This pancake is chock-full of healthy goodness with a healthy dose of taste. Serve with butter or margarine and lots of Vermont maple syrup.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
5
Yield:
10 pancakes
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, stir together wheat flour, buckwheat flour, all-purpose flour, oats, and baking powder. Stir in milk, oil, honey, and egg.

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  • Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, and serve hot.

Nutrition Facts

229 calories; protein 6.5g; carbohydrates 30.6g; fat 9.9g; cholesterol 38.2mg; sodium 329.1mg. Full Nutrition
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Reviews (75)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/11/2005
This was so delicious! I've given up white flour, so I used 1/2 cup buckwheat, and 1/2 cup whole wheat, and they came out fluffy and perfect! I'll use this recipe from now on :) Read More
(83)

Most helpful critical review

Rating: 3 stars
03/09/2010
This recipe is for those who aren't necessarily die-hard buckwheat pancake lovers! The pancakes bake up light and fluffy and the taste is mild but if buckwheat flavor is what you crave - look for a recipe that incorporates a greater amount of buckwheat flour. Real buckwehat pancakes normally do not rise as light and fluffy. but you'll get that great old-fashioned buckwheat taste. Read More
(14)
94 Ratings
  • 5 star values: 61
  • 4 star values: 23
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
05/11/2005
This was so delicious! I've given up white flour, so I used 1/2 cup buckwheat, and 1/2 cup whole wheat, and they came out fluffy and perfect! I'll use this recipe from now on :) Read More
(83)
Rating: 5 stars
06/12/2006
Unfortunately I did not know to let the batter sit for a while (or overnight) before making the pancakes. They were good enough to try again. I love all the healthy ingredients. I substituted Smart Balance oil for the safflower. UPDATE- I've made these several times now and love them. I do a double batch, cook them between two pans on the stove to speed things up and freeze them. Letting the batter sit makes for a fluffy pancake. Beautiful and tasty,too. Read More
(66)
Rating: 5 stars
09/23/2008
Loved this recipe. Dropped the white flour and used buckwheat in it's place. It made just enough for two adults. People are right that the batter changes as it sits, but that only takes 10-15 minutes to happen. Tasted great with real maple syrup. Also good with jam. Read More
(54)
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Rating: 5 stars
02/08/2010
I have tried other versions of Buckwheat pancakes but this is the best I've tasted. Light fluffy tasty and can be healthy! For a healthier version use all organic ingredients if you can. Use whole grain flour. Replace the white flour with more buckwheat. Replace the safflower oil with virgin cold pressed coconut oil use whole grain oatmeal (e.g. McCann's Quick and Easy "Steel Cut" instant oatmeal has not been pulverized thus a lower hypoglycemic index) and use raw honey. For improved flavor add tsp. of Vanilla. Then of course use real butter and organic pure maple syrup as the coupe de grace! Read More
(41)
Rating: 5 stars
02/23/2009
I added a 1/2 tsp. of salt and used buttermilk. I made no other changes. It's best when using oatmeal or wheat flour that you make the batter beforehand and let it sit and soak up some of the liquid. I was cautious and ran the wisk through the dry ingredients before adding the wet then stirred the batter until just incorporated. These pancakes were light and fluffy with a slight nutty texture. Very good. You couldn't tell they were healthy. My kids and I loved them. I'm so making these again. Read More
(31)
Rating: 5 stars
06/30/2006
I love these and frequently make them for breakfast. They're so easy to make and I use only 1 Tbsp oil because that's really all you need and they still won't stick. Excellent recipe! Read More
(19)
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Rating: 5 stars
10/26/2008
These are a very tasty way to get your whole grains. My 3 and 5 year olds loved them! I followed one reviewer's suggestion and used half whole wheat flour and half buckwheat flour which tasted great. I also reduced the oil by half. For added protein I added about 2 Tbsp of ground almonds to the batter. I made a double batch and froze the extras; a double batch makes about 20 pancakes. Putting some fresh grated apple in the batter would also be a nice addition that I'll try next time. This is a keeper! Read More
(16)
Rating: 3 stars
03/08/2010
This recipe is for those who aren't necessarily die-hard buckwheat pancake lovers! The pancakes bake up light and fluffy and the taste is mild but if buckwheat flavor is what you crave - look for a recipe that incorporates a greater amount of buckwheat flour. Real buckwehat pancakes normally do not rise as light and fluffy. but you'll get that great old-fashioned buckwheat taste. Read More
(14)
Rating: 4 stars
03/08/2006
I used brown sugar instead of honey and made up bags for gift baskets at Christmas. Everyone loved these pancakes. Very easy and very tasty. Read More
(14)
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