As a kid, sleepovers at my grandparent's house always meant pancakes for breakfast. My grandma would make a batch of regular buttermilk pancakes for the kids, and a batch of buckwheat pancakes for my grandpa, because they are his favorite. I always remember eating the buckwheat ones with my grandpa because he liked them so much.
Fast forward to adulthood, and I realized that I hadn't had buckwheat pancakes in forever! So when I recently found buckwheat flour at the grocery store, I knew that I had to get it and make some pancakes.
What is buckwheat flour?
If you've never had buckwheat before, you're really missing out. It is such an underrated flavor. It's slightly earthy, slightly bitter, and so flavorful. The flavor can be a bit intense, so I added some all-purpose flour to tone it down a bit. Surprisingly, buckwheat flour is naturally gluten-free, so it can be used to make a lot of tasty treats if you've got dietary restrictions! (*These pancakes are not gluten-free).
I've been able to find a few different brands of buckwheat flour at multiple grocery stores, including big chain supermarkets and some health food stores, so I'm hoping it will be easy for you to find!
How to make buckwheat pancakes
The great thing with pancakes is that they can be made in just one bowl! Basically, you just whisk together all of the wet ingredients with all of the dry ingredients, and viola! Your pancake batter is ready to be cooked up!
To cook the pancakes, heat a griddle to 375°F, and be sure to grease it before you start cooking. Cook the pancakes on one side for a few minutes until a lot of little bubbles form. Flip, and cook another few minutes. Repeat. This recipe yields about 12 pancakes.
Use a measuring cup to pour batter. If you are like me and like your pancakes to all be the same size, you'll love this trick. I like using a measuring cup (I use ⅓ cup) to scoop the pancake batter. This way, you get roughly the same amount of batter for each pancake!