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Buttermilk Buckwheat Pancakes

Buttermilk Buckwheat Pancakes
TOTAL TIME: Prep/Total Time: 25 min. YIELD: 8 pancakes.


  • 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 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.


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


  • 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
    Dec 31, 1969

    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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