When I find a recipe I love, I become a bit obsessed. It occasionally feels as though a journey has come to a resting point through many trials and errors. I am currently stuck on this buttermilk pancake recipe. The pancake recipe first made it’s appearance through this spelt variation. Since then, I’ve been working on a solid gluten-free counterpart and I think this is it.
On occasion I’ll run across buckwheat pancakes on a breakfast menu and I’m usually disappointed. From what I can tell, the buckwheat flour is there in name but not in flavor. Usually it taste as though the buckwheat is only a couple tablespoons in the entire recipe. Not here. These buckwheat pancakes showcase the nutty, bold flavor of buckwheat and use the oat flour and starch as an aid for fluffier pancakes.
Toppings for Buckwheat Pancakes
Instead of pairings, I thought I’d share a few of my favorite toppings for these pancakes. Fresh fruit is usually my go-to if I’m not feeling very creative but it can be really nice to have an extra layer of freshness from cooked fruit.
Peaches: Cook fresh peach slices in butter and a splash of bourbon and maple syrup. Serve peaches with an extra drizzle of maple syrup (pictured).
Lemon: Add lemon zest to the batter and infuse maple syrup with lemon.
Berries: Roast berries or even add the berries straight to the batter (blueberries work especially well with this). Or, try cooking berries with a bit of ginger for a bit of extra flavor.
Savory: Turn the buckwheat pancakes into a savory base for your favorite vegetables and eggs.
- 1 tablespoon butter
- 1 tablespoon maple syrup
- 1 cup (120g) buckwheat flour
- 1/4 cup (30g) oat flour
- 2 tablespoons (16g) tapioca starch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- Combine butter and maple syrup in a small sauce pan or microwavable bowl. Heat until butter is melted and set aside to let cool slightly.
- Place flours, starch, baking powder, baking soda and salt in a bowl, stirring a bit to combine.
- Whisk together the egg, buttermilk, and cooled butter mixture. Stir in to dry ingredients, just until combined. Let batter sit while skillet or griddle heats.
- Heat a skillet or griddle over low to medium-low heat and grease with butter or oil if need be. When skillet is hot (if you flick water onto the skillet, it should sizzle), take a scant ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
*You could make these pancakes with 100% buckwheat flour but I’ve found I love the slightly fluffier texture more with the small bit of oat flour and tapioca starch.
*If you’re grinding your own buckwheat flour, don’t expect this dark color. This particular flour came from Bob’s Red Mill who grinds the entire buckwheat kernel (hull and all). When I grind flour from the hulled buckwheat- the flour is much lighter in color.