These buttermilk buckwheat groats pancakes are soaked overnight and then mixed in a blender for a lazy and wholesome breakfast. They have a warm, toasted flavor that comes from using whole groats or kasha. Feel free to add a bit of honey for sweetness.
I’ll admit that we eat a lot of pancakes… I think it’s a side-effect of having children. We eat pancakes for breakfast and dinner!
Buckwheat groats pancakes are one of my favorites.
- I love the toasty warm flavor of toasted buckwheat groats (or kasha) and the fact that they are super quick to make.
- Soaking and fermenting the buckwheat groats in buttermilk not only improves the flavor but also allows the hard groats to be easily ground up.
- However, the BEST thing about this recipe is the fact that it’s made in a blender! Using a blender means that it mixes up quickly and is easy to pour onto a hot griddle.
Healthy pancake toppings
Buckwheat groats pancakes are too brittle to handle extra ingredients stirred into the batter. So don’t mix in berries or grated apples. Instead, save the flavor additions for on top!
Here are some healthy toppings to complete this wholesome breakfast.
Buckwheat Groats Pancakes
This recipe uses whole buckwheat groats that are soaked and then ground up in a blender! It is perfect for a healthy, yet lazy, morning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4-6 1x
- Category: Breakfast
- Method: Fermented
- Cuisine: Healthy
- Diet: Gluten Free
- 1 cup buckwheat groats (see notes for details)
- 1 1/2 cups cultured buttermilk
- 3 eggs
- 2 Tbsp melted butter
- 2 Tbsp of honey (optional)
- 1 Tbsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp of salt
- Mix the buckwheat groats and the buttermilk in a glass bowl or measuring cup. Allow to soak for 6 to 12 hours.
- The next day put the soaked buckwheat and any remaining buttermilk in a blender. Grind until smooth.
- Add the remaining ingredients and pulse until everything is fully combined. It will start to froth up as you grind. Feel free to add more buttermilk to achieve a pouring consistency. I like thick pancakes, so I don’t add any extra buttermilk. Adding more buttermilk will result in thinner pancakes.
- Cook the pancakes on a preheated griddle. The pancakes will be quite brittle until they are fully set, so make them small-ish and flip carefully.
- Make sure the groats are hulled. Hulled groats will prevent the buttermilk from absorbing. We prefer the flavor of toasted groats, sometimes called kasha.
- If you have an ordinary blender, the pancakes will have a grainy texture. If you have a Blendtec or a similar blender then your batter will be super smooth.
- Honey isn’t necessary, but it does add a warm sweetness that is perfectly delicious.
Keywords: wholegrain, gluten free, buckwheat groats, sugar free, high fiber, winter, fall
Does regular yogurt get too sour sitting out that long in the grain? Ive soaked in a little yogurt with water for long periods, even 24 hrs, but never used yogurt or kefir as the only liquid.
I’ve never had a problem with sourness from this recipe or with anything else except for soaked corn flour. But it might depend on your taste buds. If it’s too sour for you, you could add more sweetener.
I tried these with flax eggs and it did not go well. Raw insides and stuck to the pan even with tons of oil. Very active though!
Hum… it might need some extra oil to replace the fat in the eggs. Maybe double the oil?
Would these pancakes work with steel cut oats or rolled oat instead of kasha?
Hum… I haven’t tried it… but they do have similar hydration ratios so it should work. If you try it, let me know how it works out!
I tried this basic concept using leftover kasha and a hand held blender. Worked really well. Next time I will try this full recipe as written. But it did turn out to be a good way to finish up my leftovers, a problem sometimes when you live alone.
Great! Did you make it with cooked kasha? I’ll have to try that sometime. Cheers, Emillie