Our family absolutely loves these homemade buckwheat pancakes! They’ve quickly become a weekday staple. I love pairing them with fresh berries, sliced bananas, a drizzle of maple syrup and my homemade whipped cream! This buckwheat pancake recipe uses fresh milled flour and is easily adaptable to be gluten-free or vegan. If you don’t have fresh milled flour, you can use store bought flour, but keep reading below about why our family uses only fresh milled!
Buckwheat flour is incredibly versatile adds a delicate nutty flavor to your baked goods. You can often use it as a substitute for all-purpose or whole-wheat flour in your favorite recipes. I’ve had the best results when I replace a portion of the flour in recipes with buckwheat flour, just like I do in this buckwheat pancake recipe.
Making Freshly Milled Flour
When I grind my own flour, my family gets everything from the whole grain. The outer part (bran) has lots of fiber, magnesium, B vitamins like thiamine and niacin, plus minerals like iron and zinc. The germ (seed) is packed with B vitamins and important minerals too. The middle layer (endosperm) has protein, carbs, and some B vitamins, iron, and fiber. To do this, you’ll need a grain mill. It a bit of an investment, but let me tell you, it’s worth it.
Fresh milled flour does still contain gluten, so it’s important to be aware of that. However, many people find they react differently to grains that are freshly milled at home compared to store-bought white flour or “whole wheat” bread. The reason is that when you mill your own grains, you’re using the entire grain—nothing is taken out. Store-bought breads and flours undergo heavy processing where parts of the grain are removed to make them last longer on shelves. We are all about the freshly milled flour in our home!!
After months of making sourdough and baked good at home at home, hunting for information on the internet and getting all my essentials for this journey, I decided to put together all the information I collected in a PDF to make it easier for you! This includes information on dead flour – the reason why we use fresh milled for most recipes!! You can grab that PDF here >>
Here’s the bread machine I use (affiliate link)
Here’s the grain mill I use (affiliate link)
Buckwheat Pancakes
Ingredients
- 1 cup 120g buckwheat flour
- 1/2 cup 65g soft white fresh milled flour
- 1 ¼ cups 295ml milk, dairy or non-dairy
- 2 tablespoons fresh lemon juice or white vinegar
- 4 tablespoons 56g unsalted butter, melted, plus more for skillet
- 1 tablespoon sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Step 1: Combine the milk and lemon juice, then set aside for five minutes. This mixture mimics buttermilk, which makes the pancakes fluffy when mixed with the baking soda later in the recipe.
- Step 2: Whisk the buckwheat flour, fresh milled flour, sugar, baking soda, and salt in a medium bowl.
- Step 3: Whisk the egg and vanilla into the milk & lemon mixture (it will be thicker now).
- Step 4: Make a well in the center of the flour mixture. Pour the wet mixture and melted butter into the well and use a fork to stir until you no longer see clumps of flour.
- Step 5: Heat a large skillet (or griddle) over medium heat and lightly brush butter for nonstick. Use a 1/4 cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.
- Step 6: When the edges look dry, and bubbles start to appear, flip for another 2 minutes.
- Step 7: Serve immediately with warm syrup, butter, and your favorite pancake toppings.
