Buckwheat flour pancakes: how to bake?

Home » Pancakes » Pancakes made from buckwheat flour - proven recipes with step-by-step photos

Valentina Kolesnikova 02/13/2020 (Updated: 05/21/2020) 274 No comments

For some reason, many housewives do not like to bake pancakes from buckwheat flour . For the time being, I didn’t like messing with them either. They always broke for me and turned out dry and tasteless. But, when I realized what my main mistake was and prepared buckwheat pancakes according to all the rules, I was convinced that it was really tasty, but also very healthy.

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• Pancakes made with buckwheat flour and milk
• Pancakes made from buckwheat flour on water
• Buckwheat pancakes with kefir
• Buckwheat porridge pancakes
• Buckwheat pancakes with soda
• Buckwheat pancakes with milk without yeast according to GOST
• Lush, airy buckwheat pancakes with yeast

Why do I like these buckwheat pancakes? It gives them a unique and original, nutty taste. Plus, this cereal is very healthy, it contains many valuable substances and amino acids. In addition, it is ideal for those who suffer from diabetes, but also want to enjoy pancakes.

What was my mistake?

As it turns out, you can’t make pancakes from buckwheat flour alone, since it doesn’t contain enough gluten. I mean, of course, you will bake some pancakes, but they won’t even be pancakes, but rather shortcakes, which, as my husband says, can tear your mouth. They will be very brittle and hard.

That is why I now always add wheat or oatmeal to the dough.

When I don’t have ready-made buckwheat flour on hand, I make it myself. I grind the millet grains in a coffee grinder and sift through a fine strainer.

Well, otherwise there are no problems with cooking. If you strictly follow all the instructions in the recipe, you will definitely get tender and flavorful pancakes.

In this collection I included the simplest but most delicious recipes with step-by-step photos. They will help you better understand the cooking process.

Pancakes made with buckwheat flour and milk

It is better to take good fat milk. But even if you take the most ordinary things, you will still succeed. The main thing is not to reduce or increase the amount of ingredients. Stick to the recipe and everything will work out.

• 250 ml milk;
• 2 eggs;
• 2 tbsp. l. buckwheat flour;
• 2 tbsp. l. wheat;
• 1 tbsp. l. Sahara;
• 1 tbsp. l. vegetable oil;
• a pinch of salt.

Break the eggs into a bowl and mix them with sugar and salt. Add sifted flour. Stir the mixture well and remove all lumps.

Pour milk and continue stirring. At the very end, pour in the oil. Mix again and leave the dough to stand for 15-20 minutes to allow the gluten to swell.

Heat the frying pan. We grease it only before the first pancake. Fry the pancakes on both sides until they are browned.

The pancakes turn out very tender, tasty and aromatic. You can serve them with sour cream, honey, milk, cottage cheese.

Recipe for pancakes with buckwheat flour and kefir

Do you prefer to use a dairy product like kefir in your baking? Then there is an interesting and simple recipe for pancakes made from buckwheat flour for you. According to this recipe, when preparing the dish you should use:

• buckwheat flour – ½ cup;
• wheat flour – ½ cup;
• kefir – 200 ml;
• salt – ½ teaspoon;
• chicken eggs – 2 pcs.;
• water – 1 glass;
• vegetable oil for baking pancakes.

First you need to thoroughly beat the chicken eggs so that foam forms. After this, the egg mass should be supplemented with kefir, salt, sugar, as well as wheat and buckwheat flour.

The ingredients must be thoroughly mixed and the consistency adjusted using water, adding it to the dough in small portions. The pancake batter is ready to bake!

Pancakes made from buckwheat flour on water

I often cook buckwheat pancakes using water, without milk. And you know, it turns out very tasty! I didn’t notice much difference between pancakes made with milk and water. Except that the first ones are more tender, it seems to me.

In general, if you don’t have milk, but really want to make pancakes, then replace it with water. It will still be very tasty!

• 90 gr. buckwheat flour;
• 60 gr. wheat;
• 3 eggs;
• 400 ml warm water;
• 1 tbsp. l. Sahara;
• ½ tsp. salt;
• ¼ tsp. soda;
• 2 tbsp. l. raises oils

Beat eggs with sugar and salt. Sift flour and mix with soda. Add in portions to the egg mixture.

Gradually add water and knead the dough without lumps. At the end, pour in vegetable oil.

Bake pancakes in a hot and greased frying pan.

Makes about 12-14 pancakes.

Secrets of buckwheat pancakes

• Buckwheat flour does not contain gluten, so the dough from it turns out to be very brittle and brittle, which can be a problem for baking pancakes. The simplest solution is to replace half the buckwheat flour with half the wheat flour.

• If you want to remain faithful exclusively to buckwheat flour, remember that these pancakes need to be baked in a well-greased frying pan and only over low heat.
• Recipes for pancakes made from buckwheat flour may differ, but they all agree on one thing: do not rush to turn the buckwheat pancake, it must be well baked on one side, otherwise you risk starting to bake lumps.
• If you are serving buckwheat pancakes not immediately after cooking, put them in a warm oven, because such pancakes are usually served warm.

