Nutritious, fluffy, and so easy to make, these Buckwheat Pancakes are a favorite breakfast to share with the kids. They are great gluten-free, loaded with protein and fiber, and just so delicious.
Heat a cast-iron or nonstick skillet or griddle over medium heat. Coat with neutral oil, butter, or nonstick spray.
Spoon out 1/4 cup of the batter—or less to make smaller pancakes—and spread to an even thickness about 1/4 inch thick. Let cook about 3-4 minutes or until the edges are totally set and bubbles start to appear.
Carefully flip and cook for another 2-3 minutes.
Serve immediately and repeat with the rest of the batter, or keep warm on a baking sheet in a 200 degree F oven.
Notes
To store leftovers, let cool and place into an airtight container in the fridge for up to 3 days. Reheat for about 30 seconds in the microwave. You can also store cooled pancakes in a zip-top freezer bag in the freezer for up to 3 months. Reheat for 60 seconds, flipping over halfway through for even heating.
Egg-free: Omit the eggs and add 2 tablespoons chia seeds or flaxseeds. Let the batter sit for about 5 minutes before you start cooking and add a touch more milk if needed to create a normal pancake batter consistency. Flip them gently after they set and start to firm on top.
Spread the batter thinly when you add it to the pan.
Let the edges set on each pancake—look for bubbles and firmness around the edges—before you flip each to ensure the middle is cooked through.
Top with maple syrup, nut butter, yogurt, or other favorite topping.