Best Gluten-Free Buckwheat Pancakes

Ingredients

• 1 cup of wheat flour
• 1 tablespoon of granulated sugar
• 4 tablespoons of unsalted butter
• 2 egg
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1 1/4 cup of buttermilk
• 1/2 teaspoon of pure vanilla extract
• 1/4 teaspoon of salt

Directions

Tips

• To make your own buttermilk, add a little more than one tablespoon of vinegar to 1 ¼ cups of milk and set aside. Use after 5 minutes.
• This best buckwheat pancake recipe uses only buckwheat flour, but you can also use a mixture of buckwheat flour and gluten-free or all-purpose flour in a 1:1 ratio for a lighter buckwheat flavor and fluffier texture.
• Your skillet or griddle should be properly preheated before you add the pancake batter to it, or the pancakes won’t brown properly and be hard to turn. Sprinkle a few drops of water on the surface. If it sizzles, it's ready.
• When making these gluten free buckwheat pancakes, stir the batter every time you scoop some out to evenly distribute the ingredients, as buckwheat flour tends to separate from the liquid.
• Buckwheat pancake batter becomes thicker when allowed to stand. If it becomes too thick, add a little extra milk and stir to thin it out.
• Don’t cook the pancakes over high heat. Instead, stick to medium-low heat and reduce the heat if the pancakes start browning too quickly to avoid pancakes that are cooked from the outside but still raw on the inside.
• Don’t try to flip the pancakes before they solidify a little and one inch of the perimeter becomes matte. You’ll end up with a doughy mess.
• If you need to keep the cooked pancakes warm while you fry the rest of the batter, preheat an oven to 200°F, place a baking sheet inside, and add the pancakes to it.
• This best buckwheat pancake recipe can also be used to make dairy free buckwheat pancakes. Just use melted coconut oil instead of butter and make dairy-free buttermilk by adding 1 tablespoon + ¾ teaspoon vinegar to 1 ¼ cups of almond, soy, rice, low-fat coconut, or other dairy-free milk and letting it sit for 5 minutes.
• To convert this recipe into a vegan buckwheat pancake recipe, substitute buttermilk and butter as described above and use a mixture of six tablespoons of warm water and two tablespoons of flax meal to replace the two eggs.
• If you'd like to make these buckwheat pancakes savory, leave out the sugar and vanilla extract and add ingredients like paprika, cumin, onion powder, etc.
• Stir the flour to aerate it before scooping it out and level with the straight edge of a knife for a more accurate measurement. Using too much flour can make the pancake batter undesirably thick.
• If you need to substitute baking soda in this recipe, use the same quantity of baking powder for best results.