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Buckwheat Pancakes

recipe at a glance
Rating: 5/5 5 stars
16 reviews

ready in: under 30 minutes
serves/makes:   4

recipe id: 239
cook method: electric skillet/wok

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1 cup buckwheat flour
1 teaspoon baking powder
2 tablespoons sugar
1 egg, beaten
1 cup milk
2 tablespoons melted butter


Preheat electric skillet to 375 degrees F. Grease lightly with oil.

Mix dry ingredients together. Add egg, milk and butter, mixing well after each addition. Pour 1/4 cup batter onto hot griddle. Cook until bubbles break on surface, turn and bake an addition 1 to 1 1/2 minutes or until browned.

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Corrine, North Dakota, USA


207 calories, 7 grams fat, 31 grams carbohydrates, 7 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com

REVIEW: recipe rating
I made this today for breakfast, and am happy with the results. It turned out to make six medium sized fluffy pancakes that were quick and easy to make. I made substitutions in equal amounts for mine, for those who need to substitute don't be afraid to (instead of sugar I used grade B maple syrup, and almond milk in lieu of milk), they still were really good!

Guest at CDKitchen.com
Feb 7, 2014

Judy Chamberlain
Great recipe, but you have not indicated the portion size or how many it serves.

CDKitchen Note: The # servings is listed towards the top of all the recipes, under "recipe at a glance"

Guest at CDKitchen.com

REVIEW: recipe rating
I've tried many buckwheat pancake recipes, and I have to say this was my favorite. Great texture and flavor.

Guest at CDKitchen.com

REVIEW: recipe rating
Great recipe. Thanks for posting it. By the way, this review is based on your recipe - not my additions or deletions.

Guest at CDKitchen.com

REVIEW: recipe rating
This was my first time using buckwheat flour in any type of recipe. I think next time I'll add a little extra sugar as I like my pancakes a little sweeter but this was quite good.

Guest at CDKitchen.com
Feb 25, 2010

Guest Foodie
I wrote to the Quacker Oats people and they sent me this recipe. It is wonderful!
3/4 C. Regular Aunt Jemima Pancake Mix
1/3 C. dark buckwheat flour
1/2 tsp. baking powder
then follow the directions on the box for the remaining ingredients. The batter is very thick so I used a little more milk than is called for. These taste just like the regular buckwheat mix used to. I was thrilled with the recipe and wrote back thanking them.

Guest at CDKitchen.com

REVIEW: recipe rating
It's nice to find a buckwheat pancake recipe that uses 100% buckwheat flour. This recipe made about 8 pancakes. I used Arrowhead Mills 100% organic buckwheat flour. I used soy milk instead of regular milk and grapeseed oil instead of butter and they came out great. We love the nutty flavor and they made nice soft tasty pancakes. We will use this recipe often.

Guest at CDKitchen.com

REVIEW: recipe rating
I simplified the recipe by substituting 2 tbsp of vegetable oil for the butter. I then upped the sugar to 3 tbsp and added 2 cups of fresh blueberries. Absolutely wonderful. I would recommend lowering the difficulty rating to a two (2).

Guest at CDKitchen.com

REVIEW: recipe rating
Ugh. Maybe it's because this was my first attempt using buckwheat, but we did not like these at all. Strange, bland flavor. Even my baby didn't like them, and he's game for most things! Maybe if I added fruit, or used part white flour they would be better.

Guest at CDKitchen.com

REVIEW: recipe rating
I made this recipe today, substituting buttermilk for milk; quite good, I thought.

Here in New England, some grocery chains now carry buckwheat flour, or a buckwheat pancake mix called "ployes" (a French Canadian term). These mixes are buckwheat flour, wheat flour, baking powder, and salt, nothing more. One just adds water to make a thin crepe-like batter, spreads it as thin as possible, and cooks on one side only. Like crepes, ployes are suitable for both sweet and savory fillings.

I started off using the mixes, but now usually make my cakes from scratch use a free-form mix of buckwheat flour, Rhode Island johnnycake flour (a fine-ground corn meal) and wheat flour, plus buttermilk, baking powder, and salt.