Best Buckwheat Pancakes Recipe

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Most Helpful Positive Review

Oct 21, 2003

I had bought a bag of buckwheat flour on a recent trip to a mill. I wanted to try buckwheat pancakes because I'd never eaten them. My husband and I both loved the taste. However, they didn't rise like the regular pancakes I'm used to. I've since learned that the batter needs to sit for a while before using it. So, I'm anxious to try again. Next time, I'll make the batter the night before and keep in the refrigerator.

—BEV

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Most Helpful Critical Review

Feb 11, 2006

These pancakes did cook up fluffy but the taste was less than appealing. All I could taste was baking soda and salt. I added about 2T of sugar and that made these pancakes edible. I did have to substitute plain yogurt for the buttermilk, an acceptable substitution according to Allrecipes. If I make these again, I will not add salt, will add more sugar and may cut back on the soda.

—madcook

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109 Ratings

Jul 23, 2003

These are really good. My whole family loved them. Best if you let the mix sit for a bit to make lighter, fluffier pancakes.

—JWILSON14

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Jul 23, 2003

Regular or 'heart-healthy' kind are really GOOD! Heart-healthy even lighter in texture which helps with initial (They're too heavy!) reactions from new eaters of Buckwheat. If the batter sits and works about 1-2 hours, the lighter they get! Our tasters could not tell the difference between 'heart-stoppers' & 'heart-healthy' batches.

—MARYTMORRIS

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Jan 29, 2008

What a treat! I have always LOVED buckwheat pancakes, but had to rely on the rare occasion when I could find them on a restaurant menu as buckwheat flour years ago was difficult to find on store shelves. That has changed, and now that buckwheat flour is readily available I have enjoyed these pancakes at home. Don't expect them to be like buttermilk pancakes as the taste is entirely different. This is a GREAT recipe I've used for several years, and I love the inclusion of the buttermilk. I just wish you could make buckwheat pancakes, butter and syrup lo cal, so we could enjoy these more often instead of as an occasional treat. Thanks for sharing your recipe Jessica!

—naples34102

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Jul 23, 2003

This recipe was wonderful. My mom always fixed buckwheat pancakes when we were little and they were my absolute favorite! I had never found a good recipe until now. These were light and fluffy. I used Fat-Free Buttermilk, Promise Fat-Free butter, 1 Egg Beater and used Pam on the griddle. It turned out great and was then much less fattening.

—MARIACARTER

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Jul 23, 2003

I have made these pancakes several times and they are a family favorite. I didn't have any problems with them not being fluffy and in fact I use no sodium baking soda since I'm on a sodium restricted diet. One tip for making pancakes is not to over mix them.

—REGINARO

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Jul 23, 2003

These are great pancakes - love the flavor, and they bake up nice and fluffy. My husband and I like a more pronounced buckwheat flavor, so I use only 2 tbsp. white flour, and use about 10 tbsp. (a little less than 3/4 cup) buckwheat flour. Thanks for this recipe!!

—Amy

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Nutrition

Calories
560 kcal
28%

Carbohydrates
42.1 g
14%

Cholesterol
202 mg
67%

Fat
39 g
60%

Fiber
2.9 g
12%

Protein
12.8 g
26%

Sodium
1623 mg
65%

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

Nutritional Information

Best Buckwheat Pancakes

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 560
Calories from Fat: 351

% Daily Value *
Total Fat 39g 60 %
Saturated Fat 23.5g 118 %
Cholesterol 202mg 67 %
Sodium 1623mg 65 %
Potassium 385mg 11 %
Total Carbohydrates 42.1g 14 %
Dietary Fiber 2.9g 12 %
Protein 12.8g 26 %
Sugars 8.8g
Vitamin A 24 %
Vitamin C 2 %
Calcium 22 %
Iron 25 %
Thiamin 34 %
Niacin 43 %
Vitamin B6 14 %
Magnesium 28 %
Folate 41 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.