This is the best 100% buckwheat pancakes I have made. Fairly simple and tasty. I doubled the batch when I made it. My only substitution was buttermilk, since I never buy it. Whenever I need buttermilk I mix 1:3 parts greek yogurt and whole milk.
I was looking for a simple buckwheat pancakes recipe. I substituted a few items: I used coconut sugar, almond milk (instead of buttermilk), and coconut oil (instead of butter) to cook in. It came out very good. I will make again.
These were amazing! Light and delicious. I added two tablespoons melted butter a little cinnamon cardamom and ginger. I also used Maines Bouchards Farms Buckwheat flour. Sooo good! Mainegal.
Best buckwheat pancakes ever! Light and fluffy and delicious! Mine were MUCH darker than the other pictures though... I used 100% organic stone - ground buckwheat flour which was very dark. I didn't have any buttermilk so I used Greek yogurt and water using a ratio of 1:3 respectively. My batter was still a bit thick so I added a few tablespoons of milk. I think letting the batter sit helped make them tender, fluffy, and delicious! These will definitely be made often. I will never buy a mix again!
These were wonderful!!! Been trying to lay off the wheat and these were perfect. And i dont feel overful like with regular pancakes. I like to add some cinnamon and sprinkle with chopped nuts. Thank you Chef John.
No, you can't make good pancakes with all buckwheat flour. :(
This recipe is so good, I've decided to post my first ever review (despite using allrecipes for years!). Have tried dozens of pancake recipes trying to find something semi-healthy the entire family will enjoy. This is it. No modifications necessary, but this recipe takes changes well. We added some melted butter and a bit more milk. Makes pretty pancakes with a hearty, grainy flavor that goes well with anything... maple syrup and cream for the kids, fruit preserves for the bigger kids, even ripe avocado with melted butter and pepper for the true health nut. Thank you to the chef!
I had previously made this recipe as is. Because we loved the pancakes so much I decided to make them again. Because I had only 1/2 cup of buckwheat flour I used gluten-free flour for the rest. They were absolutely delicious! Oh - I had two left and froze them. They freeze very well and reheating does not diminish the flavor.
Will definitely be making these again I was wanting to use buckwheat because of its high protein content and it worked great in these pancakes! Very light and fluffy. The only changes were I used regular milk since I have no buttermilk and I added blueberries. Delicious!:)
