Buckwheat Buttermilk Pancakes

Buckwheat Buttermilk Pancakes are a healthy, delicious, and easy weekend breakfast with warm malty flavors not usually found in your run of the mill pancakes. The whole buckwheat flour gives these pancakes a rich brown flecked color and hearty nuttiness which pairs beautifully with tangy buttermilk and caramelly maple syrup and molasses. The result is a perfect pancake texture, dark earthy flavor,  and enough nutritional goodness to make you feel good about slathering your Buckwheat Buttermilk Pancakes with butter and maple syrup. This recipe is adapted from King Arthur Four's wonderful Whole Grain Baking.

Yield: 20 small (3") pancakes, serves about 4


  • 1 cup whole buckwheat flour (can substitute light buckwheat flour)
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons molasses
  • 2 tablespoons maple syrup
  • 2 cups buttermilk
  • 1 tablespoon butter, melted


  1. In a large bowl, whisk together dry ingredients (flours, baking powder, baking soda, and salt).
  2. In a separate medium bowl, whisk together all wet ingredients (eggs, vanilla, molasses, maple syrup, buttermilk, and melted butter).
  3. Pour the liquid mixture into the dry mixture and using a whisk, gently combine with a few strokes. You want to mix as little as possible, to just bring the ingredients together. The more you stir, the more gluten is developed in the dough, which will lead to denser, chewier pancakes.
  4. Heat a large non-stick skillet over medium high heat for 2-3 minutes. Lightly coat the pan with cooking spray or butter. Using a 1/4 cup measure, transfer the batter onto the hot skillet. You will likely be able to cook 2-3 pancakes at a time, depending on the size of your skillet. The pancakes should start to sizzle when the wet batter hits the hot pan.  Cook for 3 minutes on the first side, until bubbles form in the batter and the edge of the pancake begins to turn from glossy to matte. Flip the pancake and cook for 1 more minute.  Repeat until all the pancakes are finished cooking. Serve immediately with maple syrup and butter. Enjoy!