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Buckwheat buttermilk pancakes recipe

Buckwheat buttermilk pancakes recipe

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  • Recipes
  • Dish type
  • Pancakes
  • Gluten free pancakes

Buckwheat flour works best if you give it time to absorb the liquids, so let the batter stand for 1 hour before making the pancakes.

1 person made this

IngredientsServes: 4

  • 130g buckwheat flour
  • 1 egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 2 teaspoons vanilla sugar
  • 1 tablespoon walnut oil
  • 250ml buttermilk
  • 1 pinch salt
  • oil for frying

MethodPrep:5min ›Cook:10min ›Extra time:1hr › Ready in:1hr15min

  1. Mix all pancake ingredients in a bowl and stir until well combined. Set aside for 1 hour.
  2. Heat a drizzle of oil in a frying pan. Ladle in some of the batter and cook till the bottom is set and browned, then flip and cook till the surface is also browned. Repeat with remaining batter.

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Buckwheat Buttermilk Pancakes

Gluten free buckwheat buttermilk pancakes are the best pancakes I have ever eaten and will be the only pancakes I will ever make again. Ok, maybe not, I like to try recipes and invent new ones, but these are absolutely super delicious.

I'm pretty sure there are people who have time to cook pancakes on Monday morning but unfortunately I'm not one of them. If you are one of those lucky ones go ahead and make a batter batch right away. If you are already commuting to work like I am, these taste pretty wonderful in the evening too. Where the breakfast has to be on the table pretty fast even on weekend mornings in our family, I like to spend some time to prepare the evening snack for the kids. And they absolutely love me as it's usually nice cream, berry tarts, pan cakes, chocolate mousses, smoothies.. Before going sugar free, the evening snacks were oh so boring but not any more!

This is one of my favorite recipes to prove that you don't need added refined sugar in your life. There is no need to add it in the batter, many has doubted, no one has complained. I top my pan cake stack with banana slices and bilberries. What are your favourite pancake toppings?

Colonial buckwheat cakes

Take one pint of warm sweet milk, one pint of warm water, one cup of yeast, two teaspoons of salt and five cups of buckwheat flour. Put half of the liquid in a stone crock and gradually sift and beat in the flour and continue to beat until smooth, then add remainder of milk and water, the salt, and lastly the yeast. Two tablespoons of sugar may be used.

Set where the batter will not chill until morning, but must not be too warm or it will sour. Baking soda is used to correct the acidity when the batter is sour.

Equipment mise en place

For the lemon butter, you will need a hand mixer, a small bowl, and a rasp or box grater.

For the pancake batter, you will need a small saucepan a well-seasoned 10- or 12-inch cast-iron skillet or similarly sized griddle large, medium, and small mixing bowls a whisk a small ladle or ¼-cup measure a heatproof basting brush and a metal spatula.

For the lemon butter:

For the pancakes:

Make the lemon butter: Using a hand mixer, beat the butter in a small bowl until it is light and fluffy, about 2 minutes. Add the confectioners’ sugar and salt and continue beating until smooth and even fluffier, about 1 minute longer. Beat in the lemon juice and zest. Spoon the butter onto a piece of plastic wrap or parchment paper and roll it into a log about 6 inches long and about 1 inch in diameter. Twist the ends to secure. Refrigerate until ready to use.

Make the pancakes: Melt the butter in a small saucepan over low heat. Remove it from the heat, tilt the pan, and part the surface foam with a spoon. Spoon 2 teaspoons of clear yellow butterfat into a small bowl and set aside. Pour the buttermilk into the saucepan with the remaining butter to warm it slightly. Set a well-seasoned 10- or 12-inch cast-iron skillet or griddle over medium heat to warm for about 10 minutes while you finish making the batter. The skillet is hot enough when droplets of water flicked onto its surface sizzle on contact.

Turn the flours, baking powder, baking soda, and salt into a large mixing bowl and whisk to combine. Whisk the egg in a medium mixing bowl. Add the warm buttermilk mixture to the egg and whisk well to combine. Pour the liquid ingredients into the dry all at once and whisk lightly to combine.

