Crispy Buckwheat Pancakes with Spiced Yogurt
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.
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Crispy Buckwheat Pancakes with Spiced Yogurt take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Crispy Buckwheat Pancakes with Spiced Yogurt?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Crispy Buckwheat Pancakes with Spiced Yogurt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crispy Buckwheat Pancakes with Spiced Yogurt for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Crispy Buckwheat Pancakes with Spiced Yogurt?
Nepali breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved the authentic Nepali flavor. The pancakes were crispy and the yogurt sauce was the perfect cool contrast. Will make again!
- ★★★★★
These pancakes are a game-changer! The buckwheat gives such a great crunch and the spiced yogurt is perfectly balanced. My family devoured them.
- ★★★★☆
Crispy pancakes and great yogurt, but the spices in the yogurt were a bit too strong for my taste. Otherwise, a wonderful recipe.
