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American Buckwheat Pancakes | The Cook Book

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Buckwheat American Pancakes 84e5933

Serving Details

  • Serves: 4
  • Yield: 8–10 medium pancakes
  • Best Served: Warm with maple syrup, butter, or fruit

Recipe Description

American Buckwheat Pancakes from The Cook Book are a fluffy, gluten-friendly spin on the traditional American pancake. Made with a blend of buckwheat and plain flour, these pancakes have a rich, nutty flavor and tender texture. Perfect for breakfast or brunch, they pair beautifully with sweet or savory toppings.

Cooking Time

  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Total Time: 25 minutes

Ingredients

  • ¾ cup buckwheat flour
  • ¾ cup plain flour
  • 2 tbsp sugar (optional)
  • 2 tsp baking powder
  • ½ tsp salt
  • 1¼ cups milk (dairy or non-dairy)
  • 2 large eggs
  • 2 tbsp melted butter or oil (plus more for cooking)
  • 1 tsp vanilla extract (optional)

Instructions

  1. In a large bowl, whisk together both flours, sugar, baking powder, and salt.
  2. In a separate bowl, beat the eggs with milk, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry and stir until just combined (do not overmix).
  4. Heat a lightly greased nonstick pan or griddle over medium heat.
  5. Scoop ¼ cup of batter per pancake and cook until bubbles form on top. Flip and cook until golden and cooked through.
  6. Serve warm with your favorite toppings.

Nutritional Information (Per Pancake)

  • Calories: 120
  • Protein: 4g
  • Fat: 4g
  • Carbohydrates: 16g
  • Fibre: 2g
  • Gluten-Free: If made with 100% buckwheat flour

FAQs

Can I make these pancakes gluten-free?

Yes, replace plain flour with more buckwheat flour or a gluten-free blend. The texture will be denser with 100% buckwheat.

Can I store leftover pancakes?

Yes, store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Reheat in a toaster or skillet.

What are the best toppings?

Maple syrup, berries, yogurt, nut butter, or even smoked salmon for a savory twist.

Can I use plant-based milk?

Absolutely — almond, oat, soy, or coconut milk all work well.

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