Name: Buckwheat Pancakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1¼ cups buckwheat flour, spooned and leveled; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon cinnamon; ¼ teaspoon nutmeg; ¼ teaspoon sea salt; 1 cup unsweetened almond milk, or another non-dairy milk or regular milk; 2 large eggs; ¼ cup maple syrup, plus more for serving; 2 tablespoons avocado oil, plus more for brushing; 1 tablespoon apple cider vinegar; 1 teaspoon vanilla extract; Strawberry Compote, for serving

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These buckwheat pancakes are a delightful twist on a breakfast classic, offering a nutty, earthy flavor that’s both wholesome and satisfying. With a light, fluffy texture and a hint of natural sweetness, they’re perfect for anyone craving a hearty yet healthy start to the day. Ready in just 30 minutes, they’re an easy way to elevate your morning routine without spending hours in the kitchen.

Packed with the rich, robust taste of buckwheat, these pancakes are a treat for your taste buds and a boost for your energy. Whether topped with fresh berries, a drizzle of maple syrup, or a dollop of creamy yogurt, every bite is a comforting blend of flavors and textures. Quick to prepare and even quicker to disappear, they’re sure to become a family favorite.

What You’ll Need for Buckwheat Pancakes?

1¼ cups buckwheat flour (spooned and leveled for accuracy)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon sea salt
1 cup unsweetened almond milk (or any non-dairy or regular milk)
2 large eggs
¼ cup maple syrup (plus extra for serving)
2 tablespoons avocado oil (plus more for brushing the skillet)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
Strawberry Compote (for serving, optional)

How to Make Buckwheat Pancakes

In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a medium bowl, whisk together the almond milk, eggs, maple syrup, avocado oil, apple cider vinegar, and vanilla extract.
Combine the wet and dry ingredients and mix until just combined. Avoid overmixing.
Heat a nonstick skillet over medium-low heat and lightly brush with avocado oil.
Use a ⅓-cup scoop to pour the batter into the skillet. Cook for 1½ to 2 minutes per side, or until the pancakes are puffed and cooked through. Reduce the heat to low if they brown too quickly.
Serve warm with maple syrup and strawberry compote on the side.

Delicious Toppings to Elevate Your Pancakes

While maple syrup and strawberry compote are classic choices, try experimenting with other toppings for a fun twist. Fresh berries, sliced bananas, or a dollop of Greek yogurt add freshness and texture. For a decadent treat, drizzle with chocolate sauce or sprinkle with chopped nuts and shredded coconut.

Perfect Pairings for a Complete Breakfast

Serve these buckwheat pancakes with a side of scrambled eggs or crispy bacon for a hearty meal. A fresh green smoothie or a cup of hot coffee complements the earthy flavors beautifully. For a lighter option, pair with a simple fruit salad.

How to Store and Reheat Leftovers

Store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, place them in a toaster or warm them in a skillet over low heat for 1-2 minutes per side. You can also freeze them for up to 2 months—just separate layers with parchment paper to prevent sticking.

Quick Tips for Fluffy Pancakes Every Time

For the best results, *avoid overmixing* the batter—it’s okay if there are a few lumps. Let the batter rest for 5 minutes before cooking to allow the baking powder to activate. Keep the heat on medium-low to ensure the pancakes cook evenly without burning.

Gluten-Free and Vegan Variations

These pancakes are naturally gluten-free, but for a vegan version, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Use a plant-based milk like almond or oat milk, and ensure your baking powder and soda are vegan-friendly.