Buckwheat Pancakes

Breakfast for supper is one of our favorite meals. These delicious pancakes are made with a mixture of freshly ground buckwheat flour and freshly ground oat flour. You could also use white whole wheat as a delicious variation on the standard buckwheat pancake recipe.

buckwheat pancakes

While many people believe that buckwheat is grain, it is actually a fruit seed in the family related to rhubarb. That makes buckwheat a perfect substitute for grains and it is also gluten free. If you’d like to make these pancakes gluten free, simply use a gluten free oat for your oat flour and then you’ll have a fantastic gluten free pancake to serve up to those who are gluten intolerant. But don’t worry, you’ll be wanting to eat these whether you’re gluten free or not. These buckwheat pancakes are delicious served with a pat of butter, maple syrup or local honey and topped with fresh, in season berries such as strawberries, raspberries, blackberries or even sliced up peaches. Yum! We also enjoy serving ours with a lacto-fermented berry sauce for a nice dose of probiotics to encourage a healthy gut.

Easy Buckwheat Pancakes Recipe

1 cup buttermilk (or 1 tablespoon of lemon juice plus enough milk to equal 1 cup)
1 egg (preferably farm-fresh and raised on pasture)
3 tablespoons butter, melted
6 tablespoons freshly ground oat flour (or freshly ground white whole wheat)
6 tablespoons buckwheat flour
1 teaspoon sugar or honey
1/2 teaspoon salt
1 teaspoon baking soda
3 tablespoons butter for frying

Whisk together the buttermilk, egg and melted butter in a medium sized bowl.

In a separate bowl stir together the flours, sugar, salt and baking soda until well mixed.

Stir the dry mixture into the wet mixture, just until incorporated. Let the mixture sit for a little while (up to an hour if desired) before cooking to yield a fluffier end product. Some reviews mentioned letting the batter stay in the refrigerator overnight, but I have not tried that.

Heat a skillet (I prefer cast iron) over medium heat and melt a tablespoon of butter in the skillet. Spoon some batter into the greased, preheated skillet and cook until bubbles form on top and the edges look set. Flip and continue to cook a few more minutes, until the pancake is cooked through.

Recipe adapted from allrecipes.com


About This Chick Cooks

Katie Watts is the author and creator of This Chick Cooks, a blog dedicated to providing family friendly recipes that use real, whole foods. She is most importantly a loving wife to her husband, a dedicated stay-at-home mom to her elementary aged son and a follower of Christ. She desires to honor the Lord through providing wholesome foods for her family and sharing her passion for real food with others. In her spare time she enjoys developing recipes with simple, minimally processed ingredients. Katie hopes that the recipes on This Chick Cooks show that healthy eating can be delicious!

Grain Mill Wagon Challenge Experience
I thoroughly enjoyed being a part of the grain mill challenge. Using fresh grains has taken the baked goods for my family to the next level and we've enjoyed the ability to make our own flour using all sorts of ingredients including the standard wheat and other not so common things such as buckwheat, spelt and oats. I had never previously realized that the bitter tastes that some people associate with whole grains is actually the taste of spoiled flour! Thanks Wondermill, for introducing my family to the best flour possible!

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