Buckwheat Buttermilk Pancakes

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These buckwheat pancakes are a light version of a breakfast favorite. Serve with applesauce or other sliced fresh fruits.

Prep Time:
5 mins
Cook Time:
15 mins
Additional Time:
10 mins
Total Time:
30 mins
6 pancakes


  • 1 cup all-purpose flour

  • 3 tablespoons buckwheat flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup milk

  • cup buttermilk

  • ¼ cup applesauce

  • 1 large egg

  • cup buttermilk


  1. Whisk flour, buckwheat flour, baking soda, baking powder, and salt together in a mixing bowl. Make a well in the center and add milk, buttermilk, applesauce, egg, and oil. Gently mix until dry ingredients are incorporated but batter is still lumpy. Let sit for at least 10 minutes before cooking.

  2. Heat a griddle to 350 degrees F (175 degrees C). Working in batches, ladle 1/4 cupfuls of batter onto the hot griddle. Cook until small bubbles appear on the surface, 3 to 4 minutes. Flip and cook until golden brown on the other side, about 3 minutes more. Repeat to make remaining pancakes.

Nutrition Facts (per serving)

136 Calories
2g Fat
23g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 136
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 35mg 12%
Sodium 543mg 24%
Total Carbohydrate 23g 8%
Dietary Fiber 1g 4%
Total Sugars 5g
Protein 6g
Vitamin C 1mg 3%
Calcium 134mg 10%
Iron 1mg 8%
Potassium 165mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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