The Best Buckwheat Pancakes Recipe Ever

The best buckwheat pancake recipe. 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.

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.

The best buckwheat pancake recipe. 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 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.

The best buckwheat pancake recipe. 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.

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.

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