20 Fluffy Buckwheat Pancake Recipes Delicious

Wake up to the irresistible aroma of fluffy buckwheat pancakes, a wholesome twist on your morning favorite that’s sure to delight! Whether you’re a seasoned pancake pro or a curious newcomer, our roundup of 20 delicious recipes offers something for everyone. From classic comforts to innovative flavors, these buckwheat beauties are your ticket to a breakfast (or brunch!) that’s as nutritious as it is delicious. Let’s flip into the goodness!

Classic Buckwheat Pancakes with Maple Syrup

Start your morning with these hearty Classic Buckwheat Pancakes, a wholesome twist on the breakfast favorite that pairs perfectly with maple syrup.

Ingredients

• 1 cup buckwheat flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together 1 cup buckwheat flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
2. In another bowl, beat 1 large egg with 1 cup buttermilk and 2 tablespoons melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2 minutes, then flip and cook for another 1-2 minutes until golden.
5. Serve warm with maple syrup.

The nutty flavor of buckwheat flour gives these pancakes a unique depth, making them a standout choice for a satisfying breakfast.

Tip: For extra fluffy pancakes, avoid overmixing the batter—it’s okay if there are a few lumps.

Blueberry Buckwheat Pancakes

Start your morning with these fluffy Blueberry Buckwheat Pancakes, a wholesome twist on the classic that’s sure to delight your taste buds.

Ingredients

• 1 cup buckwheat flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1/2 cup fresh blueberries

Instructions

1. In a large bowl, whisk together 1 cup buckwheat flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
2. In another bowl, beat 1 cup buttermilk, 1 large egg, and 2 tablespoons melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1/2 cup fresh blueberries.
4. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.

These pancakes stand out with their nutty buckwheat flavor and bursts of juicy blueberries, making them a hearty yet refreshing breakfast option.

Tip: For extra fluffiness, let the batter rest for 5 minutes before cooking.

Banana Walnut Buckwheat Pancakes

Start your morning with these Banana Walnut Buckwheat Pancakes, a wholesome twist on the classic that’s sure to delight your taste buds.

Ingredients

• 1 cup buckwheat flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 1 tablespoon melted butter
• 1 ripe banana, mashed
• 1/2 cup chopped walnuts
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together 1 cup buckwheat flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
2. In another bowl, beat 1 cup buttermilk, 1 large egg, and 1 tablespoon melted butter until smooth. Stir in the mashed banana.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1/2 cup chopped walnuts.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, about 2 minutes, then flip and cook for another 1-2 minutes until golden.
5. Serve warm with maple syrup.

The buckwheat flour adds a nutty depth that pairs beautifully with the sweetness of banana and the crunch of walnuts, making these pancakes a standout breakfast option.

Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.

Chocolate Chip Buckwheat Pancakes

Start your morning with a twist on the classic pancake by incorporating nutty buckwheat flour and melty chocolate chips for a breakfast that feels both wholesome and indulgent.

Ingredients

• 1 cup buckwheat flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1/2 cup chocolate chips

Instructions

1. In a large bowl, whisk together 1 cup buckwheat flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
2. In another bowl, beat 1 cup buttermilk, 1 large egg, and 2 tablespoons melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1/2 cup chocolate chips.
4. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter for each pancake and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden.

The buckwheat adds a delightful depth of flavor that pairs perfectly with the sweet chocolate chips, making these pancakes a standout. Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.

Apple Cinnamon Buckwheat Pancakes

Start your morning with a cozy twist on classic pancakes—these Apple Cinnamon Buckwheat Pancakes are fluffy, flavorful, and just a little bit nutty.

Ingredients

• 1 cup buckwheat flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1/2 cup finely diced apple

Instructions

1. In a large bowl, whisk together 1 cup buckwheat flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
2. In another bowl, beat 1 cup buttermilk, 1 large egg, and 2 tablespoons melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1/2 cup finely diced apple.
4. Heat a lightly greased griddle or skillet over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook until golden brown, another 2-3 minutes.

The buckwheat adds a delightful depth that pairs perfectly with the sweet apple and warm cinnamon—making these pancakes a standout.

Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.

Pumpkin Spice Buckwheat Pancakes

Wake up to the cozy flavors of fall with these Pumpkin Spice Buckwheat Pancakes, a wholesome twist on a breakfast classic that’s sure to warm your morning.

