How to Make Tender Buckwheat Pancakes With a Flour Blend

Buckwheat flour lends a nutty, earthy flavor to pancakes. Blending it with all-purpose flour provides a more familiar, cohesive texture than using buckwheat alone.

A simple blend to try

1. Combine 1/2 cup buckwheat flour and 1/2 cup all-purpose flour with 2 teaspoons baking powder.
2. In another bowl mix an egg, 1 cup milk and a tablespoon of oil.
3. Fold wet and dry ingredients together until combined without vigorous beating.
4. Allow five minutes for the flour to hydrate.
5. Cook small pancakes on a lightly greased medium-low skillet; flip when edges are set.

Why this works

Buckwheat is botanically unrelated to wheat and does not contain the same gluten-forming proteins. Wheat flour helps create a more elastic structure, while too much mixing still toughens it.

What to avoid

This version is not gluten-free because it intentionally contains wheat flour. Check labels if preparing food for anyone with allergies.

Frequently asked questions

Can you use 100% buckwheat?

Yes, with a recipe tested for that flour; the pancake will typically have a different, more delicate texture.

Read the related Wondelique guide.