19 Fluffy Buckwheat Pancake Recipes Delicious

Nothing says ‘good morning’ quite like a stack of fluffy buckwheat pancakes, and we’ve rounded up 19 delicious recipes to start your day right. Whether you’re craving something sweet, savory, or a little bit of both, these pancakes are sure to delight. Perfect for home cooks looking to mix up their breakfast routine, each recipe promises a tasty twist on this classic comfort food. Keep reading to find your new favorite!

Classic Buckwheat Pancakes with Maple Syrup

Yearning for a breakfast that’s both hearty and wholesome? These buckwheat pancakes are your golden ticket. Fluffy, nutty, and drizzled with maple syrup, they’re a morning game-changer.

Ingredients

• Buckwheat flour – 1 cup
• All-purpose flour – ½ cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Maple syrup – for serving

Instructions

1. Whisk buckwheat flour, all-purpose flour, baking powder, and salt in a large bowl.
2. Beat the egg in a separate bowl, then stir in the milk.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; lumps are okay.
4. Heat a non-stick skillet over medium heat (350°F). No oil needed if it’s truly non-stick.
5. Pour ¼ cup batter for each pancake. Cook until bubbles form on top, about 2 minutes.
6. Flip carefully. Cook until golden brown, about 1-2 minutes more.
7. Repeat with remaining batter, adjusting heat if pancakes brown too quickly.

Outrageously fluffy with a deep, nutty flavor, these pancakes are a texture dream. Serve stacked high with a river of maple syrup, or get creative with a dollop of yogurt and fresh berries for a tangy twist.

Blueberry Buckwheat Pancakes

Pancake lovers, meet your match. These Blueberry Buckwheat Pancakes flip the script on breakfast with a nutty twist and bursts of berry bliss.

Ingredients

• Buckwheat flour – 1 cup
• All-purpose flour – ½ cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Milk – 1 ¼ cups
• Egg – 1
• Maple syrup – 2 tbsp
• Butter – 2 tbsp, melted
• Blueberries – 1 cup

Instructions

1. Whisk buckwheat flour, all-purpose flour, baking powder, and salt in a large bowl.
2. In another bowl, beat the egg, then mix in milk, maple syrup, and melted butter.
3. Pour wet ingredients into dry ingredients. Stir until just combined; lumps are okay.
4. Heat a non-stick skillet over medium heat (350°F). Test with a water drop—it should sizzle.
5. Ladle ¼ cup batter onto skillet. Immediately sprinkle 10-12 blueberries on top.
6. Cook until edges look dry and bubbles form on surface, about 2 minutes.
7. Flip carefully. Cook for another 1-2 minutes until golden brown.
8. Repeat with remaining batter, adjusting heat if pancakes brown too quickly.

You’ll love the hearty texture and earthy flavor of these pancakes. Serve stacked high with extra blueberries and a drizzle of maple syrup for a show-stopping breakfast.

Banana Walnut Buckwheat Pancakes

Toss your morning routine a curveball with these Banana Walnut Buckwheat Pancakes—fluffy, nutty, and just the right amount of sweet. **Whip** them up in minutes and **dive** into a stack that’s as nutritious as it is delicious.

Ingredients

– Buckwheat flour – 1 cup
– Banana – 1, mashed
– Walnuts – ½ cup, chopped
– Egg – 1
– Milk – 1 cup
– Baking powder – 1 tsp
– Salt – ½ tsp
– Maple syrup – for serving

Instructions

1. **Mix** buckwheat flour, baking powder, and salt in a large bowl.
2. **Whisk** egg, mashed banana, and milk in another bowl until smooth.
3. **Pour** wet ingredients into dry ingredients and **stir** until just combined.
4. **Fold** in chopped walnuts gently to keep the batter fluffy.
5. **Heat** a non-stick skillet over medium heat (350°F) and **grease** lightly.
6. **Pour** ¼ cup batter for each pancake and **cook** until bubbles form on top, about 2 minutes.
7. **Flip** and **cook** for another 1-2 minutes until golden brown.
8. **Serve** hot with a drizzle of maple syrup.

**Tip:** For extra fluffy pancakes, let the batter rest for 5 minutes before cooking. **Tip:** Keep pancakes warm in a 200°F oven while you finish the batch. **Tip:** Toast walnuts lightly before adding to the batter for a deeper flavor.

