Cook Recipe

A Recipe For Buckwheat Pancakes: Three Ways


Pancakes, in their more traditional sense, aren’t something I’m too on board with. American-style pancakes with a flavourful twist however, I’m here for.

The base recipe of these buckwheat pancakes can be manipulated many ways. If you need it to be sweeter from the outset, add in some maple syrup or honey to your batter and sub out some of the milk. The buckwheat flour (handy if you’re gluten free) gives a nutty, wholemeal kind of flavour to the pancakes that teams really with some more savoury flavours.



Base Recipe:

75g Sifted Buckwheat Flour
75ml Milk  – I used Oat milk, though any dairy or non-dairy milk will work here
1tsp Baking Powder
1 Egg
Few drops vanilla extract


Combine the flour and baking powder in a bowl, briefly beating the egg and milk in another before combining. Whisk to form a thin, smooth batter.

Heat a knob of butter in a crepe pan, or any flat bottomed pan, and when melted spoon in your mixture. The batter should make three fairly thick, American-style pancakes, rather than a thin crepe-like number. If you’d like them smaller you could get four out of the batter easily.

When you start to see bubbles rising to the surface of the pancake, slide a fish-slice or spatula beneath and flip. The good thing about this style of pancake is there’s no need to trouble yourself with the pan toss.



Serve with…

Blueberry & Cardamom Syrup

To sweeten things up, try lashing this blueberry syrup over your pancakes with a dollop of natural yoghurt and a final drizzle of honey.

150g Blueberries, fresh or frozen work
3 tbsp Honey
5 Cardamom Pods

Crack the cardamom pods to release the small black seeds. Put into a pestle and mortar and grind down in a powder. In a small pan add the blueberries and honey, along with the cardamom seeds and bring to the boil. When boiling, turn down the heat and leave to simmer for around 10 minutes.

You want the blueberries to have broken down and the thick syrup to have infused with the cardamom. Once your pancakes are done, pour, dollop and eat.

Banana & Peanut Butter Pancakes

Decrease the volume of milk by 15ml and add to a food processor before combining with your egg. Add in a chopped banana and a big dollop of peanut butter, along with your vanilla extract. Blitz up, mix in your egg, then add to your batter.

Fry as normal, serving with some extra banana and maple syrup.


Carrot Cake Pancakes

The base recipe can be easily adapted here to create warmly spiced carrot cake pancakes.

75g Sifted Buckwheat Flour
60ml Milk  – I used Oat milk, though any dairy or non-dairy milk will work here
1tsp Baking Powder
1 Egg
1 Carrot – grated
1tsp Cinnamon
Handful of sultanas
Handful of roughly chopped walnuts
15ml Maple Syrup
Few drop vanilla extract

For The Topping:

Cream Cheese
Maple Syrup to taste

Create the batter as you would normally, though before pouring in the egg and milk mix, toss the grated carrot in the flour. This helps it from clumping together too much. Combine everything and cook as you would normally.

In a small bowl dollop in cream cheese and loosen it with maple syrup, this should give you an amazingly sweet variation. Dollop on top of the pancakes, sprinkle with cinnamon and chopped walnuts, drizzle with further maple syrup if you’re feeling extravagant.



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