Search thousands of recipes reviewed by home cooks like you.

Tasty Buckwheat Pancakes

Tasty Buckwheat Pancakes

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
DUMONTJ

DUMONTJ

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, stir together wheat flour, buckwheat flour, all-purpose flour, oats, and baking powder. Stir in milk, oil, honey, and egg.
  2. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

JEASTITH
78

JEASTITH

5/11/2005

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 :)

madcook
63

madcook

6/12/2006

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 Balance 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.

SYNEVA B
46

SYNEVA B

9/23/2008

Loved this recipe. Dropped the white flour and used buckwheat in it's place. It made just enough for two adults. People are right that the batter changes as it sits, but that only takes 10-15 minutes to happen. Tasted great with real maple syrup. Also good with jam.

Similar recipes