These pancakes are a **textural dream**—crispy edges, soft centers, and crunchy walnuts in every bite. **Stack** them high with extra banana slices and a generous pour of syrup for a breakfast that’s anything but basic.

Chocolate Chip Buckwheat Pancakes

Skip the snooze-fest breakfast and whip up these Chocolate Chip Buckwheat Pancakes that’ll have your taste buds dancing by sunrise. Stack ‘em high and drizzle with maple syrup for that Instagram-worthy breakfast moment.

Ingredients

• Buckwheat flour – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Milk – 1 cup
• Egg – 1
• Chocolate chips – ½ cup
• Butter – 2 tbsp, melted

Instructions

1. Preheat your skillet over medium heat (350°F) to ensure even cooking.
2. Whisk buckwheat flour, baking powder, and salt in a large bowl.
3. Beat the egg in a separate bowl, then stir in milk and melted butter.
4. Combine wet ingredients with dry ingredients; mix until just blended to avoid tough pancakes.
5. Fold in chocolate chips gently for evenly distributed sweetness.
6. Pour ¼ cup batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface and edges look set, about 2 minutes.
8. Flip carefully and cook for another 1-2 minutes until golden brown.
9. Repeat with remaining batter, keeping cooked pancakes warm in a 200°F oven.

Keep these pancakes fluffy and light by not overmixing the batter. The buckwheat adds a nutty depth, while the chocolate chips melt into gooey pockets of joy. Serve with a dollop of whipped cream and fresh berries for a decadent twist.

Apple Cinnamon Buckwheat Pancakes

Unleash your morning with these fluffy, spiced Apple Cinnamon Buckwheat Pancakes—packed with cozy vibes and a crispy edge.

Ingredients

• Buckwheat flour – 1 cup
• Baking powder – 1 tsp
• Cinnamon – 1 tsp
• Salt – ½ tsp
• Apple – 1, grated
• Egg – 1
• Milk – 1 cup
• Maple syrup – 2 tbsp
• Butter – 2 tbsp, melted

Instructions

1. Whisk buckwheat flour, baking powder, cinnamon, and salt in a large bowl.
2. In another bowl, mix grated apple, egg, milk, maple syrup, and melted butter.
3. Pour wet ingredients into dry ingredients. Stir until just combined; lumps are okay.
4. Heat a non-stick skillet over medium heat (350°F). Test with a water drop—it should sizzle.
5. Pour ¼ cup batter per pancake. Cook until bubbles form on top, about 2 minutes.
6. Flip. Cook until golden brown, about 1-2 minutes more.
7. Repeat with remaining batter, greasing skillet as needed.

Enjoy these pancakes with a crispy exterior and tender, spiced interior. Drizzle with extra maple syrup or top with yogurt for a tangy twist.

Pumpkin Spice Buckwheat Pancakes

Wake up your mornings with these fluffy, spice-kissed pancakes that are as nutritious as they are delicious. Perfect for those crisp fall days or whenever you crave a cozy bite.

Ingredients

• Buckwheat flour – 1 cup
• Pumpkin puree – ½ cup
• Egg – 1
• Milk – ¾ cup
• Pumpkin spice – 1 tsp
• Baking powder – 1 tsp
• Salt – ½ tsp
• Maple syrup – 2 tbsp
• Butter – 1 tbsp

Instructions

1. In a large bowl, whisk together buckwheat flour, pumpkin spice, baking powder, and salt.
2. In another bowl, mix pumpkin puree, egg, milk, and maple syrup until smooth.
3. Combine wet ingredients with dry ingredients, stirring until just mixed. Tip: Don’t overmix to keep pancakes fluffy.
4. Heat a non-stick skillet over medium heat and melt butter.
5. Pour ¼ cup batter for each pancake. Cook until bubbles form on top, about 2-3 minutes. Tip: Wait for bubbles to ensure they’re ready to flip.
6. Flip pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust heat if browning too fast.
7. Serve warm with extra maple syrup or your favorite toppings.

Fluffy with a hint of earthiness from buckwheat, these pancakes are a textural dream. Try stacking them high with a dollop of whipped cream and a sprinkle of extra pumpkin spice for an Instagram-worthy breakfast.

