These old-fashioned, fluffy buckwheat pancakes have a deliciously hearty and slightly nutty flavor. And they’re topped with warm, caramelized in-season pears and some maple syrup (of course)!
Buttermilk Buckwheat Pancakes Recipe
If you’ve never tried old-fashioned buckwheat pancakes before, you’re in for a real treat!
What is Buckwheat Flour?
Buckwheat flour, despite its name, is actually not a flour — or even a grain. It’s actually made from grain-like seeds that come from a plant that’s related to rhubarb. It’s naturally gluten-free and super nutrient-dense.
How to Use Buckwheat Flour in this Recipe
For these, I used 1/2 buckwheat flour and 1/2 all-purpose flour. If you want to make them gluten-free, you can use all buckwheat flour or mix in gluten-free all-purpose flour in lieu of the all-purpose flour.
Tips for Making These Pancakes:
- The Buckwheat: I used Bob’s Red Mill’s organic buckwheat flour. Arrow Mills also makes one.
- The Pears: I used Anjou pears, which are super juicy but also a little soft. If you want a pear that keeps its shape better, try a Bosc. You could also use apples instead of pears.
- Pumpkin Pie Spice Mix: I used pumpkin pie spice in my batter. But if you don’t have any on hand or prefer to make your own, just mix 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground clove, and 1/2 teaspoon ground nutmeg. You’ll want to add just 1/2 teaspoon of that mixture to the pancake batter.
- Brown Sugar: You can swap the brown sugar for white sugar, if desired.
- Storing: You can store any extra pancakes in the refrigerator in an air-tight container for a day or two. The same goes for the pear topping.
If you make this pancake recipe, I’d love to hear from you! Please leave a star rating in the comments below. And make sure to tag me on Instagram. Thanks so much!
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Easy Buttermilk Buckwheat Pancakes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Up your pancake game with a big stack of these old-fashioned, fluffy buckwheat pancakes topped with warm caramelized pears and a big drizzle of maple syrup.
Ingredients
For the Pancakes:
- 1/2 cup buckwheat flour
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons brown sugar
- 1/2 teaspoon pumpkin pie spice
- A pinch of kosher salt
- 1 1/4 cup buttermilk
- 1 egg
- 2 tablespoons melted butter
For the Pear Topping:
- 1/4 cup packed brown sugar
- 1/4 cup (1/2 a stick) butter, cubed
- 1/4 teaspoon ground cinnamon
- 4 cups chopped and peeled ripe pears
Instructions
For the Pancakes:
- Mix together the flour, baking powder, baking soda, sugar, pumpkin pie spice, and salt in a large bowl. Set aside.
- In another bowl, whisk together the buttermilk, egg, and melted (and slightly cooled) butter.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Heat a lightly greased griddle, griddle pan, or large skillet over medium heat.
- Using a 1/4 cup measuring cup or a medium-sized cookie scoop, add the batter to the griddle or pan. When air bubbles begin to rise to the surface and start to pop, flip the pancakes. Cook until golden brown.
- Serve with pear topping and syrup if desired.
For the Pear Mixture:
- Combine brown sugar, butter, and cinnamon in a large skillet over medium heat.
- Cook until sugar is dissolved, stirring occasionally, 4-5 minutes.
- Add pears and cook and stir until pears are tender, 5-10 minutes.
Notes
To make these gluten-free, use all buckwheat flour. Or sub the all-purpose flour with gluten-free all-purpose flour.
I used Anjou pears, which are super juicy but also a little soft. If you want a pear that keeps its shape better, try a Bosc.
You can store any extra pancakes in the refrigerator in an air-tight container for a day or two. The same goes for the pear topping.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 478
- Sugar: 35.6 g
- Sodium: 578.7 mg
- Fat: 21.8 g
- Carbohydrates: 67 g
- Protein: 8.3 g
- Cholesterol: 100.7 mg
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