In spite of the name, there is no “wheat” in buckwheat. It’s not even a grain or grass. Yet in many ways it behaves like wheat, and its flour produces wonderfully, unexpectedly, fluffy pancakes, with a rich, warm, earthy taste.
A Pancake Recipe You Can Make Gluten-Free
We experimented quite a bit with this recipe, including an egg, excluding an egg, all buckwheat flour (naturally gluten-free), or half buckwheat, half all-purpose flour, and you know what? It’s all good. My favorite combination includes an egg and uses half white flour and half buckwheat flour. But the combos without the egg or with all buckwheat flour were also fluffy, flavorful, and eat-way-too-many-able. Buckwheat has zero gluten in it, so if you are at all gluten-sensitive, you shouldn’t have a problem with buckwheat (just use all buckwheat flour instead of the mix in the following recipe). Griddle’s on! Buckwheat pancakes are also good leftover. Store any extras in an airtight container or tightly wrapped for a lightning fast breakfast the next day.
How To Reheat Pancakes
Pancakes reheat really well. Although reheating pancakes in the microwave works, doing it in the toaster or in the oven results in better texture and quality. We’ve created a helpful guide to reheating just one pancake or a whole pile of them.
More Pancake Recipes To Start Your Day Right
Oatmeal Buttermilk Pancakes Lemon Ricotta Pancakes Zucchini Walnut Pancakes Chocolate Pumpkin Pancakes Blueberry Buttermilk Pancakes
The egg is optional, we’ve made the pancakes both ways, with egg and without. With egg results in just a little more structure to the pancake. Don’t have buttermilk? You can substitute using 2 tablespoons of white vinegar stirred into enough regular milk to make 2 cups. (After you stir in the vinegar, let the mixture sit for 5 minutes.) Or you can mix together 1 1/2 cups of plain yogurt and 1/2 cup of milk. Beat the egg with a fork and stir it into half of the buttermilk. Add the melted butter and stir. Add the egg mixture to the dry ingredients, then slowly add more buttermilk as needed to get a thick but pourable consistency for your batter (you may not need all of the buttermilk, depending on what type of buttermilk you are using and the brand of flour). Stir only until everything is combined. Do not over-mix! A few lumps are fine. Ladle the batter onto the hot surface to the desired size, about 4 to 5 inches wide. (A 1/4 cup measure will ladle about a 4-inch pancake.) Reduce the heat to medium-low. Allow the pancake to cook for 2 to 3 minutes on this first side. Serve with butter and maple syrup. Did you love the recipe? Leave us stars below!
