The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Nov. 3, 2009
This is a delicious recipe! I chose it because it used whole wheat flour. Instead of using all-purpose flour, I used another 1/4 c. buckwheat flour. I was not disappointed! Instead of honey I used granulated fructose. This mixes up easily in the bowl and cooks well in a cast iron skillet. Fluffy and light. We've already made this recipe more than once, and haven't changed a thing... because this recipe is perfect "as is"! Thank you so much for sharing.
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Cooking Level: Expert

Home Town: Mabank, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 23, 2009
Very tasty. I might add a pinch of salt next time. I made mine with fresh blueberries and they were so good. The batter only rested for about 10 minutes and they were light and fluffy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 17, 2009
This recipe is so very close to my dad's recipe, I had to try it. They're great! Delicious, nutty flavour with a bit of a crunch... much better than boring old buttermilk pancakes!
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Amy

Cooking Level: Intermediate

Home Town: Colonsay, Saskatchewan, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 12, 2009
I used 1/2 c buckwheat & 1/2 c light spelt flour instead. Substituted with almond milk. They turned out great! Will add ground flax meal & blueberries next time.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 19, 2009
Delicious! I eliminated the white flour, increased the buckwheat to 1/2 cup and added 1/2 teaspoon of salt. Perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 7, 2009
These are so good! My hubby adds a couple Tbs. of sugar to give it sweetness. We just used normal canola oil though. The buckwheat gave it a nice crunch though! Thumbs up!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Photo by tat2whttrsh aka Lambchop's Mom
Reviewed: Feb. 22, 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.
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Photo by tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 11, 2008
Easy and very tasty. My children loved them! The baking powder makes them really fluffy, so don't omit it! I did on accident and poured the 1st batter in the pan, realized my mistake, and corrected it. The 1st were flat and hard the rest with the bp in were lighter and fluffier!
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Cooking Level: Intermediate

Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
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Reviewed: Aug. 3, 2008
great
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 10, 2008
They were good and had good fluffiness. Adding mashed bananas or applesauce would be tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 25, 2008
very good recipe......reminded my dad of his younger years.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 17, 2008
My husband and I both loved these pancakes! They turned out with great texture and flavor. I used spelt flour instead of the all-purpose, and only used 1 T. of oil. We've been looking for a good multigrain pancake recipe and this one is it!
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Cooking Level: Intermediate

Home Town: Columbus, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 29, 2007
I made these for my family after the holidays and they were a big hit. The buckwheat taste is very subtle. The pancake's texture and consistency are light and fluffy. I made the recipe almost exactly as called for, but substituted 1 Tablespoon of Xylitol sugar from the health food store and only 1 Tablespoon of dark honey to accommodate diabetic family members. Good enough to pass the most discriminating palate when served with warm applesauce with a touch of cinammon and butter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 23, 2007
These are so delicious...I've made them over and over again, just as the recipes says and they turn out wonderfully
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Cooking Level: Expert

Living In: Somerset, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 1, 2007
I wish these would have tasted more strongly of buckwheat, but they were solid pancakes nonetheless. They were very dense, but didn't cook up raw in the middle. I didn't add the full amount of oil, and I only let the batter sit for maybe 5 minutes and they still had some puff to them anyways. I might use 1/2 WW and 1/2 buckwheat next time.
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Photo by FRAMBUESA

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Photo by CPolencheck
Reviewed: Feb. 17, 2007
Good! Added a bit of vanilla extract.
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Cooking Level: Intermediate

Living In: Red Wing, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: 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!
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Cooking Level: Intermediate

Home Town: Hanover, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 11, 2006
Good simple base recipe. I used 1/2 buckwheat and half whole wheat flours, used regular sugar instead of honey, coconut oil for the oil, and added a dash of salt. Came out nicely. I think I'll use the honey next time and add some ground almonds too.
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Home Town: Houston, Texas, USA

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