Tasty Buckwheat Pancakes53 Reviews
- Prep: 10 min
- Cook: 15 min
- Ready In: 25 min
“This pancake is chock-full of healthy goodness with a healthy dose of taste. Serve with butter or margarine and lots of Vermont maple syrup.” - by DUMONTJ
Original recipe yields 10 pancakes
- In a large bowl, stir together wheat flour, buckwheat flour, all-purpose flour, oats, and baking powder. Stir in milk, oil, honey, and egg.
- Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, and serve hot.
Amount Per Serving (5 total)
- 229 cal
- 9.9 g
- 30.6 g
Based on a 2,000 calorie diet
Reviews (53)Rate This Recipe
"This was so delicious! I've given up white flour, so I used 1/2 cup buckwheat, and 1/2 cup whole wheat, and they came out fluffy and perfect! I'll use this recipe from now on :)..." See more"
"Unfortunately I did not know to let the batter sit for a while (or overnight) before making the pancakes. They were good enough to try again. I love all the healthy ingredients. I substituted Smart Ba..." See morelance oil for the safflower. UPDATE- I've made these several times now and love them. I do a double batch, cook them between two pans on the stove to speed things up and freeze them. Letting the batter sit makes for a fluffy pancake. Beautiful and tasty,too."
Overnight Raisin Oatmeal Pancakes
Best Buckwheat Pancakes
Just swipe to see more like this.