Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Fresh out of the skillet, these buckwheat pancakes go great with homemade sausage. This is a forgiving recipe, and each kitchen and cook seems to add a personality to the pancakes. Follow the general process, and after you have learned that, have fun!

Recipe Summary

20 mins
8 hrs
8 hrs 30 mins
10 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine buckwheat and all-purpose flour in a mixing bowl. Add buttermilk and yeast. Stir with a spoon until batter is smooth. Add more buttermilk, 1 tablespoon at a time, if batter is too stiff.

  • Cover bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight.

  • Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency.

  • Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Reserve some batter as a starter for the next batch.

Cook's Notes:

After making desired number of pancakes, add enough buckwheat flour and buttermilk to make a batter. Cover and let stand in a draft-free place until more pancakes are to be made. Repeat steps 3 and 4 for each batch of pancakes, then make more batter each time following this step. Batter may be kept at room temperature and used repeatedly for 3 weeks. If any batter is left after 3 weeks, discard it.

Substitute 1 1/2 packets active dry yeast in 1 cup warm water if preferred.

Nutrition Facts

175 calories; protein 6.8g; carbohydrates 35.5g; fat 1.4g; cholesterol 1.2mg; sodium 230.3mg. Full Nutrition