Years ago, a friend in Nebraska sent me this recipe for banana cookie bars, and it works every time.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 2 |
Ingredients
- 1 cup buttermilk
- 1 egg
- 3 tablespoons butter, melted
- 6 tablespoons all-purpose flour
- 6 tablespoons buckwheat flour
- 1 teaspoon white sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons butter
Instructions
- In a medium bowl, whisk together buttermilk, egg, and melted butter.
- In another bowl, mix together white flour, buckwheat flour, sugar, salt, and baking soda. Pour dry ingredients into egg-mixture. Stir until the two mixtures are just incorporated.
- Heat a griddle or large frying pan to medium-high heat, and place 1 tablespoon of butter, margarine, or oil into it. Let butter melt before spooning batter into the frying pan, form 4-inch pancakes out of the batter. Once bubbles form on the top of pancakes, flip them over and cook them on the other side for about 3 minutes. Continue with this process until all batter has been made into pancakes.
Nutrition Facts
| Calories | 560 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 190 mg |
| Dietary Fiber | 3 g |
| Protein | 13 g |
| Saturated Fat | 24 g |
| Sodium | 1623 mg |
| Sugars | 9 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
So far these are the best buckwheat pancakes I have had.
delicious!
Even though only half the flour is buckwheat, these tasted more “buckwheaty” than those I’ve made with 100% buckwheat flour (for that, I recommend Chef John’s recipe). So I ended up putting more butter and syrup on them to make them palatable. (I’m fine with extra butter, but not crazy about needing extra syrup as it leads to a carb crash for me). I will try them again, but follow the advice of others that say to mix hours ahead or the night before. Regular pancakes are best when cooked immediately after mixing, so that’s what I did. By the time I got to the bottom of the bowl of batter, it was oddly soupy, not thick like when I first mixed it. I may also try the advice of another reviewer and add much more baking soda.
They tasted good and the recipe is handy because it doesn’t take a lot of ingredients. I swapped gluten free 1 to 1 flour for the all purpose. I used goat’s milk yogurt (watered down slightly) and fried in coconut oil. These flavors went very well with the buckwheat. I was very happy with how this recipe converted to suit my food allergies, the pancakes did not have that weird “health food” taste. With 1 tsp sugar they weren’t very sweet, but the maple syrup balanced it out.
I added blueberries on the griddle. This is a delicious and easy recipe.
I modified it slightly for grain/ sugar/ gluten free – I used coconut flour instead of regular white flour, almond milk instead of buttermilk, liquid stevia instead of sugar, and added 2tbsp of organic canned pumpkin, and my family gave it rave reviews and no leftover batter! Light, fluffy, perfect consistency, and a wonderful but flavor. Thanks! (Oh, and I made waffles instead of pancakes, still worked fine)
Excellent nutty flavor. My daughters prefer crepe-style pancakes, so I added milk to improve consistency. Taste is not affected if you cut down on the butter, and leave out sugar to make a healthier alternative. Great recipe! It’s a mainstay in our kitchen.
I made this but replaced the sugar with agave. I cut the recipe in half and it made 3 large pancakes.
I had read a few others’ reviews to help tune this recipe to my wants. I used only buckwheat flour for this recipe, and I added 2 TBSP of sugar rather than 1 TSP. Some people said they didn’t rise like normal, so what I did was I whipped the egg and milk mixture until it was bubbly to give it a fluffy nature. Then I also let the mix sit for 30 minutes or so. They came out wonderful. Just like a regular pancake, but gluten free!
I would add a little butter to the batter. I found it a bit dry and “bready”. Still I enjoyed it and will make it again.
Buckwheat pancake recipes have many variations. Having tried several versions of the basic recipe, including the one printed on the side of my favorite buckwheat flour, I found that this one had just the right combination of deep buckwheat flavor and fluffiness. I usually add berries to the recipe and every time am very happy with the result. On ladleful of this batter produces the perfect pancake.
What a treat! I have always LOVED buckwheat pancakes, but had to rely on the rare occasion when I could find them on a restaurant menu as buckwheat flour years ago was difficult to find on store shelves. That has changed, and now that buckwheat flour is readily available I have enjoyed these pancakes at home. Don’t expect them to be like buttermilk pancakes as the taste is entirely different. This is a GREAT recipe I’ve used for several years, and I love the inclusion of the buttermilk. I just wish you could make buckwheat pancakes, butter and syrup lo cal, so we could enjoy these more often instead of as an occasional treat. Thanks for sharing your recipe Jessica!
Finally i tried buchwheat pancakes! These taste soo delicious. I made the batter and kept it in the fridge overnight. In the morning i took it out and let it rest a bit and made pancakes. These tastes very delicius. I also added a bit of vanilla. And added a bit more milk since the batter was a bit thick
In just made these pancakes, using buttermilk and fresh wild blueberries, and all that I can say is wow! With some maple bacon on the side, and a cup of coffee I’m now very (very) happy!
This was awesome! I made it with gluten free flour and left out the salt. This recipe is a great way to make gluten free pancakes!
Scaled up the recipe to 8 servings and it was too salty and tasted like baking soda. Texture and looks were perfect but won’t make these again .
I used non bleached white flour with the buckwheat and added 3 T of honey and they turned out pretty good
It is the best buckwheat recipe I’ve ever made. I made it just like the recipe except I doubled it and added a half cup of thawed blueberries. The texture is great and the flavor is very good but seems to be missing something. Have to eat some more to figure it out.
I made this recipe and was very pleased with the way it turned out. I substituted the all purpose flour with oat flour to make the pancakes gluten free and added frozen blueberries while cooking. I found it didn’t work as well trying to use butter to cook them in; but spray oil worked like a charm. I will definitely be making these again.
These were delicious.. I took a suggestion from above under most helpful reviews and let the batter sit a while. I let it sit overnight and they turned out great. Just fluffy enough and not at all dense. Very tasty. Added some syrup and they just melted in my mouth. Will definitely be making them again soon, they are a new breakfast favorite. Quick and easy, too.
Very good but I did make a few changes/additions. I doubled the suggested amount of sugar, then I added: 1 tsp vanilla, 1/4 tsp of cinnamon, and 1/8 tsp of nutmeg. I also followed some of the other suggestions of letting the batter sit before using. I let it sit for about a half hour at room temperature.