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.

Chef John
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.

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  • 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

196 calories; 5.8 g total fat; 57 mg cholesterol; 444 mg sodium. 25.7 g carbohydrates; 9.1 g protein; Full Nutrition

Reviews (129)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/05/2015
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. Read More
(57)

Most helpful critical review

Rating: 1 stars
02/28/2017
No, you can't make good pancakes with all buckwheat flour. :( Read More
(9)
154 Ratings
  • 5 star values: 131
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
09/05/2015
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. Read More
(57)
Rating: 5 stars
02/13/2016
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. Read More
(29)
Rating: 5 stars
08/30/2015
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. Read More
(15)
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Rating: 5 stars
02/13/2016
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! Read More
(10)
Rating: 5 stars
01/22/2016
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. Read More
(9)
Rating: 1 stars
02/27/2017
No, you can't make good pancakes with all buckwheat flour. :( Read More
(9)
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Rating: 5 stars
01/29/2017
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! Read More
(9)
Rating: 5 stars
01/19/2017
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. Read More
(7)
Rating: 5 stars
06/09/2016
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!:) Read More
(5)