Buttermilk Buckwheat Pancakes Recipe
Buttermilk Buckwheat Pancakes Recipe photo by Taste of Home

Buttermilk Buckwheat Pancakes Recipe

Publisher Photo
Our home economists created this flapjack recipe that uses buckwheat flour instead of the wheat-based variety. The light and tender pancakes offer a nutty flavor and hearty texture that are guaranteed to get your day of to a bright start.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1 cup buckwheat flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon each ground cinnamon, nutmeg and cloves
  • 1 egg
  • 1 cup buttermilk
  • 1 tablespoon butter, melted

Nutritional Facts

2 pancakes equals 195 calories, 6 g fat (3 g saturated fat), 63 mg cholesterol, 667 mg sodium, 31 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Directions

  1. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened.
  2. Pour batter by 1/4 cupfuls onto a hot nonstick griddle coated with cooking spray. Turn when bubbles form on top of pancakes; cook until second side is golden brown. Yield: 4 servings.
Originally published as Buttermilk Buckwheat Pancakes in Light & Tasty June/July 2005, p64

Nutritional Facts

2 pancakes equals 195 calories, 6 g fat (3 g saturated fat), 63 mg cholesterol, 667 mg sodium, 31 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Buttermilk Buckwheat Pancakes

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Jun. 26, 2012

top score with a slight alteration ;)

MY REVIEW
Reviewed Nov. 7, 2010

I really enjoyed these pancakes. Like eating very rich spice cake for breakfast, only better for you. I served them with ham and eggs and maple syrup.

MY REVIEW
Reviewed Nov. 6, 2009

I didn't like the brown sugar and spices in this. I like to taste the buckwheat. I use a little molasses to sweeten and like it best with yeast.

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