Fluffy Buckwheat Pancakes

Fluffy Buckwheat Pancakes

Who would say no to a hot and fluffy pancake? Waking up to the smell of cooking pancakes is divine. Pour over some maple syrup and add fresh fruits of your choice, and you are in heaven! Just thinking about it makes me happy!

Now, let me share with you my two secrets to fluffy and tasty pancakes:

1. For fluffiness, follow the steps and don’t just throw everything in a mixer. Trust me, I’ve tried it all!

2. If you want some tastiness, add buckwheat flour. The flavor will be richer and bolder.

Fluffy Buckwheat Pancakes


  • 275 ml buttermilk*
  • 4 tablespoons 2% greek yogurt
  • 1 large egg
  • 40 ml melted butter (of liquid consistency)
  • 3 tablespoons 15% cream
  • 100 ml buckwheat flour
  • 200 ml white flour
  • ¼ tablespoon baking soda
  • ¾ tablespoon baking powder
  • ¼ tablespoon salt


  1. Whisk together the buttermilk, greek yogurt, egg, butter and cream.
  2. In a big bowl, combine the flour, baking soda and powder, and salt.
  3. Pour the wet ingredients into the dry ingredients. Stir until barely mixed (there will still be some lumps). Be careful not to over-mix, otherwise the pancakes will have a rubbery consistency.
  4. Heat a lightly oiled skillet over medium heat. Pour in the batter (it should spread by itself) and cook until the edges start to look dry. Flip and brown on the other side.
  5. Serve hot with maple syrup and fresh fruits.


*You can substitute the buttermilk for 260 ml of milk and 1 tablespoon of vinegar or citrus juice. Add the vinegar or citrus juice to the milk and let the mixture curdle for at least 2 minutes.


Fluffy Buckwheat Pancakes

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