Tasty Buckwheat Pancakes Recipe - Allrecipes.com
Tasty Buckwheat Pancakes Recipe
  • READY IN 25 mins

Tasty Buckwheat Pancakes

Recipe by  

"This pancake is chock-full of healthy goodness with a healthy dose of taste. Serve with butter or margarine and lots of Vermont maple syrup."

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Ingredients Edit and Save

Original recipe makes 10 pancakes Change Servings
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  • PREP

    10 mins
  • COOK

    15 mins
  • READY IN

    25 mins

Directions

  1. In a large bowl, stir together wheat flour, buckwheat flour, all-purpose flour, oats, and baking powder. Stir in milk, oil, honey, and egg.
  2. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, and serve hot.
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Reviews More Reviews

Most Helpful Positive Review
May 11, 2005

This was so delicious! I've given up white flour, so I used 1/2 cup buckwheat, and 1/2 cup whole wheat, and they came out fluffy and perfect! I'll use this recipe from now on :)

 
Most Helpful Critical Review
Mar 08, 2010

This recipe is for those who aren't necessarily die-hard buckwheat pancake lovers! The pancakes bake up light and fluffy and the taste is mild, but if buckwheat flavor is what you crave - look for a recipe that incorporates a greater amount of buckwheat flour. Real buckwehat pancakes normally do not rise as light and fluffy. but you'll get that great, old-fashioned buckwheat taste.

 
Jun 12, 2006

Unfortunately I did not know to let the batter sit for a while (or overnight) before making the pancakes. They were good enough to try again. I love all the healthy ingredients. I substituted Smart Balance oil for the safflower. UPDATE- I've made these several times now and love them. I do a double batch, cook them between two pans on the stove to speed things up and freeze them. Letting the batter sit makes for a fluffy pancake. Beautiful and tasty,too.

 
Sep 23, 2008

Loved this recipe. Dropped the white flour and used buckwheat in it's place. It made just enough for two adults. People are right that the batter changes as it sits, but that only takes 10-15 minutes to happen. Tasted great with real maple syrup. Also good with jam.

 
Feb 08, 2010

I have tried other versions of Buckwheat pancakes, but this is the best I've tasted. Light, fluffy, tasty, and can be healthy! For a healthier version use all organic ingredients if you can. Use whole grain flour. Replace the white flour with more buckwheat. Replace the safflower oil with virgin, cold pressed coconut oil, use whole grain oatmeal (e.g. McCann's Quick and Easy "Steel Cut" instant oatmeal has not been pulverized, thus a lower hypoglycemic index), and use raw honey. For improved flavor add tsp. of Vanilla. Then of course use real butter and organic pure maple syrup as the coupe de grace!

 
Feb 23, 2009

I added a 1/2 tsp. of salt and used buttermilk. I made no other changes. It's best when using oatmeal or wheat flour that you make the batter beforehand and let it sit and soak up some of the liquid. I was cautious and ran the wisk through the dry ingredients before adding the wet, then stirred the batter until just incorporated. These pancakes were light and fluffy with a slight nutty texture. Very good. You couldn't tell they were healthy. My kids and I loved them. I'm so making these again.

 
Jun 30, 2006

I love these and frequently make them for breakfast. They're so easy to make and I use only 1 Tbsp oil because that's really all you need and they still won't stick. Excellent recipe!

 
Oct 26, 2008

These are a very tasty way to get your whole grains. My 3 and 5 year olds loved them! I followed one reviewer's suggestion and used half whole wheat flour and half buckwheat flour, which tasted great. I also reduced the oil by half. For added protein, I added about 2 Tbsp of ground almonds to the batter. I made a double batch and froze the extras; a double batch makes about 20 pancakes. Putting some fresh grated apple in the batter would also be a nice addition that I'll try next time. This is a keeper!

 

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Nutrition

  • Calories
  • 229 kcal
  • 11%
  • Carbohydrates
  • 30.6 g
  • 10%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 329 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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