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Buttermilk Buckwheat Pancakes Recipe

Buttermilk Buckwheat Pancakes Recipe

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. YIELD:4 servings


  • 1 cup buckwheat flour
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 large egg
  • 1 cup buttermilk
  • 1 tablespoon butter, melted
  • Maple pancake syrup, optional
  • Additional butter, optional


  • 1. Combine first eight ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened.
  • 2. Preheat nonstick griddle coated with cooking spray over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter. Yield: 4 servings.

Nutritional Facts

2 pancakes: 195 calories, 6g fat (3g saturated fat), 63mg cholesterol, 667mg sodium, 31g carbohydrate (11g sugars, 3g fiber), 7g protein Diabetic Exchanges:2 starch, 1 fat

Reviews for Buttermilk Buckwheat Pancakes

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Reviewed Feb. 1, 2016

"love all the flavors. I can use 1/2 buckwheat, 1/2 whole wheat and family loves them. Also coconut oil instead of butter lets you use less sugar. Really great taste - a hit with fruit and ham - thanks"

Reviewed Dec. 22, 2015


Reviewed Mar. 6, 2015

"Hubby who is gluten free loves these for breakfast. Serve with warm syrup and fresh fruit. Have even put blueberries in them."

Reviewed Jun. 26, 2012

"top score with a slight alteration ;)"

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."

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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