Go Back
Kefir Buckwheat Pancakes​
Natalia Smith

Buckwheat Kefir Pancakes​

Enjoy these gluten-free buckwheat kefir pancakes any morning, rainy or bright, and let your imagination go crazy with toppings and twists. Whether you need a sweet weekend treat or a savory brunch, these pancakes won’t let you down.
Print Recipe Pin Recipe
Prep Time 2 hours 10 minutes
Cook Time 15 minutes
Total Time 2 hours 25 minutes
Servings: 4 people
Course: Baking, Brunch
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup 100% buckwheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch sea salt
  • Optional mix-ins: 1 tablespoon ground flax or cinnamon
Wet Ingredients
  • 1 cup plain milk kefir or dairy-free kefir alternative
  • 2 large eggs or flax “eggs” for vegan
  • 2 tablespoons pure maple syrup or honey
  • 2 tablespoons coconut oil ghee, or melted butter
Flavor & Texture Enhancers
  • ½ teaspoon vanilla extract
  • ¼ cup fresh or frozen blueberries mashed banana, or other fruit

Equipment

  • Must-Have Tools: Mixing bowls, whisk, measuring cups, griddle or nonstick pan
  • Optional: Blender for extra-smooth batter
  • Prep & Soak Schedule: Short Soak: 2–4 hours at room temperature Overnight Soak: 8–12 hours in the fridge, ideal for deeper tang

Method
 

Soak the Flour
  1. In a medium bowl, combine buckwheat flour, baking soda, baking powder, and salt.
  2. Stir in kefir until just moistened. Cover and soak at room temperature (or chill overnight).
Mix Wet & Dry
  1. After soaking, whisk eggs, maple syrup, melted coconut oil, and vanilla in a separate bowl.
  2. Fold wet ingredients into the soaked flour mixture. If too thick, add a splash of lukewarm water or more kefir to reach a batter that pours slowly.
Develop the Batter
  1. Let rest 5–10 minutes so bubbles can form like a sourdough starter, this helps your fluffiest buckwheat pancakes rise.
  2. Gently stir once before cooking to distribute air.
Cook to Perfection
  1. Preheat the griddle or pan over medium heat (around 350 °F/175 °C). Lightly brush with oil or butter.
  2. Pour ¼ cup batter for each pancake (or make small silver-dollar sizes).
  3. Cook until edges look set and bubbles pop on top (about 2–3 minutes), then flip and brown the other side (1–2 minutes). Repeat until batter is used (yields ~8–10 medium pancakes).

Notes

Nutrition Facts

Per 2 medium pancakes (~120 g total):
  • Protein: 8 g (a good source of lysine)
  • Fiber: 5 g
  • Healthy Fats: from coconut oil or ghee (Omega-3s if using whey kefir)
  • Probiotics: from milk kefir, supports gut and immune health
  • Rich in manganese, magnesium, copper, phosphorus