Fluffy Buckwheat Pancakes

Wake up Wonderful with Fluffy Buckwheat Pancakes

Do you have fond memories of waking up to the smells and sounds of your favorite breakfast?

Was it bacon crackling away on the stovetop? Scrambled eggs swirling in the pan? The slap of the pancake turning over and releasing the soft, sweet smell of bread into the air?

I don’t know when it happened.

I couldn’t tell you the time or the day.

Maybe it happened slowly. Slowly, one of us started to sleep in a little longer. And then the other, and finally the other. And the family Sunday Breakfasts became less and less frequent. We didn’t even notice.

 

We grew up, yes.

We got jobs. We spent time on our schoolwork. We spent late nights with friends. All these things made sleeping late on Sunday a necessity. But when we were all sleeping in, who was there to eat Dad’s scramble eggs? Who was there to eat Mom’s cute egg-in-a-holes?

Nowadays, our family brunches are planned affairs, usually for holidays. Alarms are set. Outfits are planned. Bleary-eyed young adults drag themselves out of bed.

Fluffy Buckwheat Pancakes // Katy

That’s okay. Maybe its more difficult now to spend time together around breakfast. We do it in other ways. When I have a dessert fresh from the oven, you can guarantee there’ll be 5 at the table. And one underneath, waiting to lick the bowls.

Maybe one day soon, we will all wake up (to alarms) on a Sunday morning, and eat breakfast together for no special reason at all.

Who am I kidding? Of course there is a special reason. We are a family, and we are so lucky to have each other.

Fluffy Buckwheat Pancakes

Author: Palette Dining
Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Serves: 2
Update 5/7/13: In the original recipe, I suggested whipping the egg whites separately to create a fluffy texture. I have since made these pancakes numerous times without whipping the egg whites, and they’re just as fluffy. The buckwheat flour must be the cause! I have updated the recipe accordingly.

Ingredients

  • [i]Wet[/i]
  • ¾ cup milk of choice (I used unsweetened almond)
  • 1 egg
  • 2 TB unsweetened applesauce
  • 1 tsp vanilla extract
  • [i]Dry[/i]
  • 1 cup buckwheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp sugar

Instructions

  1. In a medium sized mixing bowl, combine egg, milk, applesauce, and vanilla extract. Whisk to combine.
  2. In a larger mixing bowl, sift together buckwheat flour, baking powder, baking soda, and sugar.
  3. Add the wet ingredients from step 3 into the flour mixture. Whisk to combine.
  4. Drop the batter onto frying pan (spray pan if necessary), and flip when bubbles start to form on the surface. Serve immediately, or freeze with layers of parchment paper in between to pop in the toaster for a quick weekday breakfast.

Buckwheat flour has a very distinct, wonderfully nutty flavour. If you already love the taste of my  Whole Wheat N’ Oat Waffles, you’re in luck. It’s a very similar flavour. The flour can be purchased at Bulk Barn or sometimes your local grocery store.

Comments

  • Ashley @ Wishes and Dishes says

    April 5, 2013 at 1:16 pm

    These pancakes look amazing! I’m so hungry now. Love your photos and your blog!

  • Laura Dembowski says

    April 5, 2013 at 2:33 pm

    We used to make much more elaborate breakfast than we do now. We just don’t eat eggs and bacon and sausage and toast and hash browns any more, particularly not all at one time. Much healthier. But I still love sitting down to breakfast with my parents. Nothing better!

    • Adam @ PaletteDining says

      April 5, 2013 at 2:44 pm

      I know, its really wonderful to enjoy a meal together. We don’t really make those things either, so when we go out for brunch I find myself totally craving them (especially the sausage and hash browns)! I have to be honest though, there’s nothing better than a nice fry-up on those rare occasions!

  • GiGi Eats Celebrities says

    April 5, 2013 at 7:33 pm

    Those really are insanely FLUFFY!!! Delicious!

    • Adam @ PaletteDining says

      April 5, 2013 at 7:57 pm

      Yes! Whipping the egg whites is 100% worth it! That was actually the first time I had tried whipping egg whites for pancakes and I was blown away.

  • Hannah @ CleanEatingVeggieGirl says

    April 5, 2013 at 8:02 pm

    These pancakes sound fabulous!! I LOVE that fork, too! It is too cute :).

    • Adam @ PaletteDining says

      April 5, 2013 at 8:55 pm

      Thanks! I love the fork too, but I need to figure out how to polish it.

  • Ari @ Ari’s Menu says

    April 5, 2013 at 10:40 pm

    Your fork says EAT!!! I want one!! Also, your pancakes look delicious

  • Aimee @ ShugarySweets says

    April 7, 2013 at 6:55 pm

    I’m loving these pancakes!!!