Dip a heatproof basting brush in the reserved butter and brush it across the surface of the hot skillet. Drop pancakes one at a time into the pan with a small ladle or ¼-cup measure—there will be room for 4 pancakes. When the pancakes are nicely browned on the bottom and have begun to bubble on the top, 2 to 3 minutes, flip the cakes and brown the other sides, 1 to 2 minutes longer. Take the pancakes from the skillet, regrease the skillet, and cook the next batch. (If the batter becomes too thick over the course of making the pancakes, thin it with a little milk.) Serve the pancakes hot off the griddle with Lemon Butter and Blueberry Compote as we suggest—or with a good old-fashioned dose of warm maple syrup.

Buckwheat-Buttermilk Pancakes – Recipe

Buckwheat pancakes have a place in the American imagination, but rarely at the breakfast table. When you do occasionally find them at restaurants, the percentage of buckwheat flour is so low that you can hardly taste it. Which is a shame, because the warm, toasty, nutty flavor is delicious.

Buckwheat is widely enjoyed in other cuisines, such as Russian blini, Japanese soba noodles, and Eastern European kasha. The easiest place to find buckwheat flour is at your local natural foods store, often in the bulk section.

You can easily substitute up to 50% buckwheat flour in any pancake recipe and it will be fine but possibly a little flat-stanleyish. I counteract that tendency with buttermilk, which adds a lot of leavening power. Pancake batter should be fairly thick so that it has time to rise instead of spread when poured on the griddle.

My three-year-old and I make these a lot, using a recipe adapted from Joy of Cooking. Pancakes are a great way to introduce children to cooking because you can do the mixing in bowls on the floor, they are ready to eat in minutes, and most kids love them. Making them from scratch teaches your munchkins the value of home-cooked instead of pre-packaged foods, and it gives you the opportunity to make them from healthier ingredients. When we don’t make buckwheat, we’ll use a mixture of half whole-wheat pastry flour and half unbleached white flour, which is also delicious.

[Edit 5/4/2014 – I’ve added weights in grams since that is how I prefer to cook these days, and doubled the whole recipe because I never found the original to be enough for a family of 4. Granted, some of us seem to have extra stomachs dedicated only to pancakes.]

Buckwheat Buttermilk Pancakes
Serves 4 generously
Vegetarian not vegan or gluten-free

Buckwheat buttermilk pancakes recipe - Recipes

If you don’t have the Bouchard Family Farm Ployes pre-mix and have the straight Acadian Light Buckwheat Flour, this is what you need in order to make a stack of Ployes.

1/2 Cup Acadian Light Buckwheat Flour
1/2 Cup All-Purpose Flour
2 1/2 Tsp. Rumford Baking Powder
1/2 Tsp. Salt
1 1/3 Cups Cold Water

Add dry ingredients together and using a whisk beat in cold water until all lumps are dissolved. Let batter set for about 5 minutes. Cook on hot preheated griddle at 400 degrees. In a circular motion, use back of spoon to spread out thin. Ployes should be thin enough to cook up on one side only, in about 1 1/2 minutes. Remove and enjoy with butter or any other of your favorite toppings or fillings.
Note: May need to add an extra tbsp. of water if too thick.


1/2 cup brown sugar
2 eggs
2 teaspoons baking powder
3 tablespoons vegetable oil
1/2 cup buckwheat flour
1/2 cup all-purpose flour

1 cup graham cracker crumbs
1/2 cup brown sugar
1/4 cup plus 1 tbsp. melted margarine
1/2 teaspoon cinnamon
1/2 cup chopped walnuts (optional)

Beat eggs,add sugar and baking powder in bowl. Add oil and flour and mix with a rotary beater until well blended. our batter into greased 8x8x2 pan. Mix ingredients for topping and sprinkle over batter. Bake at 350*F for 45-50 minutes.

BUCKWHEAT BUTTERMILK PANCAKE (not a gluten free pancake)

1 egg
1 cup buttermilk
2 tbsp. vegetable oil
1/2 cup Acadian Light Buckwheat Flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup All Purpose Flour

Beat egg add remaining ingredients in order listed and beat with rotary beater until smooth. Grease pre-heated griddle if necessary. Pour batter from a large spoon or pitcher onto hot griddle. Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break.Cook other side until golden brown. Enjoy.


1 cup buckwheat flour
2/3 cup cornstarch
1/3 cup tapioca flour
2 teaspoons xanthan gum
2 teaspoons dry active yeast
1/2 teaspoon salt
1 egg
1/2 teaspoon vinegar
2 tablespoons vegetable oil
1 cup warm milk or milk substitute
4 tablespoons pizza sauce

Combine first six ingredients. Add egg, vinegar,oil,milk and pizza sauce to dry ingredients. Mix on high for 4 minutes. Spread batter with spoon on greased 16 inch pizza pan or cookie sheet and let rise for 20 minutes. Batter will be cake-like. Bake crust for 10 minutes at 350*F. top pizza with pizza sauce and your favorite toppings. Bake for 20 minutes until cheese bubbles and crust is lightly browned.


