Best Buckwheat Pancakes Recipe -
Best Buckwheat Pancakes Recipe
  • READY IN 15 mins

Best Buckwheat Pancakes

Recipe by  

"These are delicious buckwheat pancakes that taste great with some butter and syrup or jam."

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Ingredients Edit and Save

Original recipe makes 2 to 3 servings Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  1. In a medium bowl, whisk together the buttermilk, egg, and melted butter.
  2. In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
  3. Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.
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Reviews More Reviews

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.

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.


121 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.

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.

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!

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.

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.

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!!


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  • Calories
  • 560 kcal
  • 28%
  • Carbohydrates
  • 42.1 g
  • 14%
  • Cholesterol
  • 189 mg
  • 63%
  • 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.

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