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Buckwheat Pancakes

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

ready in: under 30 minutes
serves/makes:   4
  

recipe id: 239
cook method: electric skillet/wok

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ingredients

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

directions

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.

added by

Corrine, North Dakota, USA

nutrition

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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comments & reviews



number of 5 star votes on this recipe
1275%
number of 4 star votes on this recipe
319%
number of 3 star votes on this recipe
00%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
16%
number of unrated comments on this recipe3



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

Judy Chamberlain

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

CDKitchen Staff Reply:
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

Guest Foodie

COMMENT:
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.


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.


Guest at CDKitchen.com




REVIEW: recipe rating
i love this recipe.
i add flax seed and wheat germ.
will also use plain yogurt with the milk. olive oil, not butter, cinnamon, vanilla, apple and walnuts.
usually i dont sweeten the batter. and i top with a mix of maple syrup heated with a little butter. YUM. the recipe is so simple, i make it with my 2 year old and so good, he eats more than me and papa!


Guest at CDKitchen.com




REVIEW: recipe rating
This is my first experience with buckwheat pancakes and they are delicious! I've made them twice so far, and I also substituted soy milk for milk, applesauce for sugar and oil for butter but they worked out great. Try adding blueberries and a hint of vanilla and cinnamon. Fantastic!


Guest at CDKitchen.com




REVIEW: recipe rating
My Mom used to make Buckwheat pancakes for me when I was growing up, because I was allergic to wheat, so when I found some buckwheat flour at the health food store the other day it brought back the pleasant memories... I got online to find a recipe and found this one, and these pancakes taste even better than I remembered! And an added benefit: Buckwheat is a very low-glycemic grain so it's great for people who want to manage their weight or keep blood sugar balanced. I like to top my pancakes with butter, unsweetened applesauce, and cinnamon! Yummy! url removed

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Guest at CDKitchen.com

Guest Foodie

COMMENT:
I just started using buckwheat flour and was looking for recipes I could try out . I use organic and unprocessed ingredients only .

I love the hunza bread recipe I found on line .

thank you ,

Rosebud


Guest at CDKitchen.com




REVIEW: recipe rating
I used 1/2 buckwheat and 1/2 spelt flour. I also added a bit of vinegar to my rice milk, and some fresh blueberries. The results are fantastic (tip: add blue berries to dry ingredients so they don't sink!) no need to oil the pan if using anodized non-stick. My boyfriend ate all of these without breathing.


Guest at CDKitchen.com




REVIEW: recipe rating
Very Good, easy. Used apple sauce instead of sugar, olive oil instead of butter, added cinnamon and vanilla.


Guest at CDKitchen.com




REVIEW: recipe rating
When I was growing up, Aunt Jemima's buckwheat pancake mix was the de-facto standard for pancakes at our house. My dad had grown up with buckwheat pancakes and they were the best as far as he was concerned. Unfortunately, the Quaker Oats Company has for a long time no longer produced a buckwheat pancake mik for the mass market. There are buckwheat pancake mixes out there if you look in the health food sections of you local store, but the price can be prohibitive. I am now the dad, and my family enjoys pancakes, which can be one of the healthier foods my kids get excited about. Additionally, we are becoming more health conscious over time, so I went looking for a good, generic, buckwheat pancake recipe that uses common ingredients and found this recipe to be just what we were looking for. The recipe is basic, but makes pancakes that are good, are easily modifiable, and are complimented well by any butter, syrups, preserves, powdered sugar, nuts, or fruit that we would normally top them with. For the health conscious, egg-beaters can be substituted for the eggs, and canola oil for the butter (butter tastes better to most people, but only if butter won't be added after serving). Additionally, there is no problem with substituting a quarter cup of applesauce for the sugar, or adding any type of nuts (we've used walnuts) to the batter. Other common sense variations like adding cinnamon or vanilla also work well.


Guest at CDKitchen.com




REVIEW: recipe rating
Awesome good! very simple yet very tasty, came out quite well