These buckwheat pancakes are studded with hemp seeds and whole rings of fresh pineapple. They’re the perfect balance between hearty and sweet for a filling breakfast.
A long time ago in a galaxy far, far away…oh wait. No, but really, back in the day I made these perfect protein pancakes and told you all the secret ingredient was cottage cheese. Even longer ago, I made these pancake battered pineapple rings and raved about how it was basically the best thing ever.
Today, with a bit more experience, I’m bringing both those things together in these buckwheat pancakes.
Made with cottage cheese for a nice protein boost and adorned with a sweet caramelized pineapple ring (like air fryer pineapple) and studded with hearty and nutritious hemp seeds both in and on top, I think this stack trumps both old recipes for best “overall”.
Old school memories of the pineapple cottage cheese my grandma always had in her fridge were the inspiration behind this buckwheat pancake recipe. Hearty buckwheat and almond flours are combined with nutritious hemp seeds and protein-packed cottage cheese to create a pancake with some staying power.
I love using heartier flours in pancakes (as evidenced in these cinnamon raisin oat bran pancakes). It’s sometimes hard for me to feel full from a pancake breakfast, but heartier flours and a higher protein content definitely help. This isn’t the kind of pancake breakfast that will leave you ravenous an hour later.
They’re also not your fluffy-airy pancake house, topped with strawberries and whipped cream kind of stack either. This is a stick-to-your-ribs kind of pancake that straddles the “I’m definitely eating something healthy for me” and “it’s ever so slightly sweet enough to not taste healthy” line.
The perfect balanced place to hang out when it comes to food in my opinion.
What is Buckwheat Flour?
Buckwheat flour is made from ground buckwheat groats, which are seeds from a grain-like plant. It’s naturally gluten-free and has a nutty flavor, making it a great alternative to traditional flours. Buckwheat flour is rich in nutrients and works well in hearty recipes like pancakes, to add both texture and flavor.
Why You’ll Love This Buckwheat Pancake Recipe
- Thanks to buckwheat flour, these pancakes will keep you full!
- The nutty flavor of buckwheat pairs beautifully with the sweetness of pineapple.
- They’re naturally gluten-free.
- The combination of buckwheat and almond flours adds extra nutrients and lots of great texture.
- Whole pineapple rings make these pancakes both fun and delicious!
- They’re packed with protein and fiber to keep you satiated and energized.
What You’ll Need for this Recipe
You can find the full recipe card for making buckwheat pancakes below but here’s a quick rundown of the essential ingredients:
- Buckwheat Flour: Used as the base of the recipe that gives the pancakes a hearty texture and nutty flavor.
- Almond Flour: Adds a subtle sweetness and light texture.
- Hemp Seeds: Mixed into the batter and sprinkled on top for a nutty crunch.
- Pineapple Cottage Cheese: Adds moisture and a hint of pineapple flavor. You can also use plain cottage cheese if preferred.
- Fresh Pineapple Rings: The star ingredient, caramelized for extra sweetness.
- Maple Syrup: Used in the batter and as a topping for a touch of sweetness.
- Unsweetened Almond Milk: Keeps the pancakes dairy-free and moist. You can use any milk you like.
- Egg: Helps bind the ingredients together.
How to Make Buckwheat Pancakes
This breakfast is as basic as any other pancake recipe except with the addition of the fun pineapple ring center. Here’s how you make them:
Prepare the Dry Ingredients
In a mixing bowl, whisk together the buckwheat flour, almond flour, hemp seeds, baking powder, allspice and salt. This ensures the dry ingredients are evenly distributed.
Combine the Wet Ingredients
Mix the pineapple cottage cheese, egg, maple syrup, vanilla extract and almond milk in another mixing bowl. Whisk until smooth and well combined.
My Pro Tip
Recipe Tip
I like to look for small curd cottage cheese when possible. If you can’t find that, you can blend the cottage cheese in a food processor or blender so that it’s similar to the texture of ricotta before adding to the pancake batter.
Mix the Batter
Gradually add the wet ingredients to the dry ingredients, stirring gently until the mixtures are combined. Avoid over-mixing to keep the pancakes as light and fluffy as possible (they will be on the denser side due to the buckwheat and almond flours).
Cook the Pancakes
Heat a non-stick pan or skillet over medium heat. Add a small amount of butter, place a pineapple ring on the pan, and cook until golden brown. Flip the ring, pour the pancake batter over it, and cook until bubbles form. Flip again and cook until fully set.
