Today’s high altitude buckwheat pancakes have a nutty, wholesome flavor and texture, and are leavened with yeast instead of baking powder, although I’ve included an option for making them with baking powder, too. Buckwheat flour is naturally gluten free, so you can enjoy a hearty stack of gluten free pancakes that look and taste great. Slather them with soft butter and pure maple syrup for a delicious weekend breakfast!
Looking for more high altitude breakfast recipes? You might also love these pumpkin pecan waffles, banana bread coffee cake, and oatmeal with caramelized bourbon bananas and hazelnuts.
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What is Buckwheat Flour?
Buckwheat is actually not a grain, but a fruit that is closely related to wild rhubarb. It’s a hardy plant that thrives in difficult conditions and poor soil. The seeds are dried, and then ground into buckwheat flour. It has a nutty flavor and hearty texture. And since it’s not a grain, it’s naturally gluten free, making it a good choice for those who are avoiding gluten in their diets.
Buckwheat flour is widely used in many countries today. Japanese soba noodles, Russian pancakes or blinis and French galettes are all made from buckwheat.
For Christmas, my husband gave me a few new cookbooks, including Outlander Kitchen. As a big fan of the Outlander series, I was intrigued by the recipes and the snippets from the books included with each recipe. The first recipe I decided to try was for these buckwheat pancakes. My recipe that I’m sharing today is adapted from Outlander Kitchen.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Buckwheat Flour. Adds a nutty flavor and hearty texture.
- All-Purpose Flour. Since I’m not gluten free, I mixed the buckwheat flour with some all-purpose flour for a fluffier, lighter pancake, which I thought my family would like better. You can certainly use just buckwheat flour, or mix it with a measure-for-measure gluten free flour.
- Milk or Buttermilk. Moistens the batter and adds richness.
- Butter. Adds richness and flavor.
- Brown Sugar. Sweetens the pancakes. You don’t need too much sugar, if you’re planning on topping your pancakes with maple syrup.
- Instant Yeast. Instead of baking powder, these pancakes are leavened with instant yeast. See the FAQs section below on using active dry yeast or baking powder instead of instant yeast.
- Salt. Balances the sweetness and enhances the flavor.
- Egg. Emulsifies the batter and binds it together.
- Cinnamon + Vanilla. Flavor.
Instructions
Make the Pancake Batter and Let it Rest.
- In a small saucepan, warm the milk and butter over medium low heat, until the butter melts. The temperature of the liquid should be between 110 – 115 degrees F.
- In a large bowl, whisk together the flour, buckwheat flour, brown sugar, instant yeast, salt and cinnamon.
- Add the warmed milk/butter, egg and vanilla. Whisk until you have a smooth, thin batter.
- Cover the bowl with plastic wrap, and set in a warm place (like the inside of your oven with just the light on) for 1 hour, until bubbly.
- Note that at this point, you can either cook the pancakes immediately, or place the bowl in the refrigerator to rest overnight, then cook the pancakes in the morning. If chilling the batter overnight, let it come to room temperature in the morning for 30 minutes before cooking your pancakes.
Cook the Pancakes.
- Heat your ungreased, nonstick griddle to between 310-325 degrees F. Use a 1/4 cup measuring cup to measure the batter onto the griddle, leaving plenty of room for the pancakes to spread out.
- Cook the pancakes on one side for about 2 minutes, until golden brown underneath, and lots of bubbles are rising to the surface. Flip the pancakes over and finish cooking the other side.
- Serve the pancakes hot, with butter and pure maple syrup.
Frequently Asked Questions
Is buckwheat flour gluten free?
Yes, buckwheat flour is gluten free.
Can I use a combination of flours in these pancakes?
You can use just buckwheat flour, or a blend of flours. If you’re not concerned with making a gluten free pancake, using a blend of all-purpose flour and buckwheat flour will make a lighter fluffier pancake that still has the nutty, wholesome texture and flavor from the buckwheat. You could also use a combination of buckwheat flour and measure-for-measure gluten free flour.
Can I make the pancake batter the night before?
Yes, after letting the batter rest for an hour so the yeast can activate, you can either cook the pancakes right away, or refrigerate the batter overnight and cook them the next morning.
What if I don’t have instant yeast?
With instant or rapid-rise yeast, you can add it right into the batter, without needing to hydrate or proof it in liquid first.
If you only have active dry yeast, warm the buttermilk/butter as instructed, stir in 1 teaspoon of sugar, and sprinkle the yeast over the liquid. Let it sit for 10 minutes until foamy. Continue with the rest of the recipe as instructed.
Can I make buckwheat pancakes with baking powder instead of yeast?
In Outlander Kitchen, the author included both traditional recipes from the 1700s, as well as modern recipes. Baking powder wasn’t invented as a chemical leavener until the 1800s, so yeast would have been more common to leaven bread and baked goods.
If you prefer, you can use baking powder instead of the yeast. Simply add 1 tablespoon baking powder to the dry ingredients and mix the batter as instructed. With baking powder, there’s no need to let the batter rest for an hour, and you can cook the pancakes right away.
What can I substitute for the egg if I have an egg allergy?
You can substitute 1/4 cup unsweetened applesauce for the egg.
What’s the best temperature for cooking pancakes?
You should use a nonstick griddle with a temperature setting. The ideal temperature for cooking pancakes is between 310-325 degrees F. I never heat the griddle hotter than 325 to cook pancakes. This moderate heat browns the pancakes evenly while allowing them to cook through.
How should I keep the cooked pancakes warm?
If you’re not serving the pancakes hot off the griddle, lay the cooked pancakes on a baking sheet and keep them warm in a 200-degree oven while you cook the rest of the pancake batter.
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Buckwheat Pancakes
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Nonstick Griddle
Ingredients
- 1 ½ cups whole milk or buttermilk
- 2 tbsp unsalted butter
- 1 cup all-purpose flour, spooned and leveled
- ½ cup buckwheat flour, spooned and leveled
- ¼ cup dark brown sugar, lightly packed
- ¾ tsp instant (or rapid rise) yeast
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cinnamon
- 1 large egg
- 1 tsp vanilla extract
Instructions
- In a small saucepan, warm the milk and butter over medium low heat, until the butter melts. The temperature of the liquid should be between 110 – 115 degrees F.
- In a large bowl, whisk together the flour, buckwheat flour, brown sugar, instant yeast, salt and cinnamon.
- Add the warmed milk/butter, egg and vanilla. Whisk until you have a smooth, thin batter.
- Cover the bowl with plastic wrap, and set in a warm place (like the inside of your oven with just the light on) for 1 hour, until bubbly.Note that at this point, you can either cook the pancakes immediately, or place the bowl in the refrigerator to rest overnight, then cook the pancakes in the morning. If chilling the batter overnight, let it come to room temperature in the morning for 30 minutes before cooking your pancakes.
- Heat your ungreased, nonstick griddle to between 310-325 degrees F. Use a 1/4 cup measuring cup to measure the batter onto the griddle, leaving plenty of room for the pancakes to spread out.
- Cook the pancakes on one side for about 2 minutes, until golden brown underneath, and lots of bubbles are rising to the surface. Flip the pancakes over and finish cooking the other side.
- Serve the pancakes hot, with butter and pure maple syrup.
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