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Tasty Buckwheat Pancakes


"This pancake is chock-full of healthy goodness with a healthy dose of taste. Serve with butter or margarine and lots of Vermont maple syrup."
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25 m servings 229 cals
Original recipe yields 5 servings (10 pancakes)


  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. In a large bowl, stir together wheat flour, buckwheat flour, all-purpose flour, oats, and baking powder. Stir in milk, oil, honey, and egg.
  2. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, and serve hot.

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Read all reviews 65
  1. 84 Ratings

Most helpful positive review

This was so delicious! I've given up white flour, so I used 1/2 cup buckwheat, and 1/2 cup whole wheat, and they came out fluffy and perfect! I'll use this recipe from now on :)

Most helpful critical review

This recipe is for those who aren't necessarily die-hard buckwheat pancake lovers! The pancakes bake up light and fluffy and the taste is mild, but if buckwheat flavor is what you crave - look ...

Most helpful
Most positive
Least positive

This was so delicious! I've given up white flour, so I used 1/2 cup buckwheat, and 1/2 cup whole wheat, and they came out fluffy and perfect! I'll use this recipe from now on :)

Unfortunately I did not know to let the batter sit for a while (or overnight) before making the pancakes. They were good enough to try again. I love all the healthy ingredients. I substituted Sm...

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...

I have tried other versions of Buckwheat pancakes, but this is the best I've tasted. Light, fluffy, tasty, and can be healthy! For a healthier version use all organic ingredients if you can. ...

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 li...

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!

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 taste...

I used brown sugar instead of honey and made up bags for gift baskets at Christmas. Everyone loved these pancakes. Very easy and very tasty.

Good! Added a bit of vanilla extract.