Fluffy chocolate buckwheat pancakes… no tastier way to prove that healthy doesn’t have to be boring!
Good morning (or afternoon or evening)! I recently spent a long pancake-filled morning with family and realized I hadn’t shared a pancake recipe here in ages. Pancakes feel like a special treat when you don’t eat them all the time, so I wanted something a little healthier but still indulgent—hence these chocolate buckwheat pancakes.
Buckwheat flour gives these pancakes a distinct nutty flavor and hearty texture. Buckwheat itself is naturally gluten-free, though it behaves differently than wheat flour: it absorbs more liquid and can sometimes make baked goods feel dry if not balanced correctly. To keep these pancakes fluffy and moist, the recipe uses buttermilk and a touch of neutral oil, and we fold in chopped chocolate for flavor and a tender crumb.
If you’ve never tried buckwheat pancakes, expect a pleasantly nutty profile that pairs beautifully with chocolate. You can customize these with mix-ins (walnuts, chopped hazelnuts, or fresh fruit), but I prefer to keep extras as toppings so the buckwheat and chocolate shine through. A drizzle of pure maple syrup, a scattering of berries, or a dollop of yogurt are all excellent finishing touches.
These pancakes freeze and reheat well, so they make a great batch-cooking option. To reheat from frozen, a brief microwave blast will quickly thaw and soften them. A toaster or a short time in a warm oven works too, though oven reheating can make edges a bit firmer—adding syrup or a smear of butter helps restore tenderness.
Recipe Card
Chocolate Buckwheat Pancakes
Fluffy chocolate buckwheat pancakes — a delicious way to show that healthier breakfasts can still feel indulgent. Nutty buckwheat meets rich cocoa and chopped chocolate for a satisfying stack.
Ingredients
- 1 cup plus 1 tablespoon buckwheat flour
- 4 tablespoons brown sugar or maple syrup
- ¼ cup cocoa powder* (see notes)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3 tablespoons avocado oil (or neutral oil)
- 1 oz chocolate, chopped (or chocolate chips)
Instructions
- Preheat a nonstick skillet over medium-low heat.
- In a large bowl, whisk together the buckwheat flour, brown sugar (or keep maple syrup for the wet ingredients if using), cocoa powder, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, combine the egg, vanilla, buttermilk, oil, and maple syrup (if using) and mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing. Let the batter rest for about 5 minutes; this helps hydrate the buckwheat flour and yields a fluffier pancake.
- Fold the chopped chocolate or chocolate chips into the batter.
- Spoon about ¼ cup batter per pancake into the preheated skillet. Cook for 2–3 minutes, until bubbles form on the surface and begin to pop. Flip and cook another 1–2 minutes until cooked through. Repeat with the remaining batter.
Notes
*I used a mix of natural cocoa powder and dark cocoa powder for deeper flavor. If you prefer less chocolate intensity, reduce the cocoa by a tablespoon or two. For a refined texture, sift cocoa powder into the dry mix.
Tips & Variations
- For dairy-free pancakes, substitute the buttermilk with a mix of plant milk and a tablespoon of lemon juice or vinegar to mimic tang, though texture will differ slightly.
- Add chopped nuts, dried fruit, or mashed banana to the batter for variation. Toasted walnuts or hazelnuts add a nice crunch.
- Serve with maple syrup, salted butter, fresh berries, a dollop of Greek yogurt, or a smear of nut butter for extra protein.
- To freeze: cool completely, layer between parchment sheets, and store in a sealed bag. Reheat in the microwave or toaster; add syrup to restore moisture if needed.
Nutrition (per serving)
Keyword
breakfast, buckwheat, chocolate, pancakes
