Best Buckwheat Pancakes

Best Buckwheat Pancakes

106 Reviews 8 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
jessica
Recipe by  jessica

“These are delicious buckwheat pancakes that taste great with some butter and syrup or jam.”

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Ingredients

Adjust Servings

Original recipe yields 2 to 3 servings

Directions

  1. In a medium bowl, whisk together the buttermilk, egg, and melted butter.
  2. In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
  3. Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.

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Reviews (106)

Rate This Recipe
BEV
150

BEV

I had bought a bag of buckwheat flour on a recent trip to a mill. I wanted to try buckwheat pancakes because I'd never eaten them. My husband and I both loved the taste. However, they didn't rise like the regular pancakes I'm used to. I've since learned that the batter needs to sit for a while before using it. So, I'm anxious to try again. Next time, I'll make the batter the night before and keep in the refrigerator.

JWILSON14
111

JWILSON14

These are really good. My whole family loved them. Best if you let the mix sit for a bit to make lighter, fluffier pancakes.

MARYTMORRIS
93

MARYTMORRIS

Regular or 'heart-healthy' kind are really GOOD! Heart-healthy even lighter in texture which helps with initial (They're too heavy!) reactions from new eaters of Buckwheat. If the batter sits and works about 1-2 hours, the lighter they get! Our tasters could not tell the difference between 'heart-stoppers' & 'heart-healthy' batches.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 560 cal
  • 28%
  • Fat
  • 39 g
  • 60%
  • Carbs
  • 42.1 g
  • 14%
  • Protein
  • 12.8 g
  • 26%
  • Cholesterol
  • 202 mg
  • 67%
  • Sodium
  • 1623 mg
  • 65%

Based on a 2,000 calorie diet

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