A savoury pancake that leans more brunch than breakfast. The combination of soft eggs, smoked salmon, and warm pancakes makes this one of those dishes that feels quietly luxurious.
Why This Buckwheat Salmon Pancakes Recipe Works
These buckwheat salmon pancakes work because the nutty, slightly earthy buckwheat batter is the perfect savoury base for silky smoked salmon and soft, just-set eggs. It’s a more interesting alternative to standard brunch options, and it comes together in about 20 minutes, making it just as easy for a lazy weekend as it is impressive enough for guests.
SERVES 4
TIME: 20 MINS
~ 350 calories per serve
~ 20g protein per serve
Ingredients
For the buckwheat pancakes:
- ½ cup buckwheat flour
- ½ cup plain flour
- 1 tsp baking powder
- Pinch of salt
- 1 egg
- ¾ cup milk (dairy or oat)
- 1 tbsp melted butter
For the toppings:
- 100g smoked salmon slices
- 4 eggs
- 2 tbsp cream or milk
- 1 tbsp butter
- Salmon caviar
- ½ lemon, cut into wedges
- Fresh chives, to garnish
Method
buckwheat pancakes
In a bowl, whisk together the flours, baking powder, and salt. In a separate jug, whisk the egg, milk, and melted butter. Combine wet and dry ingredients and mix until smooth. Rest 5–10 minutes. Heat a non-stick pan over medium heat. Lightly butter the pan, then pour in ¼ cup batter per pancake. Cook until bubbles appear on the surface.
Soft scrambled eggs
Crack eggs into a cold saucepan. Add cream and butter. Place over low heat and stir continuously with a spatula, scraping the bottom as it cooks slowly. Remove from heat just before fully set — they should be soft, glossy, and custard-like.
Assemble the dish
Stack 2–3 pancakes per plate. Top with folds of smoked salmon. Spoon over the soft scrambled eggs. Garnish with a generous spoonful of caviar pearls, wedges of lemon and a sprinkle of chives.
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Tips for the Best Buckwheat Salmon Pancakes
- Let the batter rest for a few minutes before cooking so the buckwheat flour hydrates fully.
- Cook the pancakes over medium heat so they set through without burning the outside.
- Scramble or poach the eggs so they’re just barely set for the creamiest texture against the salmon.
- Keep cooked pancakes warm in a low oven while you finish the rest so everyone eats together.
Storage and Reheating
Cooked pancakes (without the eggs and salmon) will keep in an airtight container in the fridge for up to 2 days. Reheat them in a dry pan or toaster to bring back some crispness, then top with freshly cooked eggs and salmon just before serving, since these don’t reheat well.
Serving Suggestions
These buckwheat salmon pancakes are a complete brunch on their own, but a simple green salad or some sliced avocado on the side rounds things out nicely. If you’re planning a bigger spread, our Homemade Baked Beans is another café-style favourite that works well alongside. A scattering of fresh dill and a wedge of lemon finish the plate perfectly. This dish also travels well for a weekend brunch spread if you’re feeding a crowd, since the pancakes can be made ahead and kept warm while you finish plating the eggs and salmon. Pair it with a chilled glass of orange juice or a light sparkling wine for a relaxed, special-occasion feel, and set out extra lemon wedges so everyone can adjust the acidity to taste. However you serve it, this recipe strikes a lovely balance between comforting and elegant, making it one of our most requested brunch dishes whenever family or friends come to stay for the weekend.
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