Buckwheat Pancakes

Buckwheat Pancakes
Preparation time
5 mins
Cooking time
25 mins
Easy Recipes
4 people

Buckwheat Pancakes.

Buckwheat pancakes with buttermilk, tangy, earthy, surprisingly fluffy, and naturally gluten-free!

There’s something about buckwheat pancakes that hearkens to an earlier time—pioneer days, log cabins, pot belly stoves, and all that. Perhaps it’s because buckwheat used to be a lot more popular a hundred years ago (according to Wikipedia, 20x the acreage cultivated in 1918 than today).

In spite of the name, there is no “wheat” in buckwheat. It’s not even a grain or grass. Yet in many ways it behaves like wheat, and its flour produces wonderfully, unexpectedly, fluffy pancakes, with a rich, warm, earthy taste.

We experimented quite a bit with this recipe, including an egg, excluding an egg, all buckwheat flour (naturally gluten-free), or half buckwheat, half all-purpose flour, and you know what? It’s all good.

My favorite combination includes an egg and uses half white flour and half buckwheat flour. But the combos without the egg or with all buckwheat flour were also fluffy, flavorful, and eat-way-too-many-able.

Buckwheat has zero gluten in it, so if you are at all gluten-sensitive, you shouldn’t have a problem with buckwheat (just use all buckwheat flour instead of the mix in the following recipe.) Griddle’s on!


Buckwheat Pancakes


  • boiled buckwheat – 200 g
  • carrot – 1 PC.,
  • onion – 1,
  • beetroot – 1/2 piece
  • courgette or zucchini – 1/2 pc.
  • cabbage – 1/4,
  • eggs – 3 pcs.
  • wheat flour – 3-4 tbsp,
  • vegetable oil – 30 ml
  • salt and pepper to taste.

For the sauce take:

  • broccoli – 100 g,
  • frozen peas – 100 g,
  • onion – 1,
  • cream (30 %) – 100 ml
  • salt and pepper to taste.


  1. Zucchini, beets and carrots grate on a fine grater. Cabbage and onions cut into small cubes.
  2. Combine vegetables, add chilled or yesterday’s buckwheat, eggs and flour. Mix well with hands, add salt and pepper to taste. With a spoon, form patties.
  3. Fry them on a frying pan under the cover until the crust and prepare the sauce. Just divide broccoli into florets and onion into cubes. Fry the onion until translucent, add broccoli and green peas. Simmer the vegetables for 5-7 minutes.
  4. Then add the cream. Salt, pepper and simmer, stirring constantly, until the vegetables are tender. Then grind them in a blender. Spread the buckwheat cakes on a bed of sauce, decorate with greens and enjoy the taste.

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