Buckwheat pancakes

Preparation info

  • Difficulty


  • Serves


Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

Mix up your Sunday morning pancake ritual with these deliciously healthy pancakes. Top them with fresh fruits, chia seeds, honey, maple syrup, yoghurt, ricotta or mascarpone cheese, fresh cream, chocolate chips or your favourite chocolate spread, depending on what you fancy! They make a pretty stack, too.

Preparation 20 minutes
Cooking 2–4 minutes per batch


  • 125 g (4½ oz/1 cup) buckwheat flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 banana, mashed
  • zest of 1 orange
  • 3 teaspoons orange juice
  • 30 g (1 oz) unsalted butter
  • 200 ml (7 fl oz) buttermilk
  • 180 ml (6 fl oz) milk
  • 3 teaspoons lemon juice
  • vegetable oil, for greasing


Combine the buckwheat flour, sugar and salt in a large bowl.

Add the egg, banana, orange zest, orange juice, butter, buttermilk, milk and lemon juice and whisk until well combined and lump-free. (You can also whiz the batter in a blender for a smooth result, but leaving it slightly chunky will give a more rustic effect.)

For fluffier pancakes, let the batter rest for 10 minutes.

Heat a large non-stick frying pan over medium heat. Once the pan is heated, turn the heat down to low and grease it using paper towel that has soaked up a bit of vegetable oil.

For each pancake, spoon 1–2 tablespoons of batter into the pan, without overcrowding it. I can usually cook about four pancakes at a time, as these are just small ones — but you can add a little more batter if you prefer bigger pancakes.

Cook for a minute or two, until bubbles appear on the surface and the underside is turning brown. Loosen the edges of the pancakes using a spatula, then carefully flip the pancakes over and cook the other side.

Serve warm, with your choice of topping.