The Best Buckwheat Pancakes Recipe Ever

You'll believe me when I say this is the best buckwheat pancake recipe on earth. But first...

I had heard stories about this sort of thing happening…

The mother of all annoyances that can grate on you like a tap dripping through the night: teens standing in front of a full fridge, doors wide open, complaining that there is nothing to eat. Not a thing.

I have discovered a temporary solution to that problem these past couple of weeks: a steady supply of pancakes. I have been making double batches on the weekends and leaving the extras in the fridge for my kids to snack on like cookies. I load the pancakes full of hearty flour like barley and buckwheat and add a good sprinkle of blueberries. Whole grain flour makes them more filling and adds to the flavour.

For Shrove Tuesday I made this recipe for buckwheat pancakes and doubled the recipe so there were lots left over.

This is the best recipe I have ever found for buckwheat pancakes. The texture is lovely, they aren’t too thin (halfway between a crepe and a fluffy pancake), have a wonderful flavour and behave in the pan. 

I discovered the recipe in the Deborah Madison cookbook called Vegetarian Cooking for Everyone. She calls them buckwheat flapjacks and serves them with molasses butter, a mixture of melted butter, molasses and crème fraiche.

Buckwheat Pancakes Recipe

Makes 14-16 pancakes

Ingredients:

• ¾ cup buckwheat flour 
• ¾ cup all-purpose flour, spelt flour or whole wheat 
• 1 tsp. baking powder 
• ½ tsp. baking soda 
• ½ tsp. salt 
• ¼ cup fancy molasses 
• 2 large eggs, beaten 
• 3 Tbsp. oil (plus more for the pan) 
• 1 ¾ cups buttermilk 

Instructions:

1. Whisk dry ingredients together in a bowl. 
2. In another bowl whisk the molasses, eggs, oil, and buttermilk. 
3. Add wet to dry and combine well. Let batter rest for 10 minutes. 
4. Warm a fry pan over medium and brush lightly with oil. Using a ¼ cup measure pour batter into hot pan. 
5. Cook until covered with bubbles then flip. 

*If you’re using stone ground whole wheat or spelt flour the batter may feel thin but the pancakes will cook up just fine.

Molasses Maple Syrup

• 1/3 cup real maple syrup 
• 1 Tbsp. fancy Molasses 

Combine in a pitcher and stir well.