Ingredients

• 1 cup buckwheat flour
• 1 tbsp baking powder
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup milk (any kind)
• 1/2 cup pumpkin puree
• 2 tbsp maple syrup
• 1 large egg
• 2 tbsp melted butter, plus extra for cooking

Instructions

1. In a large bowl, whisk together 1 cup buckwheat flour, 1 tbsp baking powder, 1 tsp pumpkin pie spice, and 1/2 tsp salt.
2. In another bowl, mix 1 cup milk, 1/2 cup pumpkin puree, 2 tbsp maple syrup, 1 large egg, and 2 tbsp melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a large skillet over medium heat and add a small amount of butter. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2 minutes until golden.
5. Serve warm with extra maple syrup. The buckwheat adds a nutty depth that pairs beautifully with the sweet pumpkin spice, making these pancakes a standout.

Tip: For extra fluffy pancakes, avoid overmixing the batter—a few lumps are just fine!

Savory Buckwheat Pancakes with Scallions

Start your morning with a twist by whipping up these Savory Buckwheat Pancakes with Scallions, a hearty and flavorful alternative to your usual breakfast fare.

Ingredients

• 1 cup buckwheat flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1/4 cup chopped scallions
• 1 tablespoon vegetable oil, for cooking

Instructions

1. In a large bowl, whisk together 1 cup buckwheat flour, 1 tablespoon sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt.
2. In another bowl, beat 1 cup milk, 1 large egg, and 2 tablespoons melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1/4 cup chopped scallions.
4. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Pour 1/4 cup batter for each pancake and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown.
5. Serve warm with your favorite toppings. The nutty flavor of buckwheat paired with the sharpness of scallions makes these pancakes a standout dish that’s both satisfying and packed with flavor.

Tip: For an extra crispy edge, let the batter sit for 5 minutes before cooking to allow the buckwheat flour to fully hydrate.

Buckwheat Pancakes with Honey and Almonds

Start your morning with these nutty, wholesome buckwheat pancakes, drizzled with honey and topped with crunchy almonds for a delightful texture contrast.

Ingredients

• 1 cup buckwheat flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1/4 cup honey
• 1/4 cup sliced almonds

Instructions

1. In a large bowl, whisk together 1 cup buckwheat flour, 1 tablespoon sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt.
2. In another bowl, beat 1 cup milk, 1 large egg, and 2 tablespoons melted butter until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.
5. Serve the pancakes warm, drizzled with 1/4 cup honey and sprinkled with 1/4 cup sliced almonds.

The buckwheat flour gives these pancakes a rich, earthy flavor that pairs perfectly with the sweetness of honey and the crunch of almonds.

Tip: For extra fluffy pancakes, separate the egg and beat the white until stiff peaks form, then fold it into the batter last.

Lemon Poppy Seed Buckwheat Pancakes

Start your morning with a zesty twist on classic pancakes—these Lemon Poppy Seed Buckwheat Pancakes are light, fluffy, and packed with bright flavors.

Ingredients

• 1 cup buckwheat flour
• 1 tablespoon poppy seeds
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• Zest of 1 lemon
• 2 tablespoons lemon juice

Instructions

1. In a large bowl, whisk together the buckwheat flour, poppy seeds, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the buttermilk, egg, melted butter, lemon zest, and lemon juice until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake.
5. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.

The buckwheat gives these pancakes a nutty depth that pairs beautifully with the tangy lemon and crunchy poppy seeds—a delightful contrast in every bite.

Tip: For extra fluffiness, avoid overmixing the batter; a few lumps are perfectly fine!

Strawberry Buckwheat Pancakes

Start your morning with a twist by whipping up these Strawberry Buckwheat Pancakes, a delightful blend of nutty and sweet that’s sure to brighten your breakfast table.

Ingredients

• 1 cup buckwheat flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1/2 cup fresh strawberries, diced
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together 1 cup buckwheat flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
2. In another bowl, beat 1 cup buttermilk, 1 large egg, and 2 tablespoons melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1/2 cup diced strawberries.
4. Heat a lightly greased griddle or skillet over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2-3 minutes per side.
5. Serve warm with maple syrup.

The buckwheat flour adds a rich, earthy depth that pairs beautifully with the juicy bursts of strawberry, making every bite a perfect balance of flavors.

Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.

Buckwheat Pancakes with Ricotta and Lemon

Start your morning with a twist on the classic pancake—these Buckwheat Pancakes with Ricotta and Lemon are fluffy, tangy, and utterly irresistible.

