Best Buckwheat Pancakes

Best Buckwheat Pancakes

111

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

15 m servings 560 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 560 kcal
  • 28%
  • Fat:
  • 39 g
  • 60%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 189 mg
  • 63%
  • Sodium:
  • 1623 mg
  • 65%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

111
  1. 121 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 ...

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 ...

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

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 ...

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...

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 ...

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 fluff...

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 rest...

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. ...

My 13 year old loved these pancakes - even though buckwheat is healthy!! The first time I made the recipe I substituted buttermilk by adding one tablespoon of lemon juice to regular milk and the...