Savory Buckwheat Pancakes with Scallions

Get ready to flip your breakfast game upside down with these savory buckwheat pancakes. Golden, crispy edges meet a tender center, packed with fresh scallions for a bite that’s anything but boring.

Ingredients

• Buckwheat flour – 1 cup
• Egg – 1
• Water – 1 cup
• Scallions – ¼ cup, chopped
• Salt – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Whisk buckwheat flour, egg, water, and salt in a bowl until smooth. Let batter rest for 10 minutes to thicken.
2. Heat a non-stick skillet over medium heat. Add 1 tbsp olive oil, swirling to coat.
3. Pour ¼ cup batter into the skillet. Sprinkle scallions on top immediately for even distribution.
4. Cook for 2-3 minutes until edges look dry and bubbles form on the surface. Flip carefully.
5. Cook for another 2 minutes until the other side is golden. Repeat with remaining batter, adding oil as needed.
6. Serve hot with a drizzle of olive oil or your favorite savory topping.

Fluffy yet hearty, these pancakes boast a nutty depth from buckwheat, brightened by scallions. Stack them high with a fried egg on top for a breakfast that’s as Instagram-worthy as it is delicious.

Buckwheat Pancakes with Honey and Almond Butter

Overwhelm your morning with these nutty, fluffy buckwheat pancakes—drizzled with honey and slathered in almond butter for that irresistible start.

Ingredients

• Buckwheat flour – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Honey – 2 tbsp
• Almond butter – ¼ cup

Instructions

1. Whisk buckwheat flour, baking powder, and salt in a large bowl.
2. Beat the egg in a separate bowl, then mix in milk and 1 tbsp honey.
3. Pour wet ingredients into dry ingredients. Stir until just combined—tip: lumps are okay, overmixing makes pancakes tough.
4. Heat a non-stick skillet over medium heat (350°F). Pour ¼ cup batter per pancake.
5. Cook until bubbles form on top and edges look set, about 2 minutes. Flip and cook for another 1-2 minutes—tip: wait for the bubbles to avoid flipping too soon.
6. Repeat with remaining batter. Keep pancakes warm in a 200°F oven if needed.
7. Spread almond butter between layers and drizzle with remaining honey—tip: warm the almond butter slightly for easier spreading.

Zesty buckwheat meets creamy almond butter in every bite, with honey adding a sweet contrast. Stack them high or roll them up for a pancake burrito twist.

Gluten-Free Buckwheat Pancakes

Crunchy mornings call for these gluten-free buckwheat pancakes—fluffy, nutty, and ready in minutes. No fuss, just flavor that sticks.

Ingredients

• Buckwheat flour – 1 cup
• Egg – 1
• Almond milk – 1 cup
• Baking powder – 1 tsp
• Salt – ¼ tsp
• Maple syrup – 2 tbsp
• Coconut oil – 1 tbsp

Instructions

1. Whisk buckwheat flour, baking powder, and salt in a large bowl.
2. In another bowl, beat the egg, then mix in almond milk and maple syrup.
3. Combine wet ingredients with dry ingredients. Stir until just mixed—lumps are okay.
4. Heat a non-stick skillet over medium heat (350°F) and brush with coconut oil.
5. Pour ¼ cup batter for each pancake. Cook until bubbles form on top, about 2 minutes.
6. Flip carefully. Cook for another 1-2 minutes until golden brown.
7. Repeat with remaining batter, greasing the skillet as needed.

Tip: Keep pancakes warm in a 200°F oven while cooking the rest. Tip: For extra fluffiness, let the batter sit for 5 minutes before cooking. Tip: Use a ice cream scoop for evenly sized pancakes.

These pancakes boast a tender crumb and a rich, earthy taste. Stack them high with fresh berries and a drizzle of maple syrup for a breakfast that’s anything but basic.

Vegan Buckwheat Pancakes

Perfect for lazy Sunday mornings or a quick weekday treat, these Vegan Buckwheat Pancakes flip the script on breakfast. Packed with nutty flavor and a fluffy texture, they’re a game-changer for your morning routine.