Ingredients

• 1 cup buckwheat flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ricotta cheese
• 3/4 cup milk
• 2 large eggs
• 2 tablespoons melted butter
• Zest of 1 lemon
• 2 tablespoons lemon juice
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together the buckwheat flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the ricotta cheese, milk, eggs, melted butter, lemon zest, and lemon juice until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined.
4. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake.
5. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
6. Serve warm with maple syrup.

The buckwheat gives these pancakes a nutty depth, while the ricotta and lemon add a creamy, bright contrast that’s simply divine.

Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.

Gluten-Free Buckwheat Pancakes

Start your morning with these fluffy, nutty gluten-free buckwheat pancakes that are as satisfying as they are simple to make.

Ingredients

• 1 cup buckwheat flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1/2 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup buckwheat flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
2. In another bowl, beat 1 cup buttermilk, 1 large egg, 2 tablespoons melted butter, and 1/2 teaspoon vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2 minutes, then flip and cook for another 1-2 minutes until golden.
5. Serve warm with your favorite toppings. The buckwheat gives these pancakes a uniquely rich, earthy flavor that pairs wonderfully with sweet or savory accompaniments.

Tip: For extra fluffy pancakes, avoid overmixing the batter—a few lumps are perfectly fine!

Vegan Buckwheat Pancakes

Start your morning with these fluffy Vegan Buckwheat Pancakes, a wholesome twist on the classic that’s sure to please everyone at the table.

Ingredients

• 1 cup buckwheat flour
• 1 tbsp coconut sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup buckwheat flour, 1 tbsp coconut sugar, 1 tsp baking powder, and 1/4 tsp salt.
2. In another bowl, mix 1 cup almond milk with 1 tbsp apple cider vinegar and let sit for 5 minutes to curdle. Then, stir in 1 tbsp melted coconut oil and 1 tsp vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for 10 minutes.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 2 minutes until golden.

These pancakes stand out with their nutty flavor and tender texture, making them a perfect canvas for your favorite toppings.

Tip: For extra fluffiness, let the batter rest a bit longer before cooking.

Buckwheat Pancakes with Caramelized Bananas

Start your morning with a twist on the classic pancake by whipping up these nutty buckwheat pancakes topped with luscious caramelized bananas.

Ingredients

• 1 cup buckwheat flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 2 bananas, sliced
• 2 tablespoons brown sugar
• 1 tablespoon butter

Instructions

1. In a large bowl, whisk together 1 cup buckwheat flour, 1 tablespoon sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt.
2. Add 1 cup milk, 1 large egg, and 2 tablespoons melted butter to the dry ingredients. Stir until just combined.
3. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2 minutes per side.
4. In another skillet, melt 1 tablespoon butter over medium heat. Add 2 sliced bananas and 2 tablespoons brown sugar. Cook, stirring occasionally, until bananas are golden and caramelized, about 3 minutes.
5. Serve pancakes topped with caramelized bananas.

The earthy flavor of buckwheat pairs beautifully with the sweet, caramelized bananas, creating a breakfast that feels indulgent yet wholesome.

Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.

Buckwheat Pancakes with Fresh Berries

Start your morning with these fluffy buckwheat pancakes, topped with a vibrant mix of fresh berries for a wholesome and delicious breakfast.

Ingredients

• 1 cup buckwheat flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together 1 cup buckwheat flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
2. In another bowl, beat 1 cup buttermilk, 1 large egg, and 2 tablespoons melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2 minutes, then flip and cook for another 1-2 minutes until golden.
5. Serve the pancakes warm, topped with 1 cup mixed fresh berries and maple syrup.

The nutty flavor of buckwheat pairs perfectly with the sweetness of fresh berries, making these pancakes a standout dish that’s both nutritious and satisfying.

Tip: For extra fluffy pancakes, make sure not to overmix the batter—a few lumps are okay!

Spiced Buckwheat Pancakes with Pear Compote

Wake up to the warm, nutty flavors of these Spiced Buckwheat Pancakes, topped with a sweet and tangy pear compote that’s sure to brighten your morning.

Ingredients

• 1 cup buckwheat flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter
• 2 ripe pears, peeled and diced
• 2 tbsp honey
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup buckwheat flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp salt.
2. In another bowl, beat 1 cup buttermilk, 1 large egg, and 2 tbsp melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
3. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2 minutes per side.
4. For the pear compote, combine 2 diced pears, 2 tbsp honey, 1 tbsp lemon juice, and 1/2 tsp vanilla extract in a small saucepan. Simmer over low heat for 10 minutes, stirring occasionally, until the pears are soft.
5. Serve the pancakes warm, topped with the pear compote.