Recipe Variations
- Banana: Add mashed banana to the batter for extra sweetness.
- Peanut Butter or Almond Butter: Swirl into the batter or serve as a topping.
- Vegan Pancakes: Replace the egg with a flaxseed or chia egg.
- Chocolate Chips: Mix into the batter for an even sweeter option.
- Oat Flour: Replace the almond flour with oat flour for a slightly lighter texture. This combination of buckwheat and oat flour is delicious in these cinnamon cake bars!
My Pro Tips
Recipe Tips
- Always properly preheat your skillet when making pancakes. If you add the batter to an improperly heated skillet, the pancake won’t brown well and will be difficult to flip.
- If the batter looks like it’s separating as it sits, just give it a gentle stir before pouring into the pan.
- Look for bubbles on the surface of the pancake to know when to flip. The perimeter of the pancake should look “set” before flipping.
- Place cooked pancakes on a baking sheet in the oven to keep warm while you finish cooking the rest of the batter.
Is buckwheat flour better than plain flour?
Buckwheat flour is a nutrient-dense, gluten-free grain option, offering more protein and fiber than plain flour. It’s taste is nuttier and texture much heartier than all-purpose flour. I like it most blended with other flours so you get to experience its unique characteristics without being overwhelmed by the taste or texture.
How many carbs are in buckwheat pancakes?
This recipe contains approximately 42g of carbohydrates per serving which is nicely balanced by about 12g of protein just in the pancakes. Serve these with some eggs or sausage on the side for a complete meal.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 5 days. You can also easily freeze buckwheat pancakes by letting them cool completely in a single layer (a baking sheet is good for spreading them out). Once cooled, place them in a freezer safe bag separated by parchment paper so they don’t stick to each other. They’ll keep for 2-3 months in the freezer. To thaw and serve, reheat them in the microwave for 20-30 seconds.
More Ways To Use Buckwheat
Like overnight steel cut oats, you can use buckwheat groats to make overnight buckwheat oats. It’s chewy and fun way to incorporate the groats rather than the flour.
Buckwheat flour can be turned into delicious breakfast bakes. If you like baked oatmeal, definitely give either this coconut buckwheat breakfast bake or this zucchini buckwheat breakfast bake a try. It’s like eating cake for breakfast!
Buckwheat can also be used as a risotto. Just like farro risotto, using buckwheat groats instead of rice offers a more textural experience to the creamy comfort of a risotto recipe.
Buckwheat Pancakes
Ingredients
- 1 cup buckwheat flour
- 1/4 cup almond flour
- 2 tablespoons hemp seeds, plus more for topping
- 1 teaspoon baking powder
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 5 ounces pineapple cottage cheese
- 1 egg
- 2 tablespoons maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 1 cup unsweetened almond milk, or any other milk
- 1 small pineapple, outer layer cut off, sliced into rings and cored, (you can also use canned pineapple rings)
- 1 tablespoon butter, divided
Instructions
- Heat a pancake griddle or pan over medium heat.
- Combine flours, hemp seeds, baking powder, allspice and salt in a large bowl and whisk until combined.
- Add cottage cheese, egg, maple syrup, vanilla to the bowl. Whisk as you slowly add the milk until everything is well combined.
- Add a small bit of butter to the pan. Once melted, place one pineapple ring on top and cook until golden brown and starting to caramelize. Flip the pineapple slice over, spoon pancake batter on top so that it covers the ring entirely and spills over the sides a bit. Cook until set (about 3 minutes), carefully flip and cook another 2 minutes on the other side.
- Repeat with remaining pineapple rings and batter.
- Serve with maple syrup and extra hemp seeds for topping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Does this recipe really only make 4 pancakes? Thanks!
No, it serves 4 people. Depending on how big you make the pancakes, there will be more than 4 total.
These would be the perfect, post-workout weekend breakfast!
Looks yummy! We always looked forward to the west Virginia buckwheat festival!!can’ t wait to try these!
Loving this combo! Pineapple anything is my favorite!
These are PERFECT. Loving the pineapple Muuna cottage cheese!
I’ve been trying to find Muuna for the longest time! Hopefully I can find it soon so I can use it to make these hearty pancakes! I bet these would be perfect with coconut whipped cream!
Hope it pops up near you soon, it’s SO delicious!
I haven’t seen Muuna yet. I’ll have to check next time I’m at the market Gina, because I need to try these pancakes! That pineapple on top tho…looks delish!