"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." — DUMONTJ
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whole wheat flour
quick cooking oats
egg, lightly beaten
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 :)
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.
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.
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.
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!
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.
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!
I used brown sugar instead of honey and made up bags for gift baskets at Christmas. Everyone loved these pancakes. Very easy and very tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Tasty Buckwheat Pancakes
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 89
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