Guide To Prepare Buckwheat Pancakes Nutrition Quick

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Buckwheat pancakes are a fantastic alternative to traditional wheat pancakes. They’re naturally gluten-free, boast a unique nutty flavor, and come packed with essential nutrients. Whether you’re following a gluten-free diet or simply looking to explore healthier breakfast options, buckwheat pancakes are a winner. This guide dives into everything you need to know about these delightful treats, including their ingredients, preparation steps, and nutritional profile.


Old Fashioned Buckwheat Pancake Mix – New Hope Mills
Old Fashioned Buckwheat Pancake Mix – New Hope Mills

1 cup buckwheat flour

  • 1/2 cup all-purpose flour (can be substituted with more buckwheat flour for a completely gluten-free option)
  • 2 1/4 cups milk (dairy or non-dairy)
  • 2 large eggs
  • 1 tablespoon melted butter or coconut oil
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)

  • Directions:

    1. In a large bowl, whisk together the buckwheat flour, all-purpose flour (if using), baking powder, baking soda, salt, and cinnamon (if using).
    2. In a separate bowl, whisk together the milk, eggs, melted butter, and brown sugar.
    3. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Be careful not to overmix, as this can lead to tough pancakes. A few lumps are perfectly fine.
    4. Heat a lightly greased griddle or pan over medium heat.
    5. Pour about 1/4 cup of batter per pancake onto the griddle.
    6. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges begin to set.
    7. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
    8. Serve immediately with your favorite toppings. Fresh fruit, maple syrup, whipped cream, or a drizzle of honey are all delicious options.

    Nutrition Facts (per pancake, using dairy milk and butter):

    Calories: 220

  • Fat: 8g
  • Saturated Fat: 5g
  • Cholesterol: 70mg
  • Sodium: 230mg
  • Carbohydrates: 32g
  • Fiber: 2g
  • Sugar: 8g
  • Protein: 6g

  • Please note: These are approximate values and can vary depending on the specific ingredients you use.


    Buckwheat pancakes offer a delightful and nutritious way to start your day. They’re packed with protein and fiber, making them a filling and satisfying breakfast option. Plus, their naturally sweet and nutty flavor pairs perfectly with a variety of toppings. So ditch the traditional pancakes and give buckwheat a try!

    Frequently Asked Questions (FAQs):

    1. Can I make these pancakes vegan?

    Absolutely! Simply substitute the dairy milk with your favorite non-dairy alternative, and use melted coconut oil in place of the butter.

    2. What can I use if I don’t have brown sugar?

    You can substitute an equal amount of granulated sugar or even a natural sweetener like honey or maple syrup. However, brown sugar adds a slight depth of flavor that granulated sugar won’t provide.

    3. My pancakes are too thick! What did I do wrong?

    This could be due to a few reasons. First, ensure you’re using the correct measurements. Too much flour can lead to thick pancakes. Additionally, overmixing the batter can activate the gluten in the all-purpose flour (if using) and make the pancakes tough and dense.

    4. My pancakes are burning! How can I prevent this?

    Make sure your griddle or pan is preheated over medium heat before adding the batter. If the heat is too high, your pancakes will burn before they cook through. Additionally, using a non-stick pan can help prevent burning.

    5. Can I make these pancakes ahead of time?

    Yes, you can! Simply prepare the pancakes according to the recipe and keep them warm in a preheated oven (around 200°F) for up to 30 minutes. Alternatively, you can let them cool completely and store them in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet or microwave before serving.