  • Julianna says

    June 15, 2013 at 6:24 pm

    Hi Katy, I’m planning on making these this weekend. I do have just a quick question; I noticed in an earlier comment you had mentioned whipping the egg whites (something that I already do in my waffles) for fluffiness, but do you then add in the yolk to the wet ingredients, or is it just 1 egg white?

    Thanks in advance!

    Julianna

    • Katy @ Katy’s Kitchen says

      June 15, 2013 at 7:36 pm

      Hi Julianna! When I first made the recipe, I whipped the egg whites for extra fluffiness. However, I modified the recipe because I no longer whip the egg whites. Without this step, the pancakes are only slightly less fluffy, so I really don’t think it’s necessary. Buckwheat flour doesn’t have any gluten to make dense pancakes, so I think that’s why they stay so airy. Save the extra step!

      However, if you do want to whip the egg whites, combine the yolk, applesauce and vanilla extract first. Then combine the dry ingredients. Add the wet to the dry. Whip the egg whites. THEN fold in the egg whites as a last step. Let me know what you decide and how the turn out for you.

  • Emma says

    July 10, 2013 at 7:27 am

    These are ACTUALLY fluffy. I have never (and I mean never) had a gluten and nut free pancake that actually puffs up and stays puffed. Thanks for this! Just a note for other cooks: if you run out of buckwheat flour, you can make this with up to 3/4 cup of white rice flour and 1/4 cup buckwheat flour. Less healthy? Yes. Still delicious? Also yes.

    • Katy @ Katy’s Kitchen says

      July 10, 2013 at 9:17 am

      Glad you enjoyed them so much Emma and thanks for the note about substituting rice flour! These have become a staple morning breakfast for me, they’re puffy enough to slice in half (and get twice the amount of toppings ;))

  • Anna says

    January 14, 2014 at 8:23 pm

    We are recently gluten-free, and I tried your pancakes…AMAZING! My kids loved them, too

  • Kate says

    May 10, 2014 at 6:08 am

    I had a minor panic as I began to make these as I realised I didn’t have any raising agent, so I used SR flour with a few tablespoons of buckwheat (we aren’t GF but first attempt to incorporate some buckwheat into my 4 yo’s life!). Also used honey instead of sugar and a sprinkle or two of cinnamon and they turned out great! Thanks

    • Adam Kelly says

      May 11, 2014 at 11:08 pm

      Sounds like some delicious adaptions, and I’m so glad you liked them! Cinnamon is wonderful at breakfast time.

  • Sara Victoria (@saravictoriaj) says

    May 13, 2014 at 9:43 am

    I’ve made these twice now and I love them! I made them next to my boyfriend’s buttermilk pancakes and he was surprised at how fluffy they got because he prides his pancakes with being the fluffiest (which they generally are). But these get such a good rise too! I think they’re becoming a new breakfast favorite!

    • Adam Kelly says

      May 14, 2014 at 6:55 am

      I predict a breakfast duel coming on! so glad you guys enjoyed them and thanks for letting me know!

  • Janet says

    August 27, 2014 at 9:21 am

    These are beauties! Thanks so much for the recipe!

  • Mary says

    September 4, 2015 at 12:12 am

    I don’t have applesauce on hand and was planning to use coconut sugar for sweetener. Will that work and will they still be fluffy?

    • Adam Kelly says

      September 4, 2015 at 9:18 am

      You can use a little extra oil to substitute for the applesauce and any kind of sugar or sweetener works! They will still be fluffy

      • Mary says

        September 4, 2015 at 1:45 pm

        Thanks for the speedy reply. I received it just in time to make breakfast. I melted some ghee and added it to the batter instead of the applesauce and also used coconut sugar for the sweetener. At first I was doubtful about these being fluffy because I have had buckwheat pancakes before and they were always flat and boring. I didn’t believe you at first but after reading many of the comments I was ready to give it a try. And now I know for myself that these are truly fluffy. Thanks for sharing this recipe.

        • Adam Kelly says

          September 4, 2015 at 2:55 pm

          Thanks so much for letting me know Mary and I’m so glad the pancakes worked for you with the substitutions!! Have a wonderful weekend

  • Gazal says

    March 19, 2016 at 2:36 pm

    Wow!! Thank you, these came out so well and very fluffy without whisking the eggs.. Another great recipe…

  • Alex says

    October 28, 2016 at 8:41 pm

    Great recipe, thank you! As a vegan option, replaced egg with one small banana and a flaxseed egg (1tbsp flaxseed and 3tbsp water).

    Also, replaced applesauce with rice malt syrup (just because we didn’t have any).

    Nice and fluffy too!

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