Buckwheat pancakes with kefir

Kefir makes pancakes very tender, fluffy and soft. Be sure to try this recipe. You might like it.

• 100 gr. buckwheat flour;
• 60 gr. wheat;
• 450 ml kefir;
• 3 eggs;
• 1 tbsp. l. Sahara;
• 1 tsp. baking powder;
• 0.5 tsp. salt;
• 2-3 tbsp. l. vegetable oil.

Break the eggs into a bowl, add salt, sugar and whisk until the mixture becomes homogeneous. Mix both flours, sift and add to the egg mixture.

Mix the dough. Gradually add kefir in portions and continue stirring. Make sure there are no lumps in the dough.

Add baking powder and at the very end vegetable oil. Mix thoroughly again.

Heat a frying pan, grease with oil and bake pancakes. Before pouring the next portion of dough, it must be mixed again.

Serve hot pancakes with sour cream and honey.

Required Ingredients

How to choose the right ingredients

• When choosing buckwheat flour, pay attention to the country of origin. If buckwheat flour is from China, you should not take it. The point here is not the quality of the product, but the peculiarities of preparing this flour.

In Chinese cooking, highly dried and fried flour is used. This is reflected in its taste - it is slightly bitter. If this is an acceptable taste for them, then it is difficult for us to get used to it. High-quality buckwheat flour is creamy-gray in color. Flour that is too dark is either overcooked or stored incorrectly and for a long time.

• Smell is also very important. Properly prepared flour should smell like roasted grain. This smell can be compared to the smell of a lightly toasted nut. If the flour does not smell at all, this indicates its low quality.
• Wheat flour can be taken first or second grade. This flour contains less gluten. But since pancake dough should not be suitable for frying, the absence of gluten will only be beneficial. Unlike buckwheat flour, wheat flour should not smell at all. The absence of odor indicates the quality of the product.

Buckwheat porridge pancakes

The taste of the pancakes will directly depend on what grain you will use to prepare the porridge.

It’s better to buy the one that says “kernel”. This means that it is not ground, but whole. If the kernels of the cereal have a greenish tint, it means they are not yet ripe and their taste will not be as rich as that of dark buckwheat.

This “flaw” can be corrected. Fry this cereal in a dry frying pan for 10-15 minutes. It will acquire a golden, brown hue and a nutty aroma.

• 150 gr. buckwheat;
• take enough water so that it is 1-2 cm above the level of the cereal;
• 2 eggs;
• a pinch of salt;
• 2-3 tbsp. l. vegetable oil;
• 50 gr. butter.

Rinse the cereal thoroughly first in a bowl, stirring it with your hand, and then under running water.

Place in a saucepan and cover with cold water. The ratio of water and cereal should be approximately this: 1 part cereal - 2 parts water.

Bring to a boil, reduce heat to low and cook until all the water has evaporated.

Transfer the finished porridge to a blender and beat thoroughly to obtain a homogeneous puree. Add two eggs, a whisper of salt, flour and knead the dough. Pour water and stir everything well again. Use water to adjust the thickness of the dough.

Pour a little oil and an incomplete ladle of dough into the frying pan. Bake on both sides until the pancake is golden brown. Grease the finished pancakes with butter and stack them.

Buckwheat pancakes with soda

For this recipe, you can use warm water instead of milk. When cold, the soda may not react and the pancakes will not be as fluffy. And if you don’t want to, then you don’t have to add soda at all.

• 50 gr. buckwheat flour;
• 50 gr. wheat;
• 50 gr. oat;
• 2 eggs;
• 500 ml water or milk;
• ¼ tsp. soda;
• ¼ tsp. salt;
• 50 gr. butter.

Sift all types of flour well and mix together. If this is not done, the buckwheat will form into lumps that are very difficult to break even with a mixer. As a result, the pancakes will turn out to be pimply.

Add salt, sugar and soda to the dry mixture. Mix all dry ingredients again.

Pour the eggs into the milk and beat lightly with a mixer or fork. Gradually add the dry mixture and beat with a mixer. You will get a smooth, shiny dough.

Lightly grease the frying pan with oil and pour in a ladle of dough. Fry until golden brown.

The results are such beautiful and delicious pancakes.

Buckwheat pancakes with milk without yeast according to GOST

I read this recipe on the packaging. I was always skeptical about such “advice” from the manufacturer, but still decided to try it.

Surprisingly, everything worked out for me! And right the first time! Apparently this time the manufacturer really thought about us, the consumers, and printed a proven recipe.

I suggest you try it too. I showed the whole process in the photo step by step. If something is not clear, you can always ask me by asking your question in the comments.

• 100 gr. buckwheat flour;
• 100 gr. wheat;
• 2 eggs;
• 20 gr. Sahara;
• 600 ml milk;
• 6 gr. salt;
• 2-3 tbsp. l. raises oils

Add eggs, sugar, salt, butter and sifted flour to the milk.

Mix everything thoroughly until it has a homogeneous consistency. Let the dough rest for about 10-15 minutes.

Bake in a well-heated frying pan until golden brown.

The results are very beautiful, delicious pancakes. Their taste is best combined with some sweet and sour berry sauce, currant, raspberry or strawberry jam.