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Awesome buckwheat pancakes. I buy locally stone ground buckwheat flour and use it for all the flour. Sometimes after letting it sit, it doesn’t thicken enough, so I add more flour. I use turbinado sugar to enhance the great flavor of the buckwheat flour. I love this recipe. Thanks!
I am very fond of buckwheat cakes. I use a tablespoon or two of molasses instead of sugar, Yum.
After mixed all ingredients you have to let it sit for 5-10 minutes before start cooking. This way the batter will be thicken and just nice.
I use 120ml each of buckwheat and all purpose flour, with 300ml of fullcream milk. I use 1 teaspoon of baking powder instead It taste great too. Thanks for the recipe.
Awesome buckwheat pancakes. Aunt Jemima Buckwheat Pancake Mix was our family fav. This is an even better version. I use all buckwheat flour, turbinado sugar, and 2 1/4 c buttermilk to make the batter. This makes incredibly flavored pancakes. My new goto! Thanks!!
I’m so glad you like them Brenda!
Yummy! I added a dash of cinnamon. Easy to make. Everyone in my family loves thrm
Awesome. I only used 2 Tbsp of turbinado sugar because we like ours less sweet. This is a great and easy recipe. This is a keeper! Thanks for posting.
Amazing! I used 1 cup of milk however, and add about a teaspoon of baking powder to make them thick and fluffy!
Flavor was good, but the batter was too runny and the pancakes were not as thick and fluffy as I like. I didn’t have buttermilk though, and did lime juice in regular milk as a substitute. Next time I’m going to do less regular milk with an appropriate amount of baking powder and see how that turns out.
Simply amazing light fluffy and Devine. Used about 3/4 of buttermilk but was nice to have a little extra to add to help thin out batter when necessary. Can’t wait to make these again
I grew up on “Galettes de Sarrasin” in Québec. The town that my father is from has a buckwheat crèpe festival each fall. This isn’t the same thing, but it’s awfully good! I reduced the sugar to 1 tablespoon and increased the salt to 3/4 teaspoon to make it closer to what my father used to make. I also add water to thin as it is very thick. All three dairy options worked out really well. Something to remember.
Great recipe! I used all buckwheat flour plus the egg. Instead of buttermilk I used yogurt and unsweetened vanilla almond milk. I also did honey instead of sugar. My batter was actually way too thick so I used about an extra half cup of almond milk to get the right consistency. My kids loved these! Thank you :)
This is my go-to buckwheat pancake recipe. They always turn out great. I use whole wheat flour instead of all purpose flour and I always use an egg. With agave syrup (we live in Mexico — no maple trees here), this is a perfect Sunday breakfast.
This was a total disaster! Bright yellow MESS! The pancake batter was like water, as others had said. and when I thickened it with some more flour, they were dense and inedible and for some reason they were bright yellow! Anyone have any idea why they would be yellow?
This is our favorite pancake recipe! We make it almost every Sunday morning. We use 1/8 cup all-purpose gluten free flour and the rest buckwheat flour. In place of buttermilk we have successfully used thinned out yogurt or soymilk with lemon juice, and usually use only 1.5 cups of liquid. Add cinnamon and chocolate chips to make it extra special!
Have you tried this recipe in a dairy-free option as well as gluten free? Gluten I can do but as my husband bought some buckwheat so I could see if my dairy intolerance was linked to gluten (it’s not), I’m trying to find some recipes to use up the buckwheat. I’ll give this recipe a try using Olivani instead of butter and soy milk instead of buttermilk. Let’s see how they turn out…….
HI Pam, I just made them using coconut milk and they are just fabulous!
I tried these and they were great! My buttermilk had gone bad so I mixed yogurt and whole milk and I added blueberries and a little cinnamon. Delicious!
These were great! So filling! I only ended up using about 1.5 cups of the buttermilk mixture to get the batter to the perfect consistency.
By the way, I used very low fat buttermilk and had no problems at all! No lumps, no grittiness, just really good pancakes. The egg I used was large, don’t know if that is worth noting or not.
I am English living in Germany and have never had buckwheat or buttermilk and only ever eaten American style pancakes when I toured around Canada for a month. Having recently been told I should stay away from gluten, I have been trying out a lot of things I have never eaten before. This is now my number one fave, so thanks so much! That pic went a long way towards me picking this recipe over all the other buckwheat pancake recipes my search engine found – they are as delicious as they look! I had them with stewed blueberries, yum! (another thing I have only eaten a few times in my life!)