Buckwheat Pancakes

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I have had a fixation on buckwheat pancakes for as long as I can remember but, for most of my life, buckwheat was a rare delicacy. It was just a few years ago that buckwheat became more readily available and I was able to start indulging my craving for buckwheat on a regular basis. Last year, I grew some buckwheat of my own, but ended up saving the seeds to plant again this year.

Needless to say, I was thrilled to discover To Your Health Sprouted Flour Co. offers organic sprouted whole grain buckwheat flour and that it’s available at Freshfully in Birmingham. To Your Health Sprouted Flour Co. is an Alabama farm that offers a variety of sprouted whole grains, including the USDA Organic certified buckwheat flour.

Now, about every two weeks I’m making a batch of buckwheat pancakes. Scroll down for my recipe for making buckwheat pancakes.

Organic Sprouted Buckwheat Flour from To Your Health Sprouted Floor Co.

In case you didn’t know, buckwheat is gluten-free, which is an added benefit for anyone who’s needs or wants to avoid or minimize exposure to wheat gluten. Buckwheat is actually a fruit in the rhubarb family. The George Mateljan Foundation website, World’s Healthiest Foods provides this great documentation and summary of the health benefits of buckwheat.

Last year, I grew buckwheat for the first time to help rebuild the soil at Shine Springs Farm. This year, I’ll be planting more buckwheat in waves, to help rebuild the soil and provide a great source of pollen and nectar for the new honeybee hives at the farm.

Here’s how I make buckwheat pancakes:


  • One cup of buckwheat flour
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 tablespoon sugar (sometimes I omit the sugar, so it’s optional)
  • 1 tablespoon melted butter
  • 1 egg
  • Approximately 2/3 – 3/4 cup of buttermilk or regular milk (sometimes I mix, sometimes I use whichever I have on hand)

This recipe makes about 9 pancakes at a 5-6″ diameter size. You can double it for a family-size breakfast.

Stack of nine buckwheat pancakes

Step One: Combine the dry ingredients in a mixing bowl.

Buckwheat flour, salt, baking soda, baking powder, sugar

Step Two: Add egg, melted butter and milk or buttermilk and stir to make a runny batter. I don’t really measure, I just pour in about 1/2 to 2/3s a cup and add until I get to a consistency that’s similar to cake mix batter. If I overdo the liquid, I’ll add a tablespoon of buckwheat at a time to get it right. If you’re using buttermilk, you’ll see lots of air bubbles from the carbonation of the soda/buttermilk.

Buckwheat pancake batter

Step Three: Lightly grease a griddle or skillet with butter (about 1/2 tsp for each pancake) and cook on low for a minute or so on each side, depending on how hot you have the griddle. When you see air bubbles forming on the uncooked side, it’s time to flip the pancake.

Making buckwheat pancakes, side 1

Since I don’t have a griddle, I cook my pancakes one at a time. I used to make them smaller and do two at a time, but I decided they look prettier when I cook them one at a time. The batter doesn’t run together.

Flip side of buckwheat pancake

The last buckwheat pancake of the morning

I like to serve the buckwheat pancakes with fresh fruit and either honey or real maple syrup. And a large glass of milk from Working Cows Dairy.

Buckwheat pancake breakfast with fruit

Working Cows Dairy Organic Milk




About Sheree

Change Catalyst, Idea Explorer, Dot-Connector, Square Peg


  1. I am just too hungry to look at a stack of cakes like that!

    • Thanks for stopping by, Tammy. I”ve been awol for a while. Spent the summer mostly at the farm where internet service is dial-up only, so I didn’t get online much. Then school started back and I’ve been playing catch-up since September. But busy behind-the-scenes on where I’m taking this website.

  2. Kimberly Hughes says:

    Sheree: I’ve too been drawn to the buckwheat pancake for as long as I can remember. Wondering if my body is gluten intolerant? Who knows. Naturally not fond of cow’s milk; but I love cheeseseses… In southern California buckwheat grows wild. Did you buy the seeds? It would be a real hoot to be self sufficient and I applaud you for your efforts. Someday I see myself attaining a goal: To eat/live organic, non-GMO and vegan. Thank you for the recipe. Going now to have them with pineapple and honey butter!

    • Hey Kimberly–hope you liked the buckwheat pancakes. Pineapple and honey butter sound delicious.

      I have bought buckwheat seed and planted lots of it over the past 18 months. Last year I let the buckwheat reseed itself, rather than saving, so I’m hoping to have more growing around the farm for my honeybees.

      My apologies for not replying sooner. For some reason I missed your comment!

      Good luck on your quest. I’ll be getting my newsletter going soon. Just had a crazy schedule between teaching, farming, beekeeping and other responsibilities!

  3. Elizabeth Wladimroff says:

    it’s what’s for dinner…thanks for the recipe!

  4. hi

    is it possible to add cocoa? to make a nice chocolate flavor without ruining the recipe.

    and substitute the milk with plain yogurt?

    • Hi Victoria–

      I think the plain yogurt could easily substitute for the milk or buttermilk. You might need to add a tablespoon or so of water along with the yogurt, just to make sure it’s not too thick. I would add a bit of water at a time, once I had the yogurt in, until I got it to the right pouring consistency for pancakes.

      As for the chocolate….hmmm….that’s more interesting. I love chocolate, but I’m not sure that chocolate would be a good match for the strong flavor of buckwheat. It certainly wouldn’t hurt to experiment….but I think buckwheat has such a strong, distinctive flavor that the chocolate might clash. Just me thinking out loud. Maybe I’ll try it. If you try it first, let me know what you think!


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