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Russian Style Mini Buckwheat Pancakes

Healthy, gluten-free and delicious Russian style buckwheat pancakes made from only 5 ingredients in 20 minutes! Garnish them with smoked salmon, crème fraiche, beluga lentils and dill for a truly Russian flavor.
Course Appetizer
Cuisine Russian
Keyword buckwheat pancakes, mini pancakes, pancake appetizer
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 servings
Calories 225kcal


For the buckwheat pancakes:

  • 200 grams or 1 2/3 cups buckwheat flour
  • 350 ml or 1 1/2 cups buttermilk
  • 1 egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • sunflower oil to fry

For garnishing:

  • 80 grams or 3 oz smoked salmon
  • 150 grams or 1/2 cup crème fraîche
  • 80 grams or 3 oz beluga lentils cooked
  • 4-5 sprigs fresh dill


  • In a large mixing bowl, combine buckwheat flour, buttermilk, egg, salt and backing soda and whisk well.
  • Heat a large nonstick frying pan over medium-high heat, and add a lug of sunflower oil. Add a tablespoon of batter for each pancake into the pan. Cook or about 1 minute or until bubbly, flip over and cook for 30 more seconds or until golden. Repeat with the rest of the batter.
  • Garnish with smoked salmon, crème fraîche, beluga lentils and fresh dill. Enjoy!


You might want to use a second pan to speed up the process.
Beluga lentils take 20 minutes to cook. Place 1/3 cup dry lentils in a pot with 1 cup water. Bring to a boil and cook for 20 minutes over low heat. Drain and let cool.


Calories: 225kcal | Carbohydrates: 25g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 337mg | Potassium: 254mg | Fiber: 4g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 0.8mg | Calcium: 88mg | Iron: 2.1mg