1 cup peanut butter
1 cup sugar
1 cup unsweetened applesauce
3 eggs
1 teaspoon vanilla
1/2 cup buckwheat flour
1 teaspoon baking powder
1/3 cup cocoa

Mix top five ingredients. Add remaining dry ingredients. Beat for 2 minutes. Bake in greased 9x11 pan at 300*F for 40 minutes. If desired, top with cool whip or frosting.


1 cup buckwheat flower
1 tsp baking powder
2 tbs sugar
dash of salt
1 tsp xanthan gum
1 egg - beaten
1 1/2 cup milk
2 tbs melted butter or vegetable oil

Preheat griddle to 375. Grease lightly with oil or spray with Pam. Omit spray if using a teflon surface. Mix dry ingredients. Add egg, milk and butter or oil, mixing well after each addition. Pour 1/4 cup batter onto hot griddle and cook until bubbles break on surface, turn and cook an additional 1 to 1 1/2 minutes or until browned.

PLOYES (Gluten-Free)

1 cup French Acadian Buckwheat Flour
1/4 cup corn meal or brown rice flour
1/2 tsp. xanthan gum
2 tsp. Rumford baking powder
1/2 tsp. salt
2 eggs beaten
1 1/4 cup cold water

Place the buckwheat flour, corn meal, xanthan gum, baking powder, and salt in a bowl. Add eggs and mix well. Add the water and beat with a spoon or whisk to dissolve lumps. Pour about 3 tbsp. of batte on hot (400 degree) cooking surface and spread in circular motion to about 1/4 inch thick. If spread thin enough it will cook on one side. If you have a thicker ploye just flip over for a few seconds until done. Enjoy!
Sugar can be added to taste more like a traditional pancake.

Buckwheat Pancakes

1 cup French Acadian Buckwheat Flour
1 tsp. Rumford baking powder
2 tbsp. sugar
1/2 tsp. salt
1 egg beaten
1 cup milk
2 tbsp. melted butter

Preheat skillet or electric griddle. Spray with Pam lightly. Mix dry ingredients together. Add egg, milk and butter, mixing well after each addition. Pour 1/4 cup batter onto hot griddle. Spread thin with back of spoon. Cook until bubbles break on surface: flip and cook on other side about 30 sec. or until cooked through.
Note: For a tase similar to a PLOYE omit the sugar and add about 1/4 cup more milk for a thinner pancake.

Chocolate Cake

1 stick (1/2 cup) butter
1 tbsp. shortening
1 3/4 cup sugar
3 large eggs
1 cup applesauce
1 1/2 cup Acadian Light Buckwheat Flour
1/2 cup unsweetened cocoa powder
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda

Cram together the butter, shortening and sugar. Add the eggs and beat well. Add the applesauce, buckwheat flour, cocoa, salt,baking powder and soda. Beat until smooth. Bake in greased and floured 8 x 8 square bakign pan. Cook at 350 degrees for 45 mins.
Note: Zucchini or any pureed fruite will work as well.

Peanut Butter Cookies

3 cups Acadian Light Buckwheat Flour
2 tsp. baking powder
1 tsp. salt
1 cup (2 sticks) unsalted butter softened
1 cup creamy or chunky peanute butter
2 tsp. vanilla
1 cup packed brown sugar
1 cup sugar
2 large eggs

Preheat oven to 350 degrees. Combine buckwheat flour, baking powder and salt. In a large bowl, beat butter, peanut butter and vanilla until well blended. Add both sugars and beat. Combine half the dry ingredients, add the eggs, one at a time, beat in the remaining dry ingredients. Roll cookies into 1 1/2 inch balls and set 2 1/2 inches apart on cookie sheet. Press tops with the back of a fork. Bake approximately 15 minutes or until lightly brown. Makes 3 dozen.

