Crispy Buckwheat Pancakes with Spiced Yogurt

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Golden buckwheat pancakes served with a cool, spiced yogurt dip, a delightful breakfast or snack. This Nepali-inspired breakfast recipe, ready in about 25 minutes, layers buckwheat flour, water, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Nepali cuisine 220 cal/serving

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Ingredients

1 cup buckwheat flour
1/2 cup water
1/2 tsp baking powder
1/4 tsp salt
1 tbsp vegetable oil
1 cup plain yogurt
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp paprika
pinch salt

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Instructions

Step 1: Whisk 1 cup buckwheat flour, 1/2 tsp baking powder, and 1/4 tsp salt in a bowl. Gradually add 1/2 cup water while stirring until a smooth batter forms.
Step 2: Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake and cook for 2-3 minutes per side until golden brown and crispy.
Step 3: In a small bowl, mix 1 cup plain yogurt, 1/2 tsp ground cumin, 1/4 tsp ground coriander, 1/4 tsp paprika, and a pinch of salt to create the dip.