Ingredients

• Buckwheat flour – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Almond milk – 1 cup
• Maple syrup – 2 tbsp
• Coconut oil – 1 tbsp, melted

Instructions

1. In a large bowl, whisk together buckwheat flour, baking powder, and salt until well combined.
2. Add almond milk, maple syrup, and melted coconut oil to the dry ingredients. Stir until just combined; a few lumps are okay.
3. Heat a non-stick skillet over medium heat (350°F) for 2 minutes. Test the heat by sprinkling a few water drops; if they sizzle, it’s ready.
4. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2 minutes.
5. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Don’t press down on the pancakes; it squeezes out the air and makes them dense.
6. Repeat with the remaining batter, keeping cooked pancakes warm in a 200°F oven. Tip: If the batter thickens, thin it with a splash of almond milk.
7. Serve immediately. Tip: For extra flair, top with fresh berries and a drizzle of maple syrup.

Light, fluffy, and with a delightful earthy taste, these pancakes are a morning win. Layer them with almond butter and banana slices for a decadent twist, or keep it classic with a simple syrup drizzle.

Buckwheat Pancakes with Fresh Berries

Elevate your breakfast game with these fluffy buckwheat pancakes, topped with a burst of fresh berries for that perfect sweet-tart balance.

Ingredients

• Buckwheat flour – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Milk – 1 cup
• Egg – 1
• Honey – 2 tbsp
• Fresh berries – 1 cup

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. In a bowl, whisk together buckwheat flour, baking powder, and salt.
3. Add milk, egg, and honey to the dry ingredients. Mix until just combined; lumps are okay.
4. Pour ¼ cup batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2 minutes.
5. Flip the pancakes and cook for another 1-2 minutes until golden brown.
6. Repeat with the remaining batter, keeping cooked pancakes warm under a towel.
7. Top the stack with fresh berries and drizzle with extra honey if desired.

Perfectly tender with a nutty depth from the buckwheat, these pancakes are a textural dream. Serve them with a dollop of Greek yogurt for an extra creamy contrast or stack them high for an Instagram-worthy brunch.

Lemon Poppy Seed Buckwheat Pancakes

Hit the breakfast scene with these zesty Lemon Poppy Seed Buckwheat Pancakes—fluffy, nutty, and just the right amount of tang.

Ingredients

• Buckwheat flour – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Lemon zest – 1 tbsp
• Poppy seeds – 1 tbsp
• Milk – 1 cup
• Egg – 1
• Maple syrup – 2 tbsp
• Butter – 2 tbsp, melted

Instructions

1. Whisk buckwheat flour, baking powder, salt, lemon zest, and poppy seeds in a large bowl.
2. In another bowl, beat the egg, then mix in milk, maple syrup, and melted butter.
3. Pour wet ingredients into dry ingredients. Stir until just combined; lumps are okay. Tip: Overmixing makes pancakes tough.
4. Heat a non-stick skillet over medium heat (350°F). Wait until a water droplet sizzles.
5. Pour ¼ cup batter per pancake. Cook until bubbles form on top, about 2 minutes. Tip: Don’t press down—let them rise.
6. Flip carefully. Cook until golden, another 1-2 minutes. Tip: Keep finished pancakes warm in a 200°F oven.

Crave the crisp edges and soft centers, bursting with lemon. Stack high, drizzle with extra syrup, or top with fresh berries for a colorful twist.

Buckwheat Pancakes with Coconut and Mango

Feast your eyes on this: fluffy buckwheat pancakes, kissed by the tropics with coconut and mango. No fuss, just flavor bombs ready in minutes.

Ingredients

• Buckwheat flour – 1 cup
• Coconut milk – 1 cup
• Egg – 1
• Mango – 1, diced
• Maple syrup – 2 tbsp
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Whisk buckwheat flour, baking powder, and salt in a bowl.
2. In another bowl, mix coconut milk and egg until smooth.
3. Combine wet and dry ingredients; stir until just mixed. Tip: Lumps are okay—overmixing makes pancakes tough.
4. Heat a non-stick pan over medium heat (350°F). No oil needed if it’s truly non-stick.
5. Pour ¼ cup batter per pancake. Cook until bubbles form and edges look set, about 2 minutes.
6. Flip carefully. Cook for another 1-2 minutes until golden. Tip: Low and slow ensures even cooking without burning.
7. Serve stacked high with diced mango and a drizzle of maple syrup. Tip: Warm the syrup for 10 seconds to make it extra pourable.

