Buckwheat pancakes, maple
Buckwheat pancakes are the deep cousin of the standard buttermilk stack, earthier, more savoury, faintly nutty, with a darker colour and a more substantial chew. The French make them famously in Brittany as galettes de sarrasin, filled with ham and eggs. The American version is fluffier and sweet. This recipe sits between the two: tender, slightly tangy, finished with cold butter and good maple syrup. The key technique is resting the batter, at least two hours, ideally overnight. Buckwheat is technically not wheat (it's a seed), so the pancakes are naturally gluten-free, with a flavour that grows on you and then sticks.
Method
Make the batter.
Blend flour, milk, eggs, melted butter, and salt until completely smooth. Pour into a bowl, cover, and rest in the fridge for at least 2 hours — overnight is better.
Adjust consistency.
Before cooking, thin the batter with water — a little at a time — until it pours like heavy cream.
Cook the crêpes.
Heat a non-stick pan over medium-high heat. Butter lightly. Pour about ½ cup of batter and immediately swirl the pan to spread it thin. Cook 1–1.5 minutes until the edges lift and the surface looks dry.
Flip and finish.
Flip carefully and cook 30 seconds on the other side. Slide onto a plate. Repeat with remaining batter, buttering the pan between each.
Serve.
Fold or roll the crêpes, pour generously with maple syrup and a small pat of cold butter. Eat while hot.
Frequently asked questions
- Is buckwheat gluten-free?
- Yes, buckwheat is a seed (related to rhubarb), not a grain, and naturally gluten-free. However, many commercial buckwheat flours are processed in facilities with wheat. For strict gluten-free, look for "certified gluten-free" packaging.
- What does buckwheat flour taste like?
- Earthy, faintly nutty, slightly bitter, more assertive than wheat flour. Some people love it immediately; others need a few tries. Blending 50/50 with regular flour mellows it for first-time eaters.
- Why does the batter need to rest?
- Buckwheat has rough particles that hydrate slowly. Resting (2 hours minimum, ideally overnight) softens those particles and gives a smoother, more tender pancake. Skipping the rest = gritty texture.
- Can I make these vegan?
- Yes. Substitute eggs with 2 tablespoons of ground flaxseed mixed with 5 tablespoons of warm water (let sit 5 min). Use plant milk and oil instead of melted butter. The texture is slightly denser but still good.
- What goes well with buckwheat pancakes?
- Pure maple syrup and cold butter are classic. For French-style savory: ham, gruyère cheese, and a sunny-side egg. Plain yogurt with stewed fruit also works beautifully.
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