These traditional buckwheat cakes are naturally gluten-free, gum-free, and can be made vegan! They have a rich and tangy flavor that goes well with sausage, gravy, butter, and maple syrup.
These traditional Preston County raised buckwheat cakes are a part of the annual Buckwheat Festival held in Kingwood since 1938. If you grew up in Vest Virginia you know what I'm talking about!
These buckwheat cakes are easy to make and the batter can be renewed just like a sourdough starter to make another batch without fermenting the batter from scratch.
These cakes remind me of buckwheat flatbread because of their shape, sourdough buckwheat pancakes because of fermentation, and buckwheat banana pancakes simply because they are delicious!
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What is buckwheat flour?
Buckwheat flour is naturally gluten-free and can be easily made at home by grinding hulled buckwheat groats in a high-speed blender or a grain mill. Make sure to buy raw groats and not the toasted ones used for cereal!
Otherwise, you can buy premade buckwheat flour online or in a local gluten-free store.
Ingredients
- Buttermilk is optional, although it adds a sour tang and depth of flavor!
- Buckwheat flour - use light buckwheat flour instead of dark to make sure the flavor isn't too strong.
- Yeast - I use instant yeast because it doesn't need activation before use. You can use ¼ cup of a sourdough starter instead.
- Baking powder is optional.
See the recipe card for quantities.
Substitutions
- Sugar - you can use any other sweetener like maple syrup, honey, coconut sugar, or artificial sweeteners.
- Buttermilk can be substituted with milk + 2 tablespoon of vinegar. Use plant-based milk for a dairy-free/vegan version.
- Buckwheat flour - you can use 50% wheat flour and 50% buckwheat flour if you prefer, although in this case, the cakes won't be gluten-free.
Instructions
- Step 1: Add the buttermilk, water, buckwheat flour, yeast, and salt to a large mixing bowl and mix with a spatula to incorporate.
Cover the bowl with a kitchen towel and let the batter sit for 8-12 hours at room temperature or 16-18 hours in the refrigerator.
The batter won't rise because it doesn't have wheat flour, although it will bubble up some.
- Step 2: Once you are ready to fry the cakes, add baking soda, baking powder, sugar, and water to the bowl and mix to incorporate.
The batter should be thicker than a crepe batter but thinner than a pancake batter.
- Step 3: Preheat a griddle or a frying pan over medium heat. I prefer cast iron for frying buckwheat cakes but you can use any other type of pan.
I recommend using two frying pans to save time!
Brush the pan with some oil and pour the batter into it. Fry the cakes for 1-2 minutes on each side. If your pancakes look too dark or too pale, adjust the heat accordingly.
Transfer the cakes onto a plate and cover them with a kitchen towel to keep them warm and soft. Repeat with the rest of the batter and enjoy!
To renew the batter, keep some of the batter (1-2 cups), add 2 cups water (or use 50% buttermilk and 50% water), ½ teaspoon salt, and 1 cup (150g) buckwheat flour, and stir to incorporate. Keep in the refrigerator until ready to bake!
When ready to cook, add as much water as necessary to thin out the batter, then add the sugar, baking soda, and powder. Keep 1-2 cups of the batter to renew for the next batch.
Storage
- These will keep at room temperature for a day and for 3-4 days in the refrigerator.
- To keep buckwheat cakes fresh, you can freeze them individually, then stack them in a freezer-friendly bag or container, and keep for up to 3 months.
- To defrost place a pancake or two into the microwave for a couple minutes.
Expert tips
- Don't worry if the batter won't rise after fermentation. Buckwheat flour doesn't have gluten thus it lacks support for a bubbly structure.
- If you plan on making these often, save some of the batter and renew it with water, salt, and buckwheat flour (see instructions).
Recipe FAQ
It could be if you use dark buckwheat flour. Use a part of all-purpose flour to balance the buckwheat flavor if necessary.
More buckwheat flour recipes:
Buckwheat flour is good for many recipes!
📖 Recipe
Preston County Buckwheat Cakes
Ingredients
For Fermentation
- 450 grams light buckwheat flour or you can use part all-purpose flour, part buckwheat
- 1 teaspoon salt
- 7 grams instant yeast or active dry yeast (needs to be activated before use)
- 450 grams buttermilk or milk + 2 tablespoon vinegar, use plant-based milk for a vegan version
- 240 grams water
When Ready to Cook
- 240 grams hot water or half milk, half water
- 2 teaspoon sugar
- ½ teaspoon baking powder
- ½ tsp baking soda
- ½ teaspoon salt
To Renew (Optional)
- 480 grams water or buttermilk
- ½ teaspoon salt
- 150 grams light buckwheat flour
Instructions
- Add the buttermilk, water, buckwheat flour, yeast, and salt to a large mixing bowl and mix with a spatula to incorporate.450 grams light buckwheat flour, 1 teaspoon salt, 7 grams instant yeast, 450 grams buttermilk, 240 grams water
- Cover the bowl with a kitchen towel and let the batter sit for 8-12 hours at room temperature or 16-18 hours in the refrigerator.The batter won't rise because it doesn't have wheat flour, although it will bubble up some.
- Once you are ready to fry the cakes, add baking soda, baking powder, sugar, and water to the bowl and mix to incorporate.240 grams hot water, 2 teaspoon sugar, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- The batter should be thicker than a crepe batter but thinner than a pancake batter.
- Preheat a griddle or a frying pan over medium heat. I prefer cast iron for frying buckwheat cakes but you can use any other type of pan. I recommend using two frying pans to save time!
- Brush the pan with some oil and pour the batter into it. Fry the cakes for 1-2 minutes on each side. If your pancakes look too dark or too pale, adjust the heat accordingly.Transfer the cakes onto a plate and cover them with a kitchen towel to keep them warm and soft. Repeat with the rest of the batter and enjoy!
- To renew the batter (optional), keep some of the original batter (1-2 cups), add 2 cups water (or use 50% buttermilk and 50% water), ½ teaspoon salt, and 1 cup (150g) buckwheat flour, and stir to incorporate. Keep in the refrigerator until ready to bake!When ready to cook, add as much water as necessary to thin out the batter, then add the sugar, baking soda, and powder. Keep 1-2 cups of the batter to renew for the next batch.480 grams water, ½ teaspoon salt, 150 grams light buckwheat flour
Notes
- These will keep at room temperature for a day and for 3-4 days in the refrigerator.
- To keep buckwheat cakes fresh, you can freeze them individually, then stack them in a freezer-friendly bag or container, and keep for up to 3 months.
- To defrost place a pancake or two into the microwave for a couple minutes.
- Don't worry if the batter won't rise after fermentation. Buckwheat flour doesn't have gluten thus it lacks support for a bubbly structure.
- If you plan on making these often, save some of the batter and renew it with water, salt, and buckwheat flour (see instructions).
Nutrition
Natasha Levai says
Great to be eaten with sausage, gravy, and maple syrup!