Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Buckwheat Pancakes
- add review
- #239
These buckwheat pancakes are not only delicious but they are healthier for you than regular pancakes too!
serves/makes:
ready in:
under 30 minutes
under 30 minutes
23 reviews
4 comments
ingredients
1 cup buckwheat flour
1 teaspoon baking powder
2 tablespoons sugar
1 pinch salt
1 egg, beaten
1 cup milk
2 tablespoons melted butter
directions
Preheat an electric griddle to 375 degrees F or a griddle on the stovetop over medium heat. Lightly grease the griddle.
Mix the buckwheat flour, baking powder, sugar, and salt in a bowl. Mix lightly.
Add the egg to the dry ingredients and mix well. Add the milk while stirring and mix until incorporated. Stir in the melted butter.
Pour the buckwheat pancake batter by 1/4 cupfuls onto the hot griddle. Cook until bubbles form on the surface then carefully flip the pancakes over and cook for another 1 to 1 1/2 minutes or until browned on the bottom. Remove the pancakes to a plate and keep warm. Repeat with the remaining batter.
Serve the buckwheat pancakes hot with your favorite toppings such as syrup, whipped cream, fruit sauce, etc.
nutrition data
207 calories, 7 grams fat, 31 grams carbohydrates, 7 grams protein per serving.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
December 21, 2020
These were super tasty and had perfect texture! My boys miss buckwheat pancakes from their old fave restaurant, so I made these per recipe with one tiny addition...just a few semi sweet chocolate chips dropped on each as I made the pancakes and they gobbled them down! So delicious.
Very anxious to try these. Love seeing everyone's modifications. The guy who thinks he's being healthy by adding Canola oil is sorely misinformed! Butter is a much healthier choice!
June 4, 2017
Thanks for posting a buckwheat recipe that doesn't include white flour!
May 10, 2017
Good recipe. Buckwheat is fantastic
January 16, 2017
First time using buckwheat flour. It has a different texture butI really liked the flavor. Might just take some getting used to for the flour. Will make them again.
October 27, 2016
Did some chopped apple and a little butter in a cast iron skillet on the stovetop. Did the recipe except for subbing honey for sugar. Poured over the cooked apples and cooked on the stove for a short time. Then finished in oven at 350. Topped with a small amount of our homemade maple syrup. It was delicious!
January 1, 2016
Had never tried buckwheat flour before, so I tried this as an experiment of sorts. The texture was a little more grainy than regular pancakes, but they were a nice change of pace. I thought I detected a little cocoa flavor to them, but it was probably just my imagination, as they are darker than the usual.
June 15, 2015
Very good and easy buckwheat pancakes. Texture and taste was good. thanks for providing a great recipe!
March 24, 2014
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!
Great recipe, but you have not indicated the portion size or how many it serves.
The # servings is listed towards the top of all the recipes, under "recipe at a glance"
October 3, 2013
I've tried many buckwheat pancake recipes, and I have to say this was my favorite. Great texture and flavor.
July 28, 2013
Great recipe. Thanks for posting it. By the way, this review is based on your recipe - not my additions or deletions.
July 9, 2013
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.
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.
November 22, 2009
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.
August 29, 2009
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).
January 31, 2009
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.
January 16, 2009
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.
January 16, 2009
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.
February 7, 2008
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!
January 19, 2008
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!
November 2, 2007
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
We appreciate your review, however, personal advertising is not allowed in these reviews.
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
August 19, 2007
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.
April 14, 2007
Very Good, easy. Used apple sauce instead of sugar, olive oil instead of butter, added cinnamon and vanilla.
January 7, 2007
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.
June 10, 2006
Awesome good! very simple yet very tasty, came out quite well