Buckwheat Pancakes Recipe | CDKitchen.com (2023)

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These buckwheat pancakes are not only delicious but they are healthier for you than regular pancakes too!

Buckwheat Pancakes Recipe | CDKitchen.com (1)


ready in:

under 30 minutes

23 reviews


1 cup buckwheat flour
1 teaspoon baking powder
2 tablespoons sugar
1 pinch salt
1 egg, beaten
1 cup milk
2 tablespoons melted butter


Preheat an electric griddle to 375 degrees F or a griddle on the stovetop over medium heat. Lightly grease the griddle.

Mix the buckwheat flour, baking powder, sugar, and salt in a bowl. Mix lightly.

Add the egg to the dry ingredients and mix well. Add the milk while stirring and mix until incorporated. Stir in the melted butter.

Pour the buckwheat pancake batter by 1/4 cupfuls onto the hot griddle. Cook until bubbles form on the surface then carefully flip the pancakes over and cook for another 1 to 1 1/2 minutes or until browned on the bottom. Remove the pancakes to a plate and keep warm. Repeat with the remaining batter.

Serve the buckwheat pancakes hot with your favorite toppings such as syrup, whipped cream, fruit sauce, etc.

nutrition data for buckwheat pancakes

207 calories, 7 grams fat, 31 grams carbohydrates, 7 grams protein per serving.

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reviews & comments for buckwheat pancakes

  1. roxers2017

    Member since:
    Dec 21, 2020

    December 21, 2020

    These were super tasty and had perfect texture! My boys miss buckwheat pancakes from their old fave restaurant, so I made these per recipe with one tiny addition...just a few semi sweet chocolate chips dropped on each as I made the pancakes and they gobbled them down! So delicious.

  2. SuzyQ March 26, 2019

    Very anxious to try these. Love seeing everyone's modifications. The guy who thinks he's being healthy by adding Canola oil is sorely misinformed! Butter is a much healthier choice!

  3. pancake lover REVIEW:
    June 4, 2017

    Thanks for posting a buckwheat recipe that doesn't include white flour!

  4. Lucifer1203 REVIEW:
    May 10, 2017

    Good recipe. Buckwheat is fantastic

  5. Eirin

    Member since:
    Jun 8, 2002

    January 16, 2017

    First time using buckwheat flour. It has a different texture butI really liked the flavor. Might just take some getting used to for the flour. Will make them again.

  6. Daddio REVIEW:
    October 27, 2016

    Did some chopped apple and a little butter in a cast iron skillet on the stovetop. Did the recipe except for subbing honey for sugar. Poured over the cooked apples and cooked on the stove for a short time. Then finished in oven at 350. Topped with a small amount of our homemade maple syrup. It was delicious!

  7. Leslie3rd REVIEW:
    January 1, 2016

    Had never tried buckwheat flour before, so I tried this as an experiment of sorts. The texture was a little more grainy than regular pancakes, but they were a nice change of pace. I thought I detected a little cocoa flavor to them, but it was probably just my imagination, as they are darker than the usual.

  8. juniebug REVIEW:
    June 15, 2015

    Very good and easy buckwheat pancakes. Texture and taste was good. thanks for providing a great recipe!

  9. Rubi REVIEW:
    March 24, 2014

    I made this today for breakfast, and am happy with the results. It turned out to make six medium sized fluffy pancakes that were quick and easy to make. I made substitutions in equal amounts for mine, for those who need to substitute don't be afraid to (instead of sugar I used grade B maple syrup, and almond milk in lieu of milk), they still were really good!

  10. Judy Chamberlain February 7, 2014

    Great recipe, but you have not indicated the portion size or how many it serves.

    • CDKitchen Staff Reply:

      The # servings is listed towards the top of all the recipes, under "recipe at a glance"

  11. glutenfreeforme REVIEW:
    October 3, 2013

    I've tried many buckwheat pancake recipes, and I have to say this was my favorite. Great texture and flavor.

  12. Jason REVIEW:
    July 28, 2013

    Great recipe. Thanks for posting it. By the way, this review is based on your recipe - not my additions or deletions.

  13. smitty REVIEW:
    July 9, 2013

    This was my first time using buckwheat flour in any type of recipe. I think next time I'll add a little extra sugar as I like my pancakes a little sweeter but this was quite good.

  14. Guest Foodie February 25, 2010

    I wrote to the Quacker Oats people and they sent me this recipe. It is wonderful! 3/4 C. Regular Aunt Jemima Pancake Mix1/3 C. dark buckwheat flour1/2 tsp. baking powderthen follow the directions on the box for the remaining ingredients. The batter is very thick so I used a little more milk than is called for. These taste just like the regular buckwheat mix used to. I was thrilled with the recipe and wrote back thanking them.

  15. michael REVIEW:
    November 22, 2009

    It's nice to find a buckwheat pancake recipe that uses 100% buckwheat flour. This recipe made about 8 pancakes. I used Arrowhead Mills 100% organic buckwheat flour. I used soy milk instead of regular milk and grapeseed oil instead of butter and they came out great. We love the nutty flavor and they made nice soft tasty pancakes. We will use this recipe often.