You’ll love the nutty buckwheat against the sweet, juicy mango. Try topping with toasted coconut flakes for crunch.

Spiced Buckwheat Pancakes with Caramelized Apples

Kickstart your morning with these Spiced Buckwheat Pancakes with Caramelized Apples—fluffy, flavorful, and downright irresistible.

Ingredients

• Buckwheat flour – 1 cup
• Baking powder – 1 tsp
• Cinnamon – 1 tsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Butter – 2 tbsp, melted
• Apple – 1, sliced
• Brown sugar – 2 tbsp

Instructions

1. Whisk buckwheat flour, baking powder, cinnamon, and salt in a bowl.
2. Beat egg, milk, and melted butter in another bowl until smooth.
3. Pour wet ingredients into dry ingredients. Stir until just combined. Tip: Don’t overmix to keep pancakes fluffy.
4. Heat a non-stick skillet over medium heat. Pour ¼ cup batter for each pancake.
5. Cook until bubbles form on the surface, about 2 minutes. Flip and cook for another 1-2 minutes. Tip: Adjust heat if pancakes brown too quickly.
6. In the same skillet, melt 1 tbsp butter over medium heat. Add apple slices and brown sugar.
7. Cook apples, stirring occasionally, until caramelized, about 5 minutes. Tip: Add a splash of water if sugar sticks.
8. Serve pancakes topped with caramelized apples.

Enjoy the nutty buckwheat paired with sweet, spiced apples. Try drizzling with maple syrup or a dollop of yogurt for extra indulgence.

Buckwheat Pancakes with Ricotta and Lemon Zest

Outshine your breakfast game with these fluffy buckwheat pancakes, jazzed up with creamy ricotta and a zing of lemon zest. Perfect for lazy Sundays or when you need a quick, gourmet fix.

Ingredients

• Buckwheat flour – 1 cup
• Ricotta cheese – ½ cup
• Lemon zest – 1 tbsp
• Egg – 1
• Milk – ¾ cup
• Baking powder – 1 tsp
• Salt – ¼ tsp
• Butter – 2 tbsp

Instructions

1. Whisk buckwheat flour, baking powder, and salt in a large bowl.
2. In another bowl, mix ricotta, egg, milk, and lemon zest until smooth.
3. Combine wet and dry ingredients; stir until just mixed. Tip: Don’t overmix to keep pancakes fluffy.
4. Heat a non-stick pan over medium heat; melt 1 tbsp butter.
5. Pour ¼ cup batter for each pancake. Cook until bubbles form on top, about 2 minutes.
6. Flip carefully; cook until golden, another 1-2 minutes. Tip: Adjust heat if browning too fast.
7. Repeat with remaining batter, adding more butter as needed. Tip: Keep pancakes warm in a 200°F oven.

Crave the contrast of creamy ricotta against the nutty buckwheat, with lemon zest brightening every bite. Stack them high, drizzle with honey, or top with fresh berries for an Instagram-worthy plate.

Savory Buckwheat Pancakes with Smoked Salmon

Just when you thought pancakes couldn’t get any better, here comes a savory twist that’s about to blow your mind. Buckwheat meets smoked salmon in a match made in breakfast heaven.

Ingredients

• Buckwheat flour – 1 cup
• Egg – 1
• Milk – 1 cup
• Salt – ½ tsp
• Smoked salmon – 4 oz
• Butter – 2 tbsp

Instructions

1. Whisk buckwheat flour, egg, milk, and salt in a bowl until smooth. Let the batter rest for 10 minutes to thicken.
2. Heat a non-stick pan over medium heat (350°F) and melt 1 tbsp butter.
3. Pour ¼ cup batter into the pan, swirling to form a circle. Cook for 2 minutes until edges crisp.
4. Flip the pancake and cook for another 2 minutes until golden. Repeat with remaining batter.
5. Layer smoked salmon on warm pancakes. Tip: For extra flavor, add a squeeze of lemon.
6. Serve immediately. Tip: Garnish with dill for a fresh touch.

Golden and crispy on the outside, tender inside, these pancakes are a texture dream. The smoky salmon elevates them to gourmet status—try stacking them high for an Instagram-worthy brunch.

