Buttermilk Buckwheat Pancakes

Name: Buttermilk Buckwheat Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 pancakes.
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

This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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 lightly greased griddle 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.

Nutrition 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.

Originally published as Buttermilk Buckwheat Pancakes in Light & Tasty June/July 2005

Reviews

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Average Rating:

Anita

Feb 17, 2018

I’m impressed! It’s hard to make buckwheat fluffy. The pancakes fluffed up on the griddle as they cooked. I made sure not to over mix the batter. My kids liked them. They have not been fans of my previous buckwheat recipes. I put chocolate chips in my batch. But it made them extremely sweet and conflicted with the pumpkin pie/gingerbread flavor. I would leave out the extra sugar and the pumpkin pie spice next time when I try to add chocolate chips again. I put generous dollops of butter on top of the cooked pancakes before adding maple syrup.
reeseludewiggmail

Feb 16, 2018

This looks delicious!
Katy

Jan 13, 2018

Made this for my husband who loves buckwheat pancakes. Used just the egg white, no salt, almond milk and instead of butter 1/2 T organic Smart Balance and 1/2 T canola oil. They turned out great and possibly healthier. Served them with Ohio maple syrup and raspberries. I'll definitely make them again! Thanks for the recipe!
Grace

Nov 16, 2017

Great pancakes. Something everyone can eat, both those who can eat wheat and those who are gluten free. To make it easier I just add pumpkin pie spice instead of the separate spices. I also used homemade kefir instead of buttermilk (just because that is what I had) They turned out fluffy and light.
dab63

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
nmrenee

Dec 22, 2015

Great!
homemadewithlove

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.
momof29

Jun 26, 2012

top score with a slight alteration ;)
Anndrie

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.
paflaglady

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.