Buckwheat Pancake Recipe

Buckwheat flour: A gluten-free flour with a nutty, earthy flavor, perfect for making pancakes.

Sugar: Adds a touch of sweetness to the pancakes.

Baking powder: Helps the pancakes rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Milk: Provides moisture and helps create a smooth batter.

Egg: Adds structure and helps bind the ingredients together.

Butter: Adds richness and flavor to the pancakes.

To achieve the fluffiest buckwheat pancakes, make sure not to overmix the batter. Stir until the wet ingredients and dry ingredients are just combined; a few lumps are perfectly fine. Overmixing can result in dense and tough pancakes.

• buckwheat flour - Substitute with almond flour: Almond flour is also gluten-free and provides a slightly nutty flavor that complements pancakes well.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture to the pancakes, making them tender and flavorful.

• baking powder - Substitute with baking soda and cream of tartar: Combine ¼ teaspoon baking soda with ½ teaspoon cream of tartar to mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a more nuanced flavor.

• milk - Substitute with almond milk: Almond milk is a great dairy-free alternative that keeps the recipe gluten-free and adds a subtle nutty flavor.

• egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoon water and let it sit for a few minutes to thicken. This acts as a binding agent similar to an egg.

• melted butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that adds a slight coconut flavor and keeps the pancakes moist.

• To store leftover buckwheat pancakes, let them cool completely on a wire rack to prevent sogginess.
• Once cooled, stack the pancakes with a piece of parchment paper between each one to avoid sticking.
• Place the stacked pancakes in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3 days.
• For freezing, follow the same cooling and stacking process. Then, place the pancakes in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Transfer the frozen pancakes to a resealable plastic bag or an airtight container, and label with the date. They can be stored in the freezer for up to 2 months.
• To reheat refrigerated pancakes, use a toaster, toaster oven, or microwave. For the toaster, toast on a low setting until warmed through. In the microwave, heat on high for 20-30 seconds.
• For frozen pancakes, reheat directly from the freezer. Use a toaster or toaster oven on a low setting, or microwave on high for 30-60 seconds, flipping halfway through.
• For a crispier texture, reheat pancakes in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve reheated pancakes with your favorite toppings like fresh berries, maple syrup, or a dollop of whipped cream.

• Microwave Method:

  1. Place the pancakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Heat on high for 20-30 seconds, checking for warmth.
  4. If needed, heat in additional 10-second intervals until thoroughly warmed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the pancakes on a baking sheet in a single layer.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Bake for 10 minutes or until the pancakes are heated through.

• Toaster Method:

  1. Place the pancakes in the toaster slots.
  2. Toast on a low setting to avoid burning.
  3. Check frequently to ensure they are warmed and not overly crispy.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Lightly grease the skillet with a bit of butter or oil.
  3. Place the pancakes in the skillet and cover with a lid.
  4. Heat for 1-2 minutes on each side, or until warmed through.

• Air Fryer Method:

  1. Preheat the air fryer to 320°F (160°C).
  2. Place the pancakes in the air fryer basket in a single layer.
  3. Heat for 2-3 minutes, checking halfway through to ensure even warming.

• Mixing bowl: Use this to combine your dry ingredients like buckwheat flour, sugar, baking powder, and salt.

• Mixing bowl: Use another one to mix your wet ingredients such as milk, egg, and melted butter.

• Whisk: This is essential for thoroughly mixing both your dry and wet ingredients.

• Non-stick skillet: Perfect for cooking your pancakes without them sticking to the surface.

• Spatula: Use this to flip the pancakes once bubbles form on the surface.

• Measuring cups: These are necessary for accurately measuring your ingredients like buckwheat flour and milk.

• Measuring spoons: Use these to measure smaller quantities like sugar, baking powder, and salt.

• Ladle: This helps in pouring the batter onto the skillet in consistent portions.

• Butter knife: Useful for spreading the melted butter evenly in the skillet before cooking the pancakes.

Pre-mix dry ingredients: Combine buckwheat flour, sugar, baking powder, and salt in advance and store in an airtight container.

Use a blender: Blend the milk, egg, and melted butter together for a smoother batter and quicker mixing.

Preheat the skillet: Start heating your non-stick skillet while mixing the batter to save time.

Batch cook: Pour multiple pancakes onto the skillet at once to cook more quickly.

Freeze extras: Make a double batch and freeze the extra pancakes for a quick breakfast later.