I used to say, “I am NOT a morning person.” It was my go-to excuse for avoiding early starts, moving meetings and staying in bed a little longer. Over time, though, my routine shifted. Now I wake with the birds, enjoy a cup of coffee and take time to watch the morning light change colour. I even look forward to it.
Part of the appeal is the chance to prepare a relaxed, slightly luxurious breakfast—something that feels special and more satisfying than dry toast or a quick bowl of oats. On those mornings, I like to make something a bit heartier and a little indulgent: today, buckwheat pikelets.
Pikelets are essentially smaller, thicker versions of pancakes. They’re household-friendly, quick to cook and perfect for stacking. Traditionally they can include a touch of sugar, but today I kept the batter lightly sweetened and relied on maple syrup and honey at the table for flavour and finish.
I had a bag of buckwheat flour to use up, so it felt like the right time to give it centre stage. Buckwheat carries a distinct, nutty note that adds depth without overpowering other flavours. I topped these pikelets with sliced banana and fresh honey for a simple, filling breakfast that balanced texture and sweetness.
If you browse the Souvlaki For the Soul archives you’ll find other batter-based recipes, including blueberry pikelets. I often return to the same basic batter method and adapt it depending on the flour and flavourings I have on hand. Buckwheat brings a welcome earthiness and works nicely with warm spices like cinnamon, which I’ve added here.
BUCKWHEAT PIKELETS RECIPE
Serves: 4
A simple recipe for fluffy pikelets made with buckwheat flour. These are easy to make ahead and reheat well for busy mornings.
Ingredients:
Dry Ingredients:
- 150 grams buckwheat flour
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- pinch of salt
Wet ingredients:
- 320 ml full fat milk (or your preferred milk)
- 15 grams melted butter, cooled
- 1 tablespoon maple syrup
- 1 egg, separated
Instructions:
- Whisk the buckwheat flour, baking powder, cinnamon and salt together in a large mixing bowl. Set aside.
- In a jug, combine the milk, cooled melted butter, maple syrup and the egg yolk. Whisk until smooth and evenly mixed.
- In a separate bowl, beat the egg white until stiff peaks form. This will keep the pikelets light and airy.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid over-mixing; a few small lumps are fine.
- Fold the beaten egg white into the batter with a spatula, working carefully to keep as much air as possible. Let the batter rest for about 10 minutes—this helps hydrate the flour and improves texture.
- Heat a non-stick pan over medium heat and add a small knob of butter to coat. Spoon dollops of batter into the pan, aiming for a little height so each pikelet is thick rather than spread too thin.
- Cook until small bubbles form on the surface and the edges look set, about 3–4 minutes. Flip and cook for another 1–2 minutes until golden and cooked through.
- Serve warm with sliced banana, a drizzle of honey or maple syrup, and a pat of butter if you like.
Notes
This recipe makes approximately 12 small pikelets, depending on the size of each ladle. I used non-stick ring moulds to keep the edges neat and achieve uniform discs, but they’re equally lovely without moulds for a more rustic look.
Storage: Cool completely, then store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or in a pan to keep them from going soggy. Pikelets also freeze well—layer with baking paper and thaw or reheat from frozen.
Variations and tips: Substitute dairy milk with almond, oat or soy milk if you prefer. For a vegan version, try replacing the egg with a flax or chia egg and use a dairy-free butter alternative; texture will vary slightly. For added fruit, fold fresh blueberries into the batter or top with mixed berries, toasted nuts or yoghurt for extra texture.
