I’ve made hundreds of batches of pancakes over the years – of all types! Buckwheat pancakes are some of my favorites. (Kids, too!) If you’ve never had them you’ll love their tender texture and nutty flavor. I’ll show you where to find buckwheat flour and all my best tips to make a pancake mix you can go to every Saturday morning!

Just a word of warning: buckwheat pancake batter looks like wet concrete. It is what it is. These babies aren’t winning any beauty contests, but what they lack in appearance they make up for in flavor and nutritional benefits!

Buckwheat flour is a good source of fiber and protein compared to other flours. And despite it name, it’s not related to wheat. It’s actually gluten free! You may even replace the pastry flour in this recipe with gluten free all-purpose flour to make this pancake mix gluten free.

Buckwheat Pancake Mix Ingredients

• Buckwheat Flour: You can find this in most large bulk sections at the grocery store, sometimes in the baking aisle, and always online.
• Whole Wheat Pastry Flour: I like this flour in this pancake mix because it maintains the tender texture (unlike regular whole wheat flour) You could also use regular all-purpose flour or a gluten free all purpose flour mix to make this completely gluten free.
• Granulated Sweetener: A little sweetness compliments the nutty flavor of the buckwheat flour nicely. You can use regular granulated sugar or a more natural sweetener, like coconut sugar. You could also omit this from the mix and add a little liquid sweetener when you make your batches of pancakes instead.
• Salt: I use fine sea salt or pink salt.
• Baking soda: Obviously… for the fluffing action.

How to Make Buckwheat Pancake Mix Recipe

1. Add all of the ingredients to a large lidded container. Shake it up REALLY well and store at room temperature.
2. That’s it!

How to Store Homemade Buckwheat Pancakes

Store any leftovers, covered either at room temperature for a couple days or in the fridge for longer. The longer they’re in the fridge, the more they’ll dry out.

You could also make a bulk batch and freeze them! Just lay the pancakes in a single layer on a parchment lined baking sheet and freeze until solid. Then transfer them to a freezer safe zip top bag. Pop them in the toaster when you’re ready to eat a few.

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Buckwheat Pancake Mix Recipe

Yield: 6 batches

Prep Time: 10 minutes

Total Time: 10 minutes

I love the nutty flavor and tender crumb that buckwheat flour adds to pancakes.

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Ingredients

• 6 cups buckwheat flour
• 2 cups whole wheat pastry flour (see note)
• 2 Tablespoons sugar
• 2 teaspoons sea salt
• 2 teaspoons baking soda

Instructions

1. Place all ingredients in an airtight canister and shake well to blend. It's recommended to shake the mixture before you measure out the ingredients to ensure it's well blended. Makes 8 batches according to recipe in this blog post below this one.

Notes

Nat's Notes:

1. Whole wheat pastry flour is made from a softer variety of wheat that contains less gluten, making it a great whole-grain flour that won't turn your baked goods into cardboard. Recommended for cookies, quick breads, pancakes, and such. Not good for bread, rolls, or pizza dough which need more gluten for their texture. If you can't find this flour, you can easily substitute white whole wheat or plain all-purpose flour. Using regular whole wheat flour may create a tougher texture.
2. I've added a teaspoon of cinnamon to these before, which is fantastic.
3. Buttermilk is delicious here. If you use buttermilk, use ¼ more than the milk measurement in the recipe.

Nutrition Information

Yield 24 Serving Size 3 pancakes
Amount Per Serving Calories 189Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 2mgSodium 297mgCarbohydrates 38gFiber 5gSugar 2gProtein 7g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Buckwheat Pancakes (from the mix)

Yield: 12 pancakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Just a word of warning: buckwheat pancake batter looks like wet concrete. It is what it is. These babies aren’t winning any beauty contests, but what they lack in appearance they make up for in flavor and nutritional benefits!

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Ingredients

• 1 cup Buckwheat Pancake Mix
• 1 cups milk (any type)
• 1 eggs
• 2 Tablespoons melted butter

Instructions

1. Place the pancake mix in a large mixing bowl. In a medium bowl whisk together the milk, egg, and melted butter.
2. Pour wet ingredients into the dry and combine just until everything is moist. Don't over-mix. If you're doing the optional add-ins, add them right on top of the batter, then FOLD them in. Again, don't over-mix.
3. Let the batter sit for 5 minutes or so while your skillet or griddle heats up to medium high heat.
4. Smear a little butter on the hot surface. Carefully scoop out (I use a ⅓ c measuring cup) the batter and pour onto the hot griddle.
5. Cook them for a few minutes on each side, flipping once when bubbles begin to burst on the surface and the edges appear dry, until they're golden brown. Makes about 12 3-inch pancakes.