6 best buckwheat pancake recipes

Buckwheat pancakes, like ordinary ones, can be served with condensed milk, preserves and jams. But they go especially well with savory fillings.

1. Pancakes made from buckwheat and wheat flour

Buckwheat flour does not contain gluten, unlike wheat flour. Therefore, the latter is often added to buckwheat pancakes for stickiness.

Ingredients

• 400 ml milk or water;
• 2 eggs;
• ½ teaspoon of salt;
• ½ teaspoon sugar;
• ¼ teaspoon of baking soda;
• 100 g buckwheat flour;
• 100 g wheat flour;
• 2 tablespoons of vegetable oil + for lubrication.

Preparation

Heat milk or water a little. Add eggs, salt, sugar and baking soda and whisk. Combine the two flours. Gradually add flour into the liquid mixture, stirring thoroughly. Add oil.

Heat the skillet well and brush with oil. Fry the pancakes on both sides until they are browned.

Bake the rest the same way. It is not necessary to grease the pan with oil every time. If the pancakes are too thick for you, dilute the dough a little with milk or water - this will make them thinner.

2. Buckwheat pancakes without wheat added

Chill the dough thoroughly before baking these pancakes. This step will achieve the perfect result.

Ingredients

• 150 g buckwheat flour;
• 2 eggs;
• ¾ teaspoon of salt;
• 250 ml of milk;
• 20 g butter;
• 125 ml of water;
• vegetable oil - for lubrication.

Preparation

Add eggs, salt, cold milk and melted butter to the flour. Stir the mixture well with a whisk.

Cover with plastic so that it touches the dough. Refrigerate for at least 3 hours, preferably overnight. Then pour ice water into the dough and beat again with a whisk.

Grease a preheated pan with oil before the first pancake. Fry the pancakes on both sides until they are browned.

3. Yeast pancakes made from buckwheat and wheat flour

The dough according to this recipe turns out to be thick, so the pancakes will be plump, like pancakes.

Ingredients

• 3 tablespoons of butter;
• 600 ml of milk;
• 2 teaspoons of dry yeast;
• 2 teaspoons of sugar;
• ½ teaspoon of salt;
• 1 egg;
• 150 g buckwheat flour;
• 150 g wheat flour;
• vegetable oil - for lubrication.

Preparation

Melt the butter and cool. Heat the milk slightly, add yeast and stir. Leave it on for 5-10 minutes. Then add sugar, salt, egg and butter.

Whisk thoroughly to dissolve the sugar and salt. Add both types of flour and knead the dough. Cover the container with a towel and leave in a warm place for 40-50 minutes. When the dough rises, stir it, cover again and leave to rest for another 30-40 minutes.

Stir the dough again before baking. Grease a hot skillet with oil. Bake each pancake on both sides until lightly browned.

4. Buckwheat Pancakes with Cider by Jamie Oliver

Crepes from the famous chef will not be as thick as yeast, but also not thin.

Ingredients

• 3 eggs;
• 100 g butter + for lubrication;
• 275 ml cider;
• 250 ml of water;
• a pinch of salt;
• 250 g buckwheat flour.

Preparation

Beat the eggs with a whisk. Add cooled melted butter, cider, water and salt. Mix well.

Gradually pour flour into the mass, stirring the dough until smooth. Cover it with plastic wrap and refrigerate for at least 30 minutes.

Preheat a skillet and brush with oil. Bake pancakes on both sides until browned.

5. Vegan Buckwheat Pancakes

Instead of eggs, soaked flaxseeds are used here: they tend to hold the dough ingredients together. Add some sugar if desired.

Ingredients

• 1 tablespoon crushed flax seeds
• 750 ml + 3 tablespoons of water;
• 300 g buckwheat flour;
• ½ teaspoon of salt;
• vegetable oil - for lubrication.

Preparation

Pour flaxseeds with 3 tablespoons of water, stir and let sit for 15 minutes. Then, with a blender or mixer, beat the flaxseed mass, the remaining water, flour and salt until smooth.

Cover the dough with foil and refrigerate for at least 2 hours, or better overnight. If the chilled dough is too thick, thin it slightly with cold water.

Preheat a skillet and brush it with oil. Spread a portion of the dough over the pan and bake on both sides until golden brown. Prepare the rest of the pancakes in the same way.

6. Vegan pancakes made from buckwheat and wheat flour with buckwheat milk

These pancakes come out quite thin, they can easily be rolled up or folded several times. As in the previous recipe, flax seeds are used here. And buckwheat milk gives the baked goods an even more characteristic flavor.

Ingredients

• 70 g wheat flour;
• 30 g buckwheat flour;
• 1½ teaspoons crushed flax seeds
• a pinch of salt;
• 1 teaspoon sugar
• ¹⁄₃ teaspoon of baking soda
• 1 teaspoon apple cider vinegar or lemon juice
• 1 tablespoon vegetable oil + for lubrication;
• 250 ml of buckwheat milk.

Preparation

Combine two types of flour, flaxseeds, salt and sugar. Quench the baking soda with vinegar or lemon juice and pour into the flour mixture. Add 1 tablespoon of oil.

Gradually pouring in milk, stir the mass with a whisk. Cover the container with plastic foil and leave at room temperature for 15-30 minutes.

Bake the pancakes in a buttered hot skillet until golden brown on both sides.