Buckwheat Pancakes Recipe

These buckwheat pancakes are not only delicious but they are healthier for you than regular pancakes too! Preheat electric skillet to 375 degrees F. Grease lightly with oil. Mix dry ingredients together. Add egg, milk and butter, mixing well after each addition. Pour 1/4 cup batter onto hot griddle. Cook until bubbles break on surface, turn and bake an addition 1 to 1 1/2 minutes or until browned. 207 calories, 7 grams fat, 31 grams carbohydrates, 7 grams protein per serving. Thanks for posting a buckwheat recipe that doesn't include white flour! 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. 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. 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. Very good and easy buckwheat pancakes. Texture and taste was good. 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! Great recipe, but you have not indicated the portion size or how many it serves. I've tried many buckwheat pancake recipes, and I have to say this was my favorite. Great texture and flavor. Great recipe. Thanks for posting it.

By the way, this review is based on your recipe - not my additions or deletions. 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.

I wrote to the Quacker Oats people and they sent me this recipe. 3/4 C. Regular Aunt Jemima Pancake Mix 1/3 C. dark buckwheat flour 1/2 tsp. 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.

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. 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. 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. 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. I made this recipe today, substituting buttermilk for milk; quite good, I thought.