  16. TexasPE REVIEW:
    August 29, 2009

    I simplified the recipe by substituting 2 tbsp of vegetable oil for the butter. I then upped the sugar to 3 tbsp and added 2 cups of fresh blueberries. Absolutely wonderful. I would recommend lowering the difficulty rating to a two (2).

  17. Guest Foodie REVIEW:
    January 31, 2009

    Ugh. Maybe it's because this was my first attempt using buckwheat, but we did not like these at all. Strange, bland flavor. Even my baby didn't like them, and he's game for most things! Maybe if I added fruit, or used part white flour they would be better.

  18. Guest Foodie REVIEW:
    January 16, 2009

    I made this recipe today, substituting buttermilk for milk; quite good, I thought.Here in New England, some grocery chains now carry buckwheat flour, or a buckwheat pancake mix called "ployes" (a French Canadian term). These mixes are buckwheat flour, wheat flour, baking powder, and salt, nothing more. One just adds water to make a thin crepe-like batter, spreads it as thin as possible, and cooks on one side only. Like crepes, ployes are suitable for both sweet and savory fillings. I started off using the mixes, but now usually make my cakes from scratch use a free-form mix of buckwheat flour, Rhode Island johnnycake flour (a fine-ground corn meal) and wheat flour, plus buttermilk, baking powder, and salt.

  19. Guest Foodie REVIEW:
    January 16, 2009

    I made this recipe today, substituting buttermilk for milk; quite good, I thought.Here in New England, some grocery chains now carry buckwheat flour, or a buckwheat pancake mix called "ployes" (a French Canadian term). These mixes are buckwheat flour, wheat flour, baking powder, and salt, nothing more. One just adds water to make a thin crepe-like batter, spreads it as thin as possible, and cooks on one side only. Like crepes, ployes are suitable for both sweet and savory fillings. I started off using the mixes, but now usually make my cakes from scratch use a free-form mix of buckwheat flour, Rhode Island johnnycake flour (a fine-ground corn meal) and wheat flour, plus buttermilk, baking powder, and salt.

  20. littledevil REVIEW:
    February 7, 2008

    i love this recipe.i add flax seed and wheat germ.will also use plain yogurt with the milk. olive oil, not butter, cinnamon, vanilla, apple and walnuts.usually i dont sweeten the batter. and i top with a mix of maple syrup heated with a little butter. YUM. the recipe is so simple, i make it with my 2 year old and so good, he eats more than me and papa!

  21. Guest Foodie REVIEW:
    January 19, 2008

    This is my first experience with buckwheat pancakes and they are delicious! I've made them twice so far, and I also substituted soy milk for milk, applesauce for sugar and oil for butter but they worked out great. Try adding blueberries and a hint of vanilla and cinnamon. Fantastic!

  22. PerfectBodyCoach REVIEW:
    November 2, 2007

    My Mom used to make Buckwheat pancakes for me when I was growing up, because I was allergic to wheat, so when I found some buckwheat flour at the health food store the other day it brought back the pleasant memories... I got online to find a recipe and found this one, and these pancakes taste even better than I remembered! And an added benefit: Buckwheat is a very low-glycemic grain so it's great for people who want to manage their weight or keep blood sugar balanced. I like to top my pancakes with butter, unsweetened applesauce, and cinnamon! Yummy! url removed

    • CDKitchen Staff Reply:

      We appreciate your review, however, personal advertising is not allowed in these reviews.

  23. Guest Foodie September 8, 2007

    I just started using buckwheat flour and was looking for recipes I could try out . I use organic and unprocessed ingredients only .I love the hunza bread recipe I found on line .thank you ,Rosebud

  24. foodilicious REVIEW:
    August 19, 2007

    I used 1/2 buckwheat and 1/2 spelt flour. I also added a bit of vinegar to my rice milk, and some fresh blueberries. The results are fantastic (tip: add blue berries to dry ingredients so they don't sink!) no need to oil the pan if using anodized non-stick. My boyfriend ate all of these without breathing.

  25. Guest Foodie REVIEW:
    April 14, 2007

    Very Good, easy. Used apple sauce instead of sugar, olive oil instead of butter, added cinnamon and vanilla.

  26. bespenship REVIEW:
    January 7, 2007

    When I was growing up, Aunt Jemima's buckwheat pancake mix was the de-facto standard for pancakes at our house. My dad had grown up with buckwheat pancakes and they were the best as far as he was concerned. Unfortunately, the Quaker Oats Company has for a long time no longer produced a buckwheat pancake mik for the mass market. There are buckwheat pancake mixes out there if you look in the health food sections of you local store, but the price can be prohibitive. I am now the dad, and my family enjoys pancakes, which can be one of the healthier foods my kids get excited about. Additionally, we are becoming more health conscious over time, so I went looking for a good, generic, buckwheat pancake recipe that uses common ingredients and found this recipe to be just what we were looking for. The recipe is basic, but makes pancakes that are good, are easily modifiable, and are complimented well by any butter, syrups, preserves, powdered sugar, nuts, or fruit that we would normally top them with. For the health conscious, egg-beaters can be substituted for the eggs, and canola oil for the butter (butter tastes better to most people, but only if butter won't be added after serving). Additionally, there is no problem with substituting a quarter cup of applesauce for the sugar, or adding any type of nuts (we've used walnuts) to the batter. Other common sense variations like adding cinnamon or vanilla also work well.

