Buttermilk Buckwheat Pancakes Recipe

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

Read Reviews
5 6 6
Publisher Photo
This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender pancakes offer a nutty flavor and hearty texture. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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 ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 large egg
  • 1 cup buttermilk
  • 1 tablespoon butter, melted
  • Maple syrup, optional
  • Additional butter, optional

Directions

Combine first eight ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened.
Preheat a 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.
Originally published as Buttermilk Buckwheat Pancakes in Light & Tasty June/July 2005, p64

Nutritional Facts

2 pancakes (calculated without syrup and additional butter): 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.

  • 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 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 a 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.
Originally published as Buttermilk Buckwheat Pancakes in Light & Tasty June/July 2005, p64

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Reviews forButtermilk Buckwheat Pancakes

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dab63 User ID: 8753198 243038
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"

MY REVIEW
nmrenee User ID: 1839122 239994
Reviewed Dec. 22, 2015

"Great!"

MY REVIEW
homemadewithlove User ID: 4311884 222201
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."

MY REVIEW
momof29 User ID: 6105359 109586
Reviewed Jun. 26, 2012

"top score with a slight alteration ;)"

MY REVIEW
Anndrie User ID: 5386047 137145
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
paflaglady User ID: 4464011 137728
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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