Reviewed: May 14, 2012

I substituted 1/2 cup white spelt flour for the wheat flours. let is rest for 15 min as per previous recommendations. it was really nice and light. very filling too.

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Reviewer:

almondaddict

Reviewed: Mar. 16, 2012

Best buckwheat recipe we have found yet. We used applesauce instead of oil and added 1/4 ground flax. Very moist and sweet.

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Reviewer:

nickieonanickel

Reviewed: Feb. 26, 2012

Very good

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youneeklyurs

Reviewed: Feb. 4, 2012

This is a great healty pancake. I add 2 tsp. lemon juice(this makes it lighter) and 2 tbs of canola oil, 1 tsp vanilla and blueberries too. Yummy, even the grand kids liked it.

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Reviewer:

bjane

Reviewed: Jan. 11, 2012

Great! I used kamut flakes instead of quick cook oats as that is what I had on hand. Soaked the kamut in the wet mixture for 5 minutes or so. Also, used 1/2 cup buckwheat and no white flour. Incidently, I think these would make a great base for a savory pancake with some sort of cream cheese, herb, garlic blend for a topping with a little dab of caviar...but that is just me!

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Reviewer:

JackRabbit

Cooking Level: Expert

Home Town: Roby, Texas, USA

Living In: Tuscola, Texas, USA

Reviewed: Jan. 9, 2012

What a find this recipe was! I love buckwheat pancakes, but my family never liked the heaviness or gritty texture. I replaced the all purpose flour with more whole wheat one time and more buckwheat the other. Each time they turned out fluffy and light with an incredible taste. Both grandchildren ate them up and asked for more. The one year old just wanted to eat them plain. This will be my new go to recipe.

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Reviewer:

kimmstree

Reviewed: Nov. 20, 2011

One of the easiest and best reipes for buckwheat pancakes. We didn't Evan use any syrup.

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Reviewer:

robert.kauff36

Reviewed: Nov. 12, 2011

These were delicious! I made them for dinner one night with a quiche. I did as others suggested and let the batter sit for a couple of hours.

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Reviewer:

Sunshine

Cooking Level: Intermediate

Reviewed: Oct. 2, 2011

These are the best whole grain pancakes I've ever had! They were light and fluffy and moist. I used whole wheat pastry flour for the wheat flour, but otherwise made them according to the recipe. So good with pumpkin syrup from this site.

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Reviewer:

shannon

Reviewed: Jun. 2, 2011

I thought these pancakes turned out really good.I used buttermilk instead of milk and served mine with fresh strawberries.They were thick and fluffy.We all enjoyed these!

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