Buckwheat Flour Recipe (Homemade Flour + Everyday Pancakes)
A two-part recipe: first, learn how to make your own homemade buckwheat flour from raw groats; then use it in hearty, naturally gluten-free everyday buckwheat pancakes that can easily be adapted into waffles, muffins, crepes, or savory flatbread-style pancakes.
Ingredients
- 2 cups raw buckwheat groats hulled; light green or tan, not roasted kasha
- 1 1/2 cups buckwheat flour homemade or store-bought
- 2 tablespoons oat flour or all-purpose gluten free flour; can use more buckwheat if needed
- 2 tablespoons coconut sugar or brown sugar; see notes if using maple syrup or honey
- 2 teaspoons baking powder aluminum-free, if possible
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 cups milk dairy or unsweetened almond, oat, or soy milk
- 1/2 cup plain Greek yogurt or thick dairy-free yogurt for vegan
- 2 large eggs or 2 flax eggs for vegan
- 2 tablespoons neutral oil such as avocado, sunflower, or light olive oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon optional
- 1/4 cup mini chocolate chips optional
- 1/4-1/2 cup fresh or frozen blueberries optional
Instructions
- Pour the buckwheat groats into a shallow bowl and scan for any stones or debris. If your brand recommends it, place groats in a fine-mesh strainer and rinse under cool water, then spread on a clean towel and let dry completely so they do not clog the blender.2 cups raw buckwheat groats
- Once dry, add the groats to a high-speed blender or grain mill, without filling past the max line. Blend on high for 30–60 seconds, stopping to shake or stir as needed, until you have a fine, powdery flour similar to whole wheat flour.2 cups raw buckwheat groats
- For an extra-fine texture, pour the ground buckwheat through a fine-mesh sieve set over a bowl. Return any larger bits to the blender and grind again if desired.2 cups raw buckwheat groats
- Transfer the buckwheat flour to an airtight jar or container, label with the date, and store in a cool, dark place for up to 2 months, or in the refrigerator or freezer for 4–6 months.2 cups raw buckwheat groats
- In a medium bowl, whisk together buckwheat flour, oat flour, coconut sugar, baking powder, baking soda, salt, and cinnamon if using, breaking up any clumps for a smoother batter.1 1/2 cups buckwheat flour, 2 tablespoons oat flour, 2 tablespoons coconut sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1/2 teaspoon ground cinnamon
- In a larger bowl, whisk the eggs until slightly frothy. Add the milk, Greek yogurt, neutral oil, and vanilla, and whisk until mostly smooth; a few small yogurt lumps are fine.1 1/2 cups milk, 1/2 cup plain Greek yogurt, 2 large eggs, 2 tablespoons neutral oil, 1 teaspoon pure vanilla extract
- Pour the dry mixture into the wet ingredients and gently whisk or stir just until combined. The batter should be thicker than classic pancake batter but still pourable. If it seems too thick, add 1–2 tablespoons more milk. Let the batter rest for 5–10 minutes to hydrate the buckwheat and improve texture.1 1/2 cups buckwheat flour, 2 tablespoons oat flour, 2 tablespoons coconut sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 1/2 cups milk, 1/2 cup plain Greek yogurt, 2 large eggs, 2 tablespoons neutral oil, 1 teaspoon pure vanilla extract
- Heat a nonstick skillet or lightly greased griddle over medium heat until a drop of water sizzles gently but does not evaporate immediately. Adjust heat as needed to prevent over-browning.
- Scoop about 1/4 cup batter per pancake onto the hot surface. If using blueberries or chocolate chips, sprinkle them on top of each pancake immediately after pouring the batter. Cook for 2–3 minutes, until bubbles form and the edges look set, then flip and cook 1–2 minutes more, until the centers feel springy.1/4 cup mini chocolate chips, 1/4-1/2 cup fresh or frozen blueberries
- Transfer cooked pancakes to a plate covered with a clean kitchen towel, or place them on a baking sheet in a 200°F (95°C) oven to keep warm while you finish cooking the rest. Serve with maple syrup, fresh fruit, yogurt, nut butter, or your favorite toppings.
Notes
Two recipes in one: (1) Homemade buckwheat flour from raw groats and (2) Everyday buckwheat pancakes using that flour. Two cups of groats yield about 2 1/4 cups flour. Use only raw, hulled groats (not roasted kasha) for a mild, non-bitter flavor, and choose certified gluten free if needed. For vegan pancakes, replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let gel 5–10 minutes), use dairy-free yogurt, and plant milk. Resting the batter 5–10 minutes noticeably improves fluffiness. Variations: for waffles, add 1 tablespoon extra oil and reduce milk by 2 tablespoons; for muffins, add 1/4 cup buckwheat flour, fold in 1/2 cup berries or nuts, and bake at 350°F (175°C) for 16–20 minutes; for savory flatbread-style pancakes, omit sugar and vanilla and add chopped scallions and shredded cheese; for crepes, thin the batter with 1/2–3/4 cup additional milk until it flows like heavy cream. Store homemade flour in an airtight container in the pantry up to 2 months or in the fridge/freezer up to 4–6 months. Cooked pancakes keep in the fridge up to 4 days or in the freezer up to 2 months and reheat well in the toaster.
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