Buckwheat Pancakes - Boghvede-Pandekager(Denmark)

Name: Buckwheat Pancakes - Boghvede-Pandekager(Denmark)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 2 eggs, beaten; 1 cup buckwheat flour (I've also used barley flour with good results); ¾ cup white flour; ¼ cup whole wheat flour (or white flour); 1 teaspoon ground flax seeds (optional); ½ teaspoon salt; 2 tablespoons brown sugar; 1 teaspoon baking soda; 1 ½ teaspoons baking powder; 1 ½ cups milk (I use almond or soy milk); 1 teaspoon pure vanilla extract

Servings: persons

2 tablespoons butter
2 eggs, beaten
1 cup buckwheat flour (I've also used barley flour with good results)
¾ cup white flour
¼ cup whole wheat flour (or white flour)
1 teaspoon ground flax seeds (optional)
½ teaspoon salt
2 tablespoons brown sugar
1 teaspoon baking soda
1 ½ teaspoons baking powder
1 ½ cups milk (I use almond or soy milk)
1 teaspoon pure vanilla extract

1
Brush a griddle or cast iron frying pan with oil and heat until sizzling hot.
2
A bead of water should dance around when it hits the griddle.
3
Sift the flour(buckwheat flour tends to lump) and stir together all dry ingredients using a whisk or large fork.
4
Stir in milk, beaten eggs, butter, and vanilla; mix briefly.
5
Pour a circle of the pancake batter onto the hot griddle.
6
Buckwheat pancakes take a little longer to cook than other pancakes.
7
Wait until tiny bubbles appear all over the surface before turning them using a wide spatula.
8
Pancake batter sometimes thickens the longer it sits.
9
You may need to adjust the batter consistency by adding a little extra milk if too thick; if the batter is too thin, add a few tablespoons of flour at a time until the batter is of pouring consistency.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons butter, 2 eggs, beaten, 1 cup buckwheat flour (I've also used barley flour with good results), ¾ cup white flour, and more.

Yes, Buckwheat Pancakes - Boghvede-Pandekager(Denmark) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!