Best Buckwheat Pancakes

Saturday, July 24, 2010
These griddle cakes are a vintage Best Buckwheat Pancake recipe mom made when I was a kid and have very fond memories of eating these for breakfast on the weekend.

These all-made-from-scratch buckwheat pancakes are much heartier than just regular all-purpose flour these have a combination of both with a nutty taste to them

This basic buckwheat pancake batter is perfectly served plain or with any fruit on top and of course good old traditional butter with maple syrup on top.

The best part of making these from scratch is they really are quick and easy with a lighter texture than any boxed brands.

Two bowls with separate dry and wet ingredients, mixed with buttermilk and griddled to perfection, just watch for the bubbles on top before flipping them.

Try adding some fruit to the batter if you like whole red raspberries, chopped cherries, or even dried raisins and cranberries to have a variety.

We love this recipe and big breakfast, sometimes these accompany Baked Pancake Casserole or our Simple Baked Bacon and Egg Cupcake Quiche the kids absolutely love both, and if you're not in a hurry try our Simple Homemade Pork Breakfast Sausages!

Scroll down to our recipe card for these easily printable instructions.

a plate of buckwheat pancakes

Easy Steps

  1. Heat the griddle brushed with cooking oil or with cooking spray
  2. Mix, the dry ingredients in a bowl
  3. In another bowl add the wet ingredients 
  4. Mix just until moistened (batter will be lumpy)
  5. Ladle round pancakes into a hot griddle and wait for the bubbles before flipping.

buckwheat pancake batter

Ingredients You Will Need

  • flour
  • buckwheat
  • sugar
  • buttermilk 
  • baking soda
  • salt
  • egg
  • vanilla
  • butter
  • oil

buckwheat pancake batter and hot griddle buttered



  1.  fold in fresh fruits
  2. chocolate chips
  3. top with fresh fruits
  4. fold in dry fruits
  5. serve with flavored syrups
  6. make cinnamon butter
  7. spread with fruit jams and preserves
  8. sprinkle with powdered sugar

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The flavor is rich and nutty and works great when making muffins, and quick bread so if you were wondering what to do with all that buckwheat left besides pancakes, it's a versatile flour to use.

It’s also much darker in appearance than plain flour (or even whole wheat) flour.

Remembering the good old days in every bite is a great way to reminisce about mom's recipes for breakfast and this is one of them.

You can still have those good feelings while enjoying our buckwheat pancakes, and sure to bring smiles and maybe some tears when remembering those days.

Best Buckwheat Pancakes

Best Buckwheat Pancakes

Yield: 12
Author: Claudia Lamascolo
Prep time: 10 MinCook time: 3 MinTotal time: 13 Min
Old-fashioned made from scratch Buckwheat Pancakes like mom used to make


  • 3/4 cup buckwheat
  • 3/4 cup AP flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 egg
  • 1 teaspoon of pure vanilla extract, lemon, almond or orange
  • 2 cups buttermilk
  • 3 tablespoons butter melted and cooled
  • butter, canola or vegetable oil for the griddle


  1. Heat the frying pan or griddle to medium-low (mine is on number 4)
  2. Place all dry ingredients in a bowl and mix them together.
  3. Place all wet ingredients in another bowl and whisk together.
  4. Slowly add the buttermilk and just stir leaving lumps.
  5. Using a gravy ladle, pour onto a greased frying pan or griddle.
  6. When bubbles appear flip.
  7. Repeat.
  8. Serve with a pat of butter and syrup of any kind you prefer.
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Other Favorite Buttermilk Recipes

Strawberry Skillet Buttermilk Shortcake
Breakfast Homemade Buttermilk Sausages
Blueberry Scones