They were good, but, they were thin, rubbery and too much baking soda. I am an Insulin dependent fire fighter and need to control my glycemic index. Here are the changes I made. 1/2c. whole wheat flour, 1/2c. Buckwheat flour, 1/2tsp. baking soda, 1tsp salt, 1tblsp Splenda, dash of cinnamon and dash of nutmeg, mix well with a wire wisk. Add wet ingredients- one egg, 1c. skim milk, 1/2 tsp vanilla. Mix well with the wire wisk and let it set for 5 mins. The mixture looks a little brownish gray, but, they will be fluffy and taste great. I put fat free country crock and sugar free syrup on mine and it was wonderful! The mixture yields about 6-8 pancakes. ENJOY

These were delicious! I used whole milk instead of buttermilk since that's all I had, and doubled the recipe. They do come out quite flat, but not at all flat on taste. Will definitely make again -- even my kids (1.5 and 5) gobbled them up! Topped them with berries and syrup.

Very tastie. I actually liked that they were thinner than regular pancakes.

Very good recipe, my family loves the heartier taste of the buckwheat. We serve it with a more robust syrup, the DARK KARO. It really brings out the rustic taste of them.

Buckwheat is a hard flavour to mask and these pancakes were terrific! My 10 yr old loved them. They are not the regular buttermilk fare, but if you like a healthier pancake, this is a great recipe. I added a dash of vanilla and used a half and half mixture of milk and plain yogurt (as I didn't have buttermilk on hand). I also added blueberries. Light and fluffy!

Recipe tastes like it is missing something. I've used much better recipes for this.

I make pancakes with some regularity and our family always enjoys it. That said, this was a poor recipe. When I mixed it all up, it seemed unusually runny to me. When I cook them, usually the first few pancakes are a little flat and then they get fluffier as I cook and the batter has had a chance to sit. Not these. They were all flat. Then when we tasted them the soda flavor was dominant. I tried masking it with vanilla but it didn't help. They were also rubbery, which suggests too much egg and liquid. I think pancakes need some baking powder too. The one thing that might affect my experience is that I have a large family and have to multiply the size of most recipes. Maybe when doing so the measurements need to be adjusted for certain ingredients. But for the dominant taste in the leavening (soda), you'd think they would have risen at least a little. I'm going back to my old way of pancakes by using my favorite recipe and substituting half the flour with buckwheat. That's always worked well for me. The silver lining here is that as you try things that don't work, you get that much better and know better what you're doing. Thanks for the recipe all the same.

I just made these as part of my Easter brunch, and they were fantastic! I love that they have such little sugar in them. Most pancakes are so full of sugar they make my teeth hurt! I made the batter ahead of time, and stuck it in the refrigerator for 2 hours. I cooked them up fresh when my guests arrived. They were nice and fluffy with a great texture. They had a wonderful flavor with a little butter and 100% maple syrup. I will be making these again!

Made these this morning...must say they were pretty good. I remember my mother making these when I was little..these didn't taste like hers, but they are good. I still prefer the buttermilk ones, but these were fun for a change.

My son is so hard to get up in the morning. When I tell him I'm making these pancakes he's up in a flash! Very easy recipe and you can add just about any fruit! Thanks for posting it!