Buckwheat Pancakes with Dark Chocolate and Orange

Buckle up for a breakfast game-changer. These buckwheat pancakes pack a punch with dark chocolate and orange—fluffy, rich, and just the right amount of zing.

Ingredients

• Buckwheat flour – 1 cup
• Egg – 1
• Milk – 1 cup
• Dark chocolate chips – ½ cup
• Orange zest – 1 tbsp
• Baking powder – 1 tsp
• Salt – ½ tsp
• Butter – 2 tbsp

Instructions

1. Whisk buckwheat flour, baking powder, and salt in a bowl.
2. Beat the egg in another bowl, then mix in milk and orange zest.
3. Combine wet and dry ingredients; stir until just mixed. Tip: Don’t overmix to keep pancakes fluffy.
4. Fold in dark chocolate chips gently.
5. Heat a non-stick pan over medium heat; melt 1 tbsp butter.
6. Pour ¼ cup batter for each pancake. Cook until bubbles form on top, about 2 minutes. Tip: Wait for the bubbles to pop and leave holes before flipping.
7. Flip carefully; cook until golden, another 1-2 minutes. Tip: Keep finished pancakes warm in a 200°F oven.
8. Repeat with remaining batter, adding more butter as needed.

Melt-in-your-mouth texture meets bold flavors—dark chocolate melts into each bite, while orange zest adds a fresh kick. Serve stacked high with a drizzle of maple syrup or a dollop of yogurt for contrast.

Herbed Buckwheat Pancakes with Avocado

Pancakes that pack a punch—herbed buckwheat meets creamy avocado for a breakfast game-changer. No fluff, just flavor that pops and textures that delight.

Ingredients

• Buckwheat flour – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Egg – 1
• Milk – 1 cup
• Fresh herbs (chopped) – 2 tbsp
• Avocado (sliced) – 1
• Olive oil – 1 tbsp

Instructions

1. Whisk buckwheat flour, baking powder, and salt in a bowl.
2. Beat the egg in another bowl, then stir in milk and fresh herbs.
3. Combine wet and dry ingredients; mix until just blended. Tip: Overmixing leads to tough pancakes.
4. Heat olive oil in a non-stick pan over medium heat (350°F).
5. Pour ¼ cup batter for each pancake. Cook until bubbles form on top, about 2 minutes.
6. Flip carefully; cook until golden brown, another 1-2 minutes. Tip: Keep pancakes warm in a 200°F oven.
7. Serve hot with avocado slices on top. Tip: A squeeze of lemon brightens the flavors.

These pancakes boast a nutty depth from buckwheat, balanced by the creamy avocado. Try stacking them high with a drizzle of hot honey for an Instagram-worthy twist.

Buckwheat Pancakes with Peanut Butter and Jelly

Kickstart your morning with these buckwheat pancakes that twist the classic PB&J into a breakfast dream. Fluffy, nutty, and just sweet enough, they’re a no-brainer for anyone craving comfort with a crunch.

Ingredients

• Buckwheat flour – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Milk – 1 cup
• Egg – 1
• Peanut butter – 2 tbsp
• Jelly – 2 tbsp

Instructions

1. Whisk buckwheat flour, baking powder, and salt in a large bowl.
2. In another bowl, beat the egg and milk together until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; lumps are okay. Tip: Overmixing makes pancakes tough.
4. Heat a non-stick skillet over medium heat. Wait until a drop of water sizzles to test readiness.
5. Pour ¼ cup batter for each pancake. Cook until bubbles form on top, about 2 minutes. Tip: Keep heat steady to avoid burning.
6. Flip pancakes. Cook until golden, about 1-2 minutes more.
7. Spread peanut butter on warm pancakes. Dollop jelly on top. Tip: Warm peanut butter spreads easier.

Golden edges give way to a tender center, with peanut butter melting into every nook. Serve them stacked high or rolled up for a grab-and-go twist.

Conclusion

You’ve just discovered 19 fluffy buckwheat pancake recipes that promise to delight your taste buds and add a nutritious twist to your breakfast routine. Whether you’re a seasoned home cook or just starting out, there’s a recipe here for everyone. Don’t forget to try them out, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking!