Buckwheat Pancakes with Maple Syrup Recipe

Nutty, gluten-free buckwheat pancakes made with fresh milled flour deliver a wholesome, earthy flavor and fluffy texture. Topped with pure maple syrup, they’re a nutritious breakfast packed with protein, fiber, and minerals—perfect for cozy mornings, health-conscious eaters, or anyone craving hearty whole-grain goodness without compromise.

Why You’ll Love This recipe

You’ll fall head over heels for these buckwheat pancakes because they’re a game-changer for breakfast lovers seeking something beyond ordinary. Freshly milled buckwheat flour brings an unmatched nutty depth and freshness that store-bought versions simply can’t match—it’s milder, more aromatic, and bursting with natural nutrients like magnesium, antioxidants, and plant-based protein.

The pancakes turn out incredibly fluffy and tender thanks to simple leavening tricks, yet they stay satisfyingly hearty without feeling heavy or dense. Drizzled with warm maple syrup, each bite balances earthy richness with sweet comfort.

They’re naturally gluten-free, easy to customize, and make you feel good about starting your day—whether you’re feeding a family, following a whole-food lifestyle, or just wanting pancakes that taste homemade and wholesome.

Yield: 10 medium pancakes

Buckwheat Pancakes with Maple Syrup Recipe

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Fluffy, nutty gluten-free buckwheat pancakes from fresh milled flour, drizzled with maple syrup for a wholesome breakfast delight.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

• 1 cup (about 120g) fresh milled buckwheat flour (grind raw buckwheat groats finely)
• 1 tablespoon sugar (or maple syrup for batter)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 large egg
• 1 cup (240ml) buttermilk (or milk + 1 Tbsp lemon juice/vinegar)
• 2 tablespoons melted butter or neutral oil
• ½ teaspoon vanilla extract
• Butter or oil, for cooking
• Pure maple syrup, for serving (warmed if possible)
• Optional: fresh berries, butter pats, or nuts for topping

Instructions

1. Mill your flour fresh — If using a grain mill, grind 1 cup raw buckwheat groats on a fine setting straight into your bowl. The aroma alone will get you excited—nothing beats that fresh, nutty scent!
2. Mix the dry team — In a large bowl, whisk together your fresh buckwheat flour, sugar, baking powder, baking soda, and salt until evenly combined. This ensures fluffy lift in every bite.
3. Prepare the wet magic — In a separate bowl or measuring cup, whisk the egg, buttermilk, melted butter (or oil), and vanilla extract until smooth and creamy. Room-temp ingredients mix better!
4. Combine gently — Pour the wet mixture into the dry ingredients. Stir with a spatula or whisk just until no big dry streaks remain—lumps are your friends here for tender pancakes.
5. Rest for perfection — Let the batter sit for 10 minutes. This gives the fresh flour time to soak up moisture and the leavening to bubble up, promising extra-fluffy results.
6. Heat your pan — Place a cast iron skillet or non-stick pan over medium-low heat. Add a small pat of butter or drizzle of oil and swirl to coat—watch for that gentle sizzle.
7. Scoop and pour — Scoop about ¼ cup batter per pancake onto the hot surface. Spread slightly if needed. Cook until bubbles appear on top and edges look set (about 2-3 minutes).
8. Flip with confidence — Gently flip each pancake— they should be golden-brown underneath. Cook the second side for 1-2 minutes until puffed and cooked through.
9. Keep them cozy — Transfer cooked pancakes to a plate and cover loosely with a clean towel, or keep warm in a 200°F oven on a wire rack so they stay perfect for everyone.
10. Serve with love — Stack them high, drizzle generously with warm maple syrup, and add your favorite toppings like fresh berries or a pat of butter. Dig in while they're hot and steamy!

Notes

• Fresh milled flour absorbs more liquid—add 1-2 Tbsp extra buttermilk if batter seems too thick.
• Buckwheat batter can look darker and feel looser than wheat—it's normal and yields great texture.
• These are naturally gluten-free if no cross-contamination occurs.
• For best flavor, use high-quality pure maple syrup—Grade A or B for deeper taste.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 130Total Fat 4gSaturated Fat 2gUnsaturated Fat 2gCholesterol 26mgSodium 268mgCarbohydrates 20gFiber 3gSugar 3gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Mill buckwheat groats fresh right before using for peak flavor and nutrition—use a fine setting on your grain mill to avoid grittiness.
• Don’t overmix the batter; lumps are okay for tender results—overmixing makes them tough.
• Let the batter rest 5-10 minutes after combining to allow the fresh flour to hydrate fully and the leavening to activate for fluffier pancakes.
• Cook on medium-low heat in a well-seasoned cast iron skillet or non-stick pan lightly greased with butter or oil—too high heat burns the nutty exterior before the inside cooks.
• Flip when bubbles form on the surface and edges look set; keep pancakes warm in a low oven (200°F/93°C) on a wire rack if making a big batch.
• For extra fluff, separate the egg, whip the white to soft peaks, and fold it in last.

Ingredients Notes

Fresh milled buckwheat flour is the star—grind raw buckwheat groats (not kasha/roasted) at home for the best mild, nutty taste and maximum nutrients; store-bought buckwheat flour works but loses vibrancy over time.

Buttermilk adds tang and tenderness by reacting with baking soda for lift—make a dairy-free version with milk + lemon juice or vinegar. Eggs bind and enrich; use large room-temperature ones for even mixing.

A touch of sugar balances buckwheat’s natural earthiness without overpowering—maple syrup in the batter is optional but enhances caramel notes. Baking powder and soda provide double leavening for height.

Salt sharpens flavors, vanilla adds warmth, and melted butter/oil brings richness. Pure maple syrup for serving is key—its deep, woody sweetness pairs perfectly with buckwheat’s robust profile.

Variations and Substitutions

Make them fully gluten-free by sticking to 100% buckwheat (no wheat blend needed). For vegan, swap egg with a flax egg (1 Tbsp ground flax + 3 Tbsp water), use plant milk + acid for buttermilk, and oil instead of butter.

Add blueberries, sliced bananas, or chocolate chips to the batter for fruity or indulgent twists. Spice it up with cinnamon, nutmeg, or cardamom for warmth. For lighter pancakes, blend half buckwheat with fresh milled oat or soft white wheat flour.

Use honey or coconut sugar instead of cane sugar. For savory, skip sugar/vanilla and top with eggs, avocado, or smoked salmon. Dairy-free milks like almond, oat, or coconut work seamlessly—thicker ones yield denser results.

Storage Options

Cool pancakes completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a toaster, toaster oven, or skillet over low heat to restore crisp edges. Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months—pop frozen pancakes straight into the toaster or warm in a 350°F oven for 5-8 minutes.

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