Buckwheat pancakes are naturally gluten-free with a lovely nutty flavor that pairs beautifully with smoked salmon and fresh herbs.
This recipe offers a savory twist on traditional pancakes, making them ideal for breakfast or brunch.
The combination of buckwheat, smoked salmon, and dill creates a nutrient-rich and satisfying meal.
Why You’ll Love This Recipe
- Buckwheat flour adds a distinctive hearty taste and is naturally gluten-free, providing a nutritious base for the pancakes.
- Using buttermilk in the batter adds tanginess and helps create tender pancakes with a light texture.
- Topping the pancakes with smoked salmon and fresh dill adds a burst of rich flavor and freshness that complements the buckwheat well.
Savory Buckwheat Pancakes with Smoked Salmon and Dill
Enjoy a hearty and flavorful breakfast with these nutty buckwheat pancakes topped with rich smoked salmon and fresh dill. Perfect for a savory start to your day.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 8 medium pancakes
Ingredients
- 1 cup buckwheat flour (120g)
- 1/2 cup all-purpose flour (60g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk (300ml)
- 2 large eggs
- 2 tablespoons unsalted butter, melted, plus more for cooking
- 4 ounces smoked salmon (115g), thinly sliced
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon lemon juice
- Sour cream or crème fraîche, for serving (optional)
- Freshly ground black pepper, to taste
Instructions
- Prepare the pancake batter In a large bowl, whisk together buckwheat flour, all-purpose flour, baking powder, baking soda, and salt. In a separate bowl, whisk the buttermilk, eggs, and melted butter until combined. Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few small lumps are fine. Let the batter rest for 5 minutes.
- Cook the pancakes Heat a large skillet or griddle over medium heat and lightly grease with butter. Pour 1/4 cup (60ml) of batter per pancake onto the skillet. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, 2 more minutes. Keep pancakes warm on a plate covered with foil while cooking the remaining batter.
- Assemble the savory stacks Place two pancakes on each plate. Top with slices of smoked salmon and sprinkle with chopped dill. Drizzle with lemon juice and add a dollop of sour cream or crème fraîche if desired. Finish with freshly ground black pepper to taste and serve immediately.
Helpful Tips
- For extra fluffiness, do not overmix the batter — mix until just combined.
- Use good quality smoked salmon for the best flavor and food safety standards.
- Fresh dill enhances flavor, but you can substitute with fresh chives if preferred.
- Serve immediately after assembling to enjoy the pancakes warm and the salmon fresh.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon lemon juice or white vinegar to 1 1/4 cups milk; let sit for 5 minutes before using.
Storage and Make-Ahead
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat pancakes gently in a skillet over low heat or in the oven at 300°F (150°C) until warmed through.
Smoked salmon should be stored separately in the refrigerator and consumed by the package’s best-by date.
Avoid storing assembled pancakes with smoked salmon as the pancakes can become soggy and the salmon may not keep well.
Frequently Asked Questions
Can I make these pancakes gluten-free?
Yes, use 1 1/2 cups buckwheat flour and omit the all-purpose flour. The texture will be slightly different but still delicious.
How should smoked salmon be stored?
Keep smoked salmon refrigerated at or below 38°F (3°C) and consume it by the package’s use-by date.
Can I prepare the batter ahead of time?
You can prepare the batter and refrigerate it for up to 24 hours before cooking; give it a gentle stir before using.
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