Buckwheat Pancakes
Prep Time
Cook Time
Total Time
Type of recipe: Breakfast
Cuisine: American
Yield: 6-8 (depending on size)
(All ingredients must be at room temperature unless otherwise noted)
  • ¾ cup (90 g) buckwheat flour
  • ½ cup (65 g) all-purpose flour
  • 2 tablespoons (30 g) granulated sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon (optional)
  • 1 medium egg
  • 1 cup (240 ml) milk
  • 3 tablespoons (45 ml) sunflower oil
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon, heaped (10 g) quick oats
  • ¼ cup (60 ml) water
  • A large knob of unsalted butter, for greasing the pan
  1. Add the quick oats to a small saucepan with the water and cook over medium heat for approximately five minutes. (Alternatively, you can add your oats and water to a bowl and give it just three minutes in a microwave). Let the mixture sit for a few minutes until it cools slightly.
  2. In medium size bowl, throughly whisk together the dry ingredients (flours, sugar, baking powder, salt and cinnamon, if using). Make a well in the center and set aside.
  3. In a separate medium size bowl, whisk together the wet ingredients until totally combined: egg, milk, oil, vanilla extract and cooked oats.
  4. Fold the wet ingredients (point 3) into the flour mixture (point 2) using a rubber spatula (or wooden spoon) just until the dry ingredients are perfectly moistened. Do not over mix; a few little lumps are fine and we don't want a stack of tough pancakes.
  5. Place a medium size non-stick skillet or frying pan over medium-high heat (or set an electric flat plate grill to about 350 degrees F (180ºC)). If using a frying pan, there's one way to check if it's properly hot: You can sprinkle some water into it from off of your fingertips. If the water sizzles and evaporates upon contact with the pan, it is hot enough for cooking in.
  6. Brush the skillet (or griddle) with some butter and add ¼ cupfuls (or ⅓ cupfuls, for larger pancakes) of batter (swirl if needed) and cook until bubbly on top and golden on the bottom, for about 2-3 minutes. Gently flip the pancakes with a flat spatula, cook until golden on the bottom, for about 1-2 more minutes, and transfer to a serving plate. I usually make one pancake at a time, but if using a griddle, you can cook a bunch of pancakes all at once, depending of size.
  7. Repeat the last step (point 6) until no more batter is left, greasing the skillet between each pancake or batch of pancakes. It is important to remove any pancake scraps (or traces of burnt melted butter) left in the skillet before adding any more batter to prevent them from sticking to the new pancakes or from ruining them. Simply wipe the pan with kitchen roll to remove any residues left.
  8. Serve immediately or hold briefly in warm oven while waiting.Now you are ready to enjoy a great breakfast (or brunch); try adding your preferred topping (or toppings): butter, maple syrup (my most favourite!), jam, peanut butter, honey, chocolate syrup, ice-cream, berries, etc. Or a combination of any of the above; the possibilities are endless!Firma Rosa M Lillo
Recipe by Pemberley Cup & Cakes at https://pemberleycupandcakes.com/en/2015/01/28/buckwheat-pancakes-upgrading-already-perfect-breakfast/