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



Original recipe yields 2 servings
The ingredient list now reflects the servings specified


  • In a medium bowl, whisk together the buttermilk, egg, and melted butter.

  • 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.

  • 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.

Nutrition Facts

560 calories; 39 g total fat; 189 mg cholesterol; 1623 mg sodium. 42.1 g carbohydrates; 12.8 g protein; Full Nutrition

Reviews (126)

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141 Ratings
  • 5 star values: 84
  • 4 star values: 36
  • 3 star values: 8
  • 2 star values: 9
  • 1 star values: 4