Buckwheat Pikelets Recipe

I absolutely love this buckwheat pikelet recipe because it embodies the perfect blend of rustic charm and wholesome ingredients, making each bite feel like a trip to a cozy brunch spot. Plus, they’re versatile enough to be enjoyed with a variety of toppings, from classic butter and jam to decadent syrup, keeping breakfast fresh and exciting!

I love crafting recipes that provide both nutrition and flavor. These Buckwheat Pikelets do just that and more.

They are comprised of a unique blend of buckwheat and all-purpose flour. Hearty and somewhat nutty, they have a texture that feels almost like a pancake.

But don’t mistake these for flapjacks. Pikelets are a distinct breed, and the baking powder in this recipe guarantees a light and fluffy finish.

Ingredients

Buckwheat Flour:
High in fiber and protein, free from gluten, imparts a slightly nutty taste.

All-Purpose Flour:
Gives form, is a protein, wields variety and contrasts in taste and texture.

Sugar:
Contributes sweetness, intensifies flavor, assists in browning.

Baking Powder:
Agent leavening, creates fluffiness, helps rise.

Baking Soda:
Lifting, works with acids, forms are light texture.

Buttermilk:
Imparts sharpness of taste; gets leavening going; conditions batter.

Egg:
Offers binder, structure, and moisture, contributes richness.

Melted Butter:
Imparts taste, adds moisture, and provides tenderness, works with sugars and proteins to create browning.

Ingredient Quantities

• 1 cup buckwheat flour
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1/2 cup milk
• 1 egg
• 1 tablespoon melted butter
• Butter or oil, for cooking

Instructions

1. In a large mixing bowl, put together these dry ingredients: 1 cup buckwheat flour; 1/2 cup all-purpose flour; 1 tablespoon sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; and 1/4 teaspoon salt. Stir until thoroughly mixed.

2. In another bowl, mix together very well 1 cup buttermilk, 1/2 cup milk, and 1 egg.

3. The wet ingredients go into the dry ingredients. Stir them together gently until they become one. But don’t overdo it; a few lumps are okay, and you definitely don’t want a smooth batter.

4. Incorporate gently into the batter 1 tablespoon of melted butter.

5. Place a non-stick frying pan or griddle over medium heat and add a small amount of butter or oil. Griddle pan should be non-stick or well-seasoned. If using a frying pan, heat it slowly; do not let it get too hot before adding the oil.

6. For every pikelet, drop approximately 2 tablespoons of batter onto the pan. Ensure there is space between each pikelet, as they will spread a bit.

7. Continue cooking until the surface is bubbly and the edges look as though they’re beginning to set, about 2-3 minutes.

8. Turn the pikelets and cook them for another 1-2 minutes, or until they are golden brown and completely cooked.

9. Take the pikelets from the pan and hold them in a warm place while you prepare the subsequent batter.

10. Pikelets can be served with all kinds of toppings, but don’t overlook the option of simply slathering them with butter. Jam and even syrup work nicely, too. They’re pikelets, not first-class flapjacks, so enjoy ’em while they’re warm and kinda rustic.

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Measuring cups
4. Measuring spoons
5. Whisk or wooden spoon
6. Non-stick frying pan or griddle
7. Spatula
8. Small ladle or tablespoon (for dropping batter)
9. Spoon (for stirring)

FAQ

• Can I make these pikelets gluten-free?A gluten-free all-purpose flour blend can replace the standard flour, but choose the blend with care. It should be one that performs well in quick-bread recipes both in terms of texture and flavor.
• How can I make the pikelets dairy-free?Replace the buttermilk with almond milk and a tablespoon of lemon juice, and a dairy-free butter alternative instead of regular butter.
• Can I add any flavors to the batter?Certainly! Adding a bit of vanilla extract or a dash of cinnamon would give the batter some extra flavor.
• What’s the best way to cook the pikelets?A skillet that won’t stick is best for this recipe; otherwise, you may need to grease the pan more liberally. More on that below! You want to cook the pancakes over medium heat, and the non-stick way to do this is obviously in a non-stick pan. But your pan can be non-stick and still not be heated sufficiently if you don’t preheat it for long enough.
• How should I store leftover pikelets?Keep them sealed in an airtight container in the fridge for as long as you want to hold onto them—3 days is the max, though. After that, you’re better off freezing them if you want to save them for a longer stretch.
• Can I use regular milk instead of buttermilk?Certainly, the acidity in buttermilk activates the baking soda, which is what makes the pikelets fluffier.
• What toppings go well with buckwheat pikelets?You can top it with any delicious item you like, such as fresh fruits, yogurt, and honey, or your favorite jam.

Substitutions and Variations

1 cup of buckwheat flour can be substituted with 1 cup of whole wheat flour for a similar hearty texture.
1/2 cup all-purpose flour can be substituted with 1/2 cup oat flour for a gluten-free option.
One tablespoon of sugar can be substituted with one tablespoon of honey or maple syrup to obtain a natural sweetener.
1 cup buttermilk can be replaced with 1 cup milk mixed with 1 tablespoon vinegar or lemon juice and allowed to sit for 5 minutes.
One vegan alternative for 1 egg is to mix 1 tablespoon flaxseed meal with 2.5 tablespoons water.

Pro Tips

1. Mixing Technique When combining the wet and dry ingredients, use a folding motion rather than vigorous stirring. This helps to keep the batter light and prevents developing too much gluten, which can make the pikelets tough.

2. Resting the Batter Let the batter rest for about 5-10 minutes before cooking. This allows the flour to fully hydrate and the baking powder to start working, resulting in fluffier pikelets.

3. Even Cooking Ensure your pan is evenly heated before adding the batter. A drop of water should sizzle when it hits the surface. This even heat distribution is crucial for browning the pikelets uniformly.

4. Right Temperature Keep the pan at a medium heat. If it’s too hot, the outside will cook too quickly, leaving the inside raw. Adjust as needed to maintain consistent heat.

5. Testing Doneness For perfect doneness, watch for the bubbles on the surface and check the edges for firmness before flipping. This indicates that the pikelet is ready to turn without collapsing.