Buckwheat buttermilk pancakes recipe - Recipes

1. Heat a well-seasoned griddle.

2. Whisk together the dry ingredients in a large bowl. Pour the oil over the dry ingredients and start stirring.

3. In a separate bowl, beat the egg with a fork and stir it into half of the buttermilk. Add the buttermilk/egg mixture to the dry ingredients, then slowly add in the rest of the buttermilk as needed to get to the right consistency for your batter. Stir until everything is combined.

4. Put a small amount of oil on the griddle and pour the batter onto the hot surface to the desired size, about 4-5 inches wide. Reduce the heat to medium-low. Allow the pancakes to cook for 2-3 minutes on this first side.

5. When bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1-2 minutes, or until nicely browned.

For more Dr. Oz wellness tips, recipes, and exclusive sneak peeks from The Dr. Oz Show, subscribe to the Dr. Oz newsletter.

Buckwheat Crêpes

Also referred to as galettes in Brittany, France, buckwheat crêpes have gained in popularity in this country in large part because they're a tasty, gluten-free alternative to a traditional crêpe. A common galette filling in France is cheese and ham with a sunny-side-up egg on top. But with all the savory fillings out there, we encourage you to experiment and share your own favorite combinations of meat, fish, cheese, eggs, vegetables, fruit, nuts, etc.


  • 1 cup (120g) buckwheat flour
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup (227g) milk: 1%, 2%, or whole
  • 1 tablespoon (14g) melted unsalted butter
  • 1/4 to 1/2 cup (57g to 113g) water


To make the crêpe batter: Combine all the ingredients (except water) in a blender, and blend until smooth.

Cover the batter and let it rest in the refrigerator for at least 2 hours, or overnight.

When you're ready to make crêpes, thin the batter with water, using less water for thicker crêpes and more water for thinner ones.

Preheat a crêpe pan or non-stick skillet over medium-high heat. Lightly grease the pan with butter, oil, or pan spray, then pour in enough batter to thinly coat the bottom of the pan swirling the pan as you pour the batter will help ensure an even coating.

Cook the crêpe for 1 to 2 minutes on the first side, until it's golden and lifts from the pan easily. Flip it over and cook for another 1 to 2 minutes on the other side.

Transfer cooked crêpes to a plate, stacking them on top of one another, and keeping a towel over them.


If you don’t have buttermilk, substitute 1 cup plain yogurt (not
Greek) and 1⁄2 cup water. You can also replace half of the buckwheat
flour with teff flour, which makes for a balanced complement to the


  • 11⁄2 cups Cultured Buttermilk
  • 1 egg
  • 1 TB. coconut oil or butter
  • 1 cup buckwheat flour
  • 2⁄3 tsp. baking powder
  • 1⁄4 tsp. baking soda
  • 1⁄4 tsp. salt


1 In a medium bowl, whisk together buttermilk, egg,
and coconut oil.
2 In another bowl, mix buckwheat flour, baking
powder, baking soda, and salt.
3 Add dry ingredients to wet ingredients and stir
until fully incorporated.
4 Let batter rest at least 20 minutes at room
temperature or overnight in the refrigerator.
5 Heat a cast iron skillet over low heat. Grease pan
with a small amount of coconut oil or butter.
6 Pour batter in small portions on skillet and
cook until bubbles form on the surface. Flip and
cook for another 30 seconds or so, until just cooked
through. Keep warm until serving


  • Serving Size: 1 (79.6 g)
  • Calories 163.7
  • Total Fat - 7.3 g
  • Saturated Fat - 4 g
  • Cholesterol - 57.9 mg
  • Sodium - 236.4 mg
  • Total Carbohydrate - 20.9 g
  • Dietary Fiber - 1.2 g
  • Sugars - 7.3 g
  • Protein - 4.8 g
  • Calcium - 87.9 mg
  • Iron - 0.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Mix together buckwheat flour, flour, baking powder, baking soda, and salt in a mixing bowl.

Step 2

Make a well in the center and add milk, buttermilk, eggs, melted butter and honey.

Step 3

Stir until blended but do not over-mix (you should still be able to see some lumps).

Step 4

Pour batter 1/4 cup at a time onto hot oiled griddle, 2-3 at a time, allowing room to spread.

Step 5

Carefully turn pancakes with spatula when batter starts to bubble and becomes slightly porous.

Step 6

Cook briefly on the other side until pancakes become golden.

Step 7

Keep finished pancakes warm on a baking sheet in a low-temp oven.

Step 8

Serve pancakes spread with butter and syrup (whatever kind you prefer), and garnished with whipped cream or powdered sugar (if desired).


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