The buckwheat flour gives these pancakes a hearty texture and rich flavor, perfectly complemented by the bright and fruity pear compote.

Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.

Buckwheat Pancakes with Coconut and Mango

Start your morning with a tropical twist on classic pancakes—these buckwheat pancakes are fluffy, nutty, and topped with sweet mango and creamy coconut for a breakfast that feels like a getaway.

Ingredients

• 1 cup buckwheat flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted coconut oil
• 1/2 cup diced mango
• 2 tablespoons shredded coconut
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together 1 cup buckwheat flour, 1 tablespoon sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt.
2. In another bowl, beat 1 cup milk, 1 large egg, and 2 tablespoons melted coconut oil until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet over medium heat and pour 1/4 cup batter for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 2 minutes until golden.
5. Serve the pancakes topped with 1/2 cup diced mango, 2 tablespoons shredded coconut, and a drizzle of maple syrup.

The combination of nutty buckwheat with the sweetness of mango and the texture of coconut makes these pancakes a memorable treat that’s as nutritious as it is delicious.

Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.

Buckwheat Pancakes with Peanut Butter Drizzle

Start your morning with a twist on classic pancakes—these buckwheat beauties are drizzled with a rich peanut butter sauce for a hearty, wholesome breakfast.

Ingredients

• 1 cup buckwheat flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1/4 cup creamy peanut butter
• 2 tablespoons maple syrup
• 2 tablespoons warm water

Instructions

1. In a large bowl, whisk together 1 cup buckwheat flour, 1 tablespoon sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt.
2. In another bowl, beat 1 cup milk, 1 large egg, and 2 tablespoons melted butter. Pour into the dry ingredients and stir until just combined.
3. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden, about 2 minutes per side.
4. For the drizzle, whisk together 1/4 cup creamy peanut butter, 2 tablespoons maple syrup, and 2 tablespoons warm water until smooth.
5. Serve pancakes warm, drizzled with the peanut butter sauce.

The nutty flavor of buckwheat pairs perfectly with the sweet and salty peanut butter drizzle, creating a breakfast that’s both satisfying and packed with flavor.

Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.

Buckwheat Pancakes with Yogurt and Honey

Start your morning with these fluffy buckwheat pancakes, a wholesome twist on the classic that’s perfectly complemented by creamy yogurt and a drizzle of honey.

Ingredients

• 1 cup buckwheat flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1/2 cup plain yogurt
• 2 tablespoons honey

Instructions

1. In a large bowl, whisk together 1 cup buckwheat flour, 1 tablespoon sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
2. In another bowl, beat 1 cup buttermilk, 1 large egg, and 2 tablespoons melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick skillet over medium heat and pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2 minutes per side.
5. Serve the pancakes warm, topped with 1/2 cup plain yogurt and a drizzle of 2 tablespoons honey.

The nutty flavor of buckwheat pairs beautifully with the tangy yogurt and sweet honey, creating a breakfast that’s both satisfying and light.

Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.

Savory Buckwheat Pancakes with Smoked Salmon

Start your morning with a twist by whipping up these Savory Buckwheat Pancakes with Smoked Salmon – a perfect blend of nutty flavors and luxurious smokiness.

Ingredients

• 1 cup buckwheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup milk
• 2 tablespoons melted butter
• 4 ounces smoked salmon, thinly sliced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon olive oil

Instructions

1. In a large bowl, whisk together 1 cup buckwheat flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
2. In another bowl, beat 1 large egg, then stir in 1 cup milk and 2 tablespoons melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden.
4. Serve the pancakes topped with thinly sliced smoked salmon and a sprinkle of 2 tablespoons fresh dill.

The earthy buckwheat pairs beautifully with the rich smoked salmon, creating a breakfast that feels both wholesome and indulgent.

Tip: For an extra touch of elegance, add a dollop of crème fraîche on top of the salmon.

Conclusion

We hope you’ve enjoyed exploring these 20 fluffy buckwheat pancake recipes as much as we did! Each one offers a unique twist on a classic favorite, perfect for home cooks across North America. Don’t forget to try them out, share your top picks in the comments, and pin your favorites on Pinterest. Happy cooking!

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