1. What is the difference between buckwheat pancakes and regular pancakes?

Buckwheat pancakes use buckwheat flour, which gives them a nuttier flavor and a slightly denser texture. Regular pancakes usually use all-purpose flour, which results in a lighter taste and feel.

2. Can you make pancakes with just buckwheat flour?

Yes, you can use 100 percent buckwheat flour. Light buckwheat is best for a softer bite, while dark buckwheat gives a heartier texture and stronger flavor.

3. What does buckwheat pancake taste like?

They have a rich, nutty flavor with an earthy note. Light buckwheat makes them milder, while dark buckwheat offers a bolder taste.

4. Is Aunt Jemima buckwheat pancake mix discontinued?

Yes, the Aunt Jemima brand has been rebranded as Pearl Milling Company, and the buckwheat pancake mix is no longer widely available.

5. What happened to Buckwheat pancake mix?

Many store-bought buckwheat pancake mixes have been discontinued or are harder to find. Making them from scratch gives better control over flavor and ingredients.

Buckwheat Pancakes Guide Light Foolproof Every Time

Description

Learn to make foolproof, fluffy buckwheat pancakes from scratch. Our ultimate guide includes pro tips, variations, and the secret to perfect results every time.

Ingredients

Scale

1 cup plus 1 tablespoon buckwheat flour (use all buckwheat or combine with your preferred flour for a lighter bite)
1 tablespoon granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1¼ cups buttermilk, well shaken (or a plant-based version with vinegar)
2 large eggs
½ teaspoon pure vanilla extract
Butter for greasing the skillet or griddle (or neutral oil)

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Instructions

In a medium bowl, whisk together the buckwheat flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine buttermilk, eggs, and vanilla extract. Beat lightly.
Pour wet mixture into dry ingredients. Stir gently until just combined. Let rest 5–10 minutes.
Heat a skillet or griddle over medium-low heat. Brush with butter or oil.
Stir batter lightly. Scoop ¼ cup per pancake. Cook 2–3 minutes until bubbles form and edges dry. Flip and cook 1–2 more minutes.
Keep cooked pancakes warm on a rack or baking sheet in a 200°F oven.
Repeat until batter is used up. Re-grease skillet as needed. Serve hot with desired toppings.

Notes

For softer pancakes, use light buckwheat flour. Resting the batter allows better hydration and improves texture. Use fresh leavening for the best rise.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 pancakes
Calories: 210
Sugar: 4g
Sodium: 390mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 8g
Cholesterol: 55mg