  27. Guest Foodie REVIEW:
    June 10, 2006

    Awesome good! very simple yet very tasty, came out quite well



What is a buckwheat pancake crossword clue? ›


5 Letters: BLINI.

What happened to Aunt Jemima Buckwheat pancake mix? ›

In June 2021, the Aunt Jemima brand name was discontinued by its current owner, PepsiCo, with all products rebranded to Pearl Milling Company, the name of the company that produced the original pancake mix product. The Aunt Jemima name remains in use in the brand's tagline, "Same great taste as Aunt Jemima."

What is the difference between buckwheat pancakes and regular pancakes? ›

Buckwheat pancakes have a nuttier, earthier flavour than regular pancakes made with white or whole wheat flavour. They may also vary from a light colour to a dark, greyish colour depending on if light or dark buckwheat flour is used.

Are buckwheat pancakes healthier than regular pancakes? ›

They would be considered better for you than regular pancakes, as buckwheat flour is more nutrient dense than all purpose flour! What is Buckwheat? Buckwheat is a nutrient-dense and gluten free seed (not a whole grain like most people think) that is typically eaten in Asian countries, and is getting popular over here.

What is a buckwheat pancake called? ›

Types of buckwheat pancake associated with specific regions include: Blini, Eastern Europe, with a buckwheat variety particularly popular in Russia, Ukraine (hrechanyky or гречаники), and Lithuania (grikių blynai) Crêpe bretonne, a savory pancake known as bleud ed-du from Lower Brittany in France.

What is the crossword clue for buckwheat dishes? ›

BUCKWHEAT DISH with 5 Letters
32 more rows

Why is buckwheat pancake mix hard to find? ›

Buckwheat (an alternate seed product that is not grain at all) was eliminated from “Aunt Jemima's Buckwheat Pancake Flour” in the 1970's, when farmers essentially stopped growing the crop. We stopped growing it on our farm when there was no market for it.

Who makes buckwheat pancake mix? ›

Birkett's Buckwheat Pancake Mix — The Birkett Mills.

What do buckwheat pancakes taste like? ›

Buckwheat flour has a distinct flavor that can be a little intense. It's earthy and nutty, with a slightly bitter edge. Here, it's combined with all-purpose flour for a more mellow-flavored pancake.

Can a Type 2 diabetic eat buckwheat pancakes? ›

Buckwheat Pancake - a fibre rich snack for Diabetes.

Each pancake lends 1.7 g of fibre, which is perfect for a breakfatst or snack for a diabetic. The fibre helps to avoid a surge in the blood sugar levels.

Do buckwheat pancakes raise blood sugar? ›

Buckwheat is a naturally gluten-free, wheat-free whole grain with significantly higher fiber and protein compared to other grains like wheat or oats. Buckwheat flour is also a great source of slowly digested, long-lasting complex carbs that won't spike your blood sugar.

What is the healthiest flour to use for pancakes? ›

To make healthy pancakes, use whole-wheat or another whole-grain (cornmeal, oats or buckwheat) flour instead. Whole-wheat flour has 16 grams of fiber per cup compared to 3 grams of fiber in white flour.

Are buckwheat pancakes kidney friendly? ›

Whole grains are typically high in phosphorus, but buckwheat is an exception. Buckwheat is a good source of fiber, magnesium, and iron. If you have chronic kidney disease and are looking for a healthy whole grain to add to your diet, give buckwheat a try.

Why are restaurant pancakes so much better? ›

For starters, griddles are far less constricted space-wise, allowing restaurants to cook your pancakes in a shorter period of time. Additionally, griddles ensure the cooking surface stays perfectly heated both before and after the batter hits it — resulting in an evenly-cooked, griddle-kissed final product.

Why are my buckwheat pancakes yellow? ›

For Maine and Madawaska style Ployes, yellow buckwheat flour is used, finely ground from Silverskin buckwheat to make the light-coloured ones. Silverskin buckwheat has 4 sided seeds and needs only 10 to 12 weeks to harvest. The basic recipe is buckwheat flour, wheat flour, baking powder, salt and water.

Is buckwheat known by another name? ›

The name "buckwheat" or "beech wheat" comes from its tetrahedral seeds, which resemble the much larger seeds of the beech nut from the beech tree, and the fact that it is used like wheat.

What is the word for Russian buckwheat pancakes? ›

Blini are among the most popular and most-eaten dishes in Russia. In the West, blini traditionally refers to small savory pancakes made with leavened batter.

What is a crossword clue for cooked buckwheat? ›


5 Letters: KASHA.

What is the term for small yeast leavened buckwheat pancakes that are eaten in Russia? ›

Blini are a traditional dish of Russian, Ukrainian and Belorussian cuisine, and one of the most commonly eaten foods in Russia. They are a type of yeast dough pancake that is typically made from wheat or buckwheat flour.

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