckwheat pancakes but wanted to try them. This recipe was perfect. I did not have buttermilk so added in a tbsp of vinegar to the milk and let it sit for a few. I forgot to add in the sugar to the batter but it didn’t need it anyway. I did add in some cinnamon and a bit of almond extract with vanilla extract. That’s just personal preference though, not because the recipe needed it. Will definitely make these again!

These turned out great, I was generous with the vanilla and I still think more would have been tasty. It was a big hit for Sunday Brunch.

Best Pancakes I ever made! I used 3/4 buckwheat flour (I ground the buckwheat groats in my vitamix, super easy) and 1/4 Oat Flour.

Best grain-free, gluten-free pancake recipe that I’ve tried. Much lighter than most GF pancakes. And very simple to make.

Best buckwheat pancakes we ever ate. I think the 10 minute rest is important if you want lite cakes.

These are the best pancakes ever....better than any I have had in my 73 years of life. So light and tasty too. I made no changes other than using unsweetened soy milk and added lemon juice to it to make a buttermilk alternative. (1 1/4 cup soy milk + 2Tbls lemon juice — and let sit for 5 minutes while putting the dry ingredients together). My husband used to ask for pancakes in past and I would make them, but not enthusiastically because pancakes were always so heavy before...now he doesn’t even have to ask as these are so light and good! Thank you Chef John!

I made a few changes: used stevia, egg whites, water , coconut oil to fry them, salt substitute and coconut milk. I topped them with a syrup made of ghee, stevia and vanilla extract. I made my own buckwheat flour from hulled buckwheat. So I think that's why they were actually pretty light in color. These were still delicious!

I substituted light eggnog instead of buttermilk and used Land O Lakes Cinnamon Sugar on the griddle...very yummy

Excellent. I don't know what all the fear of buckwheat is about, at least for pancakes. I did add 1/4 tsp ginger and 1/2 tsp cinnamon and upped the vanilla to about 1 tsp. Delicious and good texture.

Delicious !! I used blackstrap molasses and hemp milk but all in all a great gluten free pancake

This was THE BEST Buckwheat PANCAKE recipe that I've ever made. Light and fluffy, and delicious. I doubled it for my granddaughter, husband and I LOVE them. I did exactly what the recipe called for word for word. YES you can use all buckwheat flour, I just did it an hour ago. "Bravo"to the chef! The only thing I did different, I never use butter on the griddle, I use avocado oil all the time.

Very tasty, fluffy pancakes

I made this recipe for Buckwheat Pancakes and it was delicious. The pancakes were delicious and did not even need syrup. Definetly a keeper!

I did not make any changes. I liked these much more than the almond flour pancake recipe I tried last week. They were light and fluffy. Topped them with toasted pecans and sliced banana. Will make again.

No changes - I alternate between this recipe and buttermilk pancakes. Like each for its difference from the other.

Best buckwheat pancake recipe by far! And I’ve tried a few. I use 1:3 vanilla Greek yogurt to milk instead of buttermilk and use coconut sugar instead if white. I top them with either berries or peanut butter, banana and hemp seeds.

Just made and ate a plate of these and they are wonderful!!! I did not have any baking soda and used almond milk but they were still awesome! I also added some blueberries. I’ve been on a diet this summer and avoiding white flour. I tried a few almond/coconut flour pancake recipes and they were disgusting. I am so excited that these are so good!!! Thank you for sharing this recipe!

Have already made them 3 times. Love the texture! Today I added mashed banana to the the prepared batter and it was fantastic. I will keep making these regularly.

This is an easy recipe and the buckwheat has a much better flavor than regular flour, I’m probably going to stick with this from now on when my family wants pancakes. It is easy to get the pan too hot over a gas flame, so I make sure to turn it down soon after I pour the pancakes.

A great recipe! We try to use buckwheat since it’s healthy and also tasty. I added some spices and blueberries, but they’re delicious as is.

This was so good. Tweaked it a bit to make it more heart healthy. I made my own buttermilk with skim milk and lemon juice, left out sugar and added blueberries and , of course no butter

So good... I put cinnamon and nutmeg instead of vanilla.

These are amazing. My 2 year and 6 year old devour these things. Only thing I change is I add an over ripe banana -mashed, and cinnamon. So good!

Texture, taste and look was awesome. Then again I like almost all of chef John's recipes!

Really worked well! I used whole grain buckwheat so a bit coarser than regular pancakes. I also used 2 eggs. The pancakes were nice and fluffy. I used a medium soup ladle for a batter dispenser so I only got 6 pancakes. Pretty large though. I could only eat 3 even though I'm a big pancake eater. My stove might be a bit hotter so the first two pancakes were well done. But even those were light and fluffy and tasted fine. I'll definitely make these again!

Very nice! The only thing I did different was the addition of 2 tsp pumpkin spice, considering the season. Pairs perfectly with real maple syrup. Not so well with cheap table syrup (corn syrup).

FANTASTIC! The only alteration I made - added about 1/2 Tbs melted butter to the batter. Otherwise, I followed the recipe to the letter. It's so very nice to find a delicious recipe that's 100% buckwheat flour.
To those nay-sayers, try making them first. You'll be sold.
Thank you!

I had trouble with these. Maybe it was my buckwheat flour, but they were way too sour and texture wasn't that great compared to other buckwheat pancakes I've made. It seemed to me that the mixture had too much gluten/protein. I added more water to thin it out but it was still very stringy/protein rich as if it was made with bread flour. Maybe all buckwheat flour isn't the same. I like the "Tasty Buckwheat Pancakes" recipe better that uses 1/4 buckwheat flour.

Have made this twice. Not like a brick which is the way many buckwheat pancakes turn out. Very tasty. It has a regular place on our breakfast menu

Batter was thin so I added more buckwheat which resulted in a drier pancake. Will try with thin batter next time. I did however want a gingerbread flavored pancake so I changed some things. Did 1 cup buttermilk, 1/4 cup molasses, 1 tsp cinnamon, 1 tsp ginger, 1/2tsp cloves.

I made an allrecipes account just to give this a review. These are DELICIOUS. I am dairy free so I used vegan butter and I made buttermilk with oatmilk and vinegar. I added cinnamon, ginger, clove, and sliced bananas. I also like my pancakes a bit on the sweeter side so I used a full tbsp of sugar and it resulted in the edges being crisp and lacey and lovely. I will definitely use this recipe again!

Delicious! I have to sub out the buttermilk due to dairy problems and even then it was delicious! Many thanks for a gluten free recipe .