READY IN 25 mins

Tasty Buckwheat Pancakes

Read Reviews (53)

"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." — DUMONTJ

Directions

In a large bowl, stir together wheat flour, buckwheat flour, all-purpose flour, oats, and baking powder. Stir in milk, oil, honey, and egg.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 15 mins
READY IN 25 mins

Reviews More Reviews

Most Helpful Positive Review

May 11, 2005

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 :)

—JEASTITH

See full review »

Most Helpful Critical Review

Mar 08, 2010

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 for a recipe that incorporates a greater amount of buckwheat flour. Real buckwehat pancakes normally do not rise as light and fluffy. but you'll get that great, old-fashioned buckwheat taste.

—healthycook

See full review »

67 Ratings

See other versions of this recipe!

Jun 12, 2006

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 Smart Balance oil for the safflower. UPDATE- I've made these several times now and love them. I do a double batch, cook them between two pans on the stove to speed things up and freeze them. Letting the batter sit makes for a fluffy pancake. Beautiful and tasty,too.

—madcook

See full review »

Sep 23, 2008

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 minutes to happen. Tasted great with real maple syrup. Also good with jam.

—SYNEVA B

See full review »

Feb 08, 2010

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. Use whole grain flour. Replace the white flour with more buckwheat. Replace the safflower oil with virgin, cold pressed coconut oil, use whole grain oatmeal (e.g. McCann's Quick and Easy "Steel Cut" instant oatmeal has not been pulverized, thus a lower hypoglycemic index), and use raw honey. For improved flavor add tsp. of Vanilla. Then of course use real butter and organic pure maple syrup as the coupe de grace!

—HeavenTrend

See full review »

Feb 23, 2009

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 liquid. I was cautious and ran the wisk through the dry ingredients before adding the wet, then stirred the batter until just incorporated. These pancakes were light and fluffy with a slight nutty texture. Very good. You couldn't tell they were healthy. My kids and I loved them. I'm so making these again.

—Sarah Jo

See full review »

Jun 30, 2006

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!

—BAKE841

See full review »

Mar 08, 2006

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.

—Jeannie Ann

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Best Buckwheat Pancakes

Sourdough Buckwheat Pancakes

Peanut Butter and Jelly Oatmeal Pancakes

Lighter Chocolate Chip Pancakes

Oatmeal Rhubarb Pancakes

Healthier Good Old Fashioned Pancakes

Overnight Raisin Oatmeal Pancakes

Hearty Oatmeal Pancakes

Delicious Pancakes

Soy Milk Pancakes

Nutrition

Calories
229 kcal
11%

Carbohydrates
30.6 g
10%

Cholesterol
43 mg
14%

Fat
9.9 g
15%

Fiber
2.7 g
11%

Protein
6.5 g
13%

Sodium
329 mg
13%

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

Nutritional Information

Tasty Buckwheat Pancakes

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 229
Calories from Fat: 89

% Daily Value *
Total Fat 9.9g 15 %
Saturated Fat 1g 5 %
Cholesterol 43mg 14 %
Sodium 329mg 13 %
Potassium 199mg 6 %
Total Carbohydrates 30.6g 10 %
Dietary Fiber 2.7g 11 %
Protein 6.5g 13 %
Sugars 9.7g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 30 %
Iron 17 %
Thiamin 18 %
Niacin 24 %
Vitamin B6 7 %
Magnesium 16 %
Folate 16 %

* 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.