Old-Fashioned Buckwheat Pancakes

There’s something magical about waking up to the smell of pancakes sizzling on a griddle, especially when they’re made with the nutty, earthy flavor of buckwheat. These old-fashioned buckwheat pancakes are a step back in time—a recipe that feels like it came straight from a farmhouse kitchen. With their hearty texture and nutty flavor, they’re perfect for cozy mornings and pair beautifully with butter, syrup, or a dollop of jam. (And if you enjoy pancake recipes like this, also try my recipe for an Apple Dutch Baby.)

In my kitchen, I prepare quite a lot of old-fashioned recipes. Simple fare. Meat, vegetables from the garden, whole grains, cheese, eggs, and other staples. The entire family seems to enjoy these kinds of foods and recipes that have stood the test of time. Plus I find that cooking this way is not only healthy but also easy on the budget. And these Buckwheat Pancakes are one of these simple, old-fashioned recipes. They’re delicious as breakfast, lunch, or dinner.  

This recipe is for raised buckwheat pancakes, which means it uses yeast and needs to rise overnight (or at least a few hours). But trust me when I say that using yeast in these pancakes is worth the extra time it takes because it results in a lighter and fluffier buckwheat pancake. So don’t let it deter you from making this recipe because the actual preparation takes very little hands-on time. And because you do most of the work the night before, you’ll be ready to cook up the pancakes in the morning in practically no time at all.

What is Buckwheat?

If you aren’t familiar with buckwheat, there are a few things to know. Despite the name, buckwheat is not a type of wheat. It’s not even remotely related to wheat but is instead a seed from a plant related to rhubarb. Yet while buckwheat is not an actual grain but rather a pseudo-grain, it does act as a grain from a culinary and nutritional perspective. 

Around the globe, people eat buckwheat in many forms. Kasha, a traditional food originating in Central and Eastern Europe, is a dish of whole toasted buckwheat groats, similar to rice or other whole grains. In Japan and Korea, buckwheat is used to make noodles, like the traditional Japanese soba noodles. And in many places, buckwheat flour is added to loaves of bread, baked goods, and pancakes. 

And buckwheat has a long history behind it. When I mention that buckwheat is an old-fashioned food, that is perhaps a bit of an understatement. It was popular in dishes like pancakes back in my great-grandmother’s day and back to the days of the pioneers and even the early American colonies. But the history of buckwheat extends back much further even than that. It’s one of the world’s earliest cultivated crops, first cultivated in parts of Asia about 6000 years ago. From there, the cultivation of buckwheat spread to Europe and then America. Today we use it as food for humans, fodder for livestock, and as a cover crop. 

Is Buckwheat Healthy?

There are some health benefits to eating buckwheat. At the top of the list is the fact that buckwheat is naturally gluten-free. So for anyone following a gluten-free diet, know that you can safely eat buckwheat (but be aware that buckwheat may become contaminated with gluten during the manufacturing process, so if you need to avoid gluten, be sure to buy certified gluten-free buckwheat). 

But even if you are not avoiding gluten, there are other health reasons for eating buckwheat. High in fiber and low on the glycemic index, there is evidence that eating foods like buckwheat may help to fend off heart disease and regulate blood sugar levels. It is also rich in the anti-inflammatory flavonoids rutin and quercetin and is an excellent source of minerals, including manganese, magnesium, and zinc. And despite being mainly composed of carbohydrates, buckwheat is a decent source of high-quality protein and a source of the essential amino acids lysine and arginine (typically deficient in most grains). 

Tips for Making Old-Fashioned Buckwheat Pancakes:

• While buckwheat is naturally gluten-free, this recipe for buckwheat pancakes contains gluten from the addition of all-purpose flour. However, you can adapt the recipe to be gluten-free by swapping the all-purpose flour for a gluten-free all-purpose flour mix.
• When cooking buckwheat pancakes, heat your skillet or griddle over medium heat. Don’t let it get too hot because then you risk burning the outside of the pancake while the inside is still undercooked. If you find the pancakes are getting too brown, dial down the heat a bit. If they seem to be taking too long to cook, turn the heat up. 
• Grease your griddle or skillet with a dollop of butter, and add additional butter between pancakes when needed. Flip pancakes when they are bubbly on the top and golden brown on the bottom.
• To keep the pancakes warm until serving, I set my oven to the lowest setting, and place a baking dish in the oven. After each pancake is browned and cooked through, I place it in the baking dish while I prepare the rest of the pancakes. Then I serve warm with butter, maple syrup, and homemade preserves. 

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I hope you enjoy my simple Buckwheat Pancakes recipe. Be sure to follow me on Facebook, Pinterest, and Instagram for more old-fashioned homestyle recipes. If you try this recipe, leave a comment and let me know how it turned out!

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