Old fashion fluffy buckwheat pancakes made from scratch. Simple to make, just mix flour, buckwheat flour, eggs, milk, baking power and sugar to make a smooth batter. Serve with your favorite pancake syrup and breakfast meat.
My family loves these pancakes because they have a hearty flavor to them. I make them often because they are easy to do. Buckwheat flour can be hard to find in grocery stores but most organic food stores carry it. This is not a gluten free recipe. The recipe came from my family because my dad loved them. I have been sharing this recipe for year because friends ask for it. My youngest grandson who is a very picky eater will even eat them. We just don’t bother to tell him that they are not like regular pancakes. He just thinks his grandmother makes better pancakes.
The recipe makes a thin batter and there is only 1/2 cup of buckwheat flour in the recipe and the rest of the flour is all purpose. Buckwheat flour is more expensive than wheat flour but last since you only use a half of a cup for the recipe, you don’t have to purchase it very often. Pancake batter is easy to mix up and much cheaper than buying the mix. You also are in control what is in the batter.
- 1 cup all purpose flour
- 1/2 cup buckwheat flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 3/4 teaspoons salt
- 1 1/3 cup milk
- 1 egg
Heat griddle with light oil on medium heat. A large skillet can also be used.
Mix together with electric mixer all ingredients.
Pour 1/4 cup batter on hot griddle. Make just a few at a time. Do not flip until bubbly and the bubbles burst also dry on sides. Turn over until the other side is golden brown. The pancakes should only be flipped once. Serve while warm.
You can freeze leftover pancakes to be warmed up for a quick meal.