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Buttermilk Buckwheat Pancakes

 Buttermilk Buckwheat Pancakes
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.
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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.
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.