Shortbread that melts in your mouth, baked with pecans and brown sugar. A truly fantastic recipe that is also simple!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 1 cup buckwheat flour
- 1 ½ teaspoons white sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups buttermilk
- 1 large egg, beaten
- ¼ teaspoon vanilla extract
- 1 tablespoon unsalted butter, or as needed
Instructions
- Whisk buckwheat flour, sugar, baking powder, baking soda, and salt together in a medium bowl.
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- Beat buttermilk, egg, and vanilla together in a large bowl.
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- Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest until bubbles form and batter relaxes, about 5 minutes
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- Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
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- Serve with berries.
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Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 6 g |
| Protein | 9 g |
| Saturated Fat | 3 g |
| Sodium | 444 mg |
| Sugars | 6 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I was really skeptical because I’ve never found a recipe that makes buckwheat pancakes taste okay. They just have an interesting taste. Husband is having to do gluten free and low FODMAP diet so we thought we would give this recipe a try. I was very pleasantly surprised! I did make a few changes to the original recipe, however, because of flavor and consistency. As other users have stated, I used 1/3 c plain Greek yogurt and whole milk because I did not have any buttermilk on hand, I added extra cinnamon and substituted 1 1/2 t brown sugar. The consistency before I put them on the grill was very light so, I added about two tablespoons of almond flour to my mix. They came out perfectly and my 11 year old son approves!
I made this with half buckwheat and half oat flour. It made them a little less intense and fluffier. Very good pancakes!
I didn’t add as much flour and they turned out light and really fluffy. Didn’t even flatten after putting on syrup.
I used ersatz buttermilk homemade with sour cream and whole milk and omitted vanilla. Also waited a timed 10 minutes for bubbles. It was very tasty served with real maple syrup and butter, but the pancakes were not quite as light or fluffy as those including flour containing gluten. I might experiment by adding some gluten next time. Definitely a keeper recipe for those who enjoy the taste of buckwheat.
i dont know it was a intresting tast good but idk
They were thin, maybe because I couldn’t wait the 5 minutes. Next time I’ll try just 1 cup of milk.
Sometimes I add a little freshly ground flaxseed meal for extra nutrition; if it needs thinning out I use some vanilla almond milk. Cooked on a medium high heat on a stainless pan brushed with avocado oil this recipe is divine. To top it off, spread a little flavored yogurt on top with some pecan crumbles. Delizioso!
I made the recipe without any changes. Very tasty!
Tasty! A serving was 4 of 16 pancakes. Perhaps add a 2nd egg as without gluten they sort of fall apart. But they are good as is. Very good with toasted pecan bits sprinkled into them.
Oh my goodness, were these ever some marvelous buckwheats!!! The only substitutions I made were out of necessity, as I had no buttermilk/white sugar/vanilla extract, so I used milk mixed with Greek yogurt/brown sugar/and maple flavoring instead. The end result was truly glorious! Thanks once again, Chef John!
Recipe was simple and the pancakes came out nice and fluffy. Only substituon was for buttermilk:: I replaced with 1/3 Kefir and 2/3 2% milk. I think the probiotics in Kefir helped with the fluffiness.
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!
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 enjoyed and I prefer a thinner pancake so I added a fourth of a cup of water with my buttermilk mixture Plus I serve min with natural pb and cinnamon apple sauce and one dippy fried egg
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.
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!
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.
Delicious! Here is the standard preparation!
I made these today for brunch and they were delicious! I was surprised by how fluffy they were!
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!
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 !!!!