Best 10 Buckwheat Pancakes Old Fashioned Way Recipes

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Buckwheat pancakes, a timeless breakfast staple, have been enjoyed for centuries, offering a hearty and flavorful start to the day. Originating from the buckwheat plant, these pancakes possess a unique nutty flavor and a slightly crispy texture that sets them apart from traditional wheat pancakes. This versatile dish can be customized with various toppings and fillings, making it a perfect canvas for culinary creativity. Whether you prefer them classic with butter and syrup, or dressed up with fresh fruits, whipped cream, or savory fillings, buckwheat pancakes promise a satisfying and unforgettable breakfast experience. Dive into our collection of buckwheat pancake recipes, ranging from the classic Old-Fashioned Buckwheat Pancakes to creative variations like Buckwheat Pancakes with Roasted Apples and Maple Syrup or Savory Buckwheat Pancakes with Smoked Salmon and Crème Fraîche. Each recipe is carefully crafted to showcase the distinct flavor and texture of buckwheat, ensuring a delightful and memorable meal.

Here are our top 10 tried and tested recipes!

BUCKWHEAT PANCAKES



Buckwheat Pancakes image

I decided to make buckwheat pancakes for a few reasons: I get lots of requests for anything breakfast, I'm trying to cook with more whole grains, and I heard someone say it's almost impossible to make a great pancake using 100% buckwheat flour.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 9

1 cup buckwheat flour
1 ½ teaspoons white sugar
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1 ¼ cups buttermilk
1 large egg, beaten
¼ teaspoon vanilla extract
1 tablespoon unsalted butter, or as needed

Steps:

  • Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.
  • Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.
  • Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 196.4 calories, Carbohydrate 25.7 g, Cholesterol 57.2 mg, Fat 5.8 g, Fiber 6 g, Protein 9.1 g, SaturatedFat 2.6 g, Sodium 444.2 mg, Sugar 6.4 g

BUCKWHEAT PANCAKES -OLD FASHIONED WAY



Buckwheat Pancakes -Old Fashioned Way image

Just make'em like grandma did..and you'll be a hit at breakfast with your family and guests every time..My family loves this recipe..I use the same batter in my waffle iron too!

Provided by Pat Duran

Categories     Pancakes

Time 15m

Number Of Ingredients 9

3/4 c buckwheat flour
3/4 c pastry flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp fine sea salt or table salt will do in a pinch
2 1/2 Tbsp brown sugar or granulated sugar
2 1/2 Tbsp melted shortening or butter
1 1/4 c dairy buttermilk or sour milk
2 large eggs

Steps:

  • 1. Sift together dry ingredients. Beat eggs, add buttermilk and shortening, then add to dry ingredients gradually, beating until smooth. Let set for 10 minutes.
  • 2. Pour about 1/4 cup batter into a hot greased griddle(or waffle iron) and cook until the top is full of tiny bubbles and the underside is brown. Turn and brown on other side. Serve with your favorite blueberry syrup or hot Maple cinnamon syrup and lots of melted butter..mMMmmm

BUCKWHEAT PANCAKES



Buckwheat Pancakes image

Layer these earthy pancakes with sausage patties and fried eggs for a hearty, crowd-pleasing breakfast. Or go lighter and top with yogurt and fresh fruit. Either way, don't skimp on the maple syrup!

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 50m

Number Of Ingredients 12

1 1/2 cups unbleached all-purpose flour
1/2 cup buckwheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1/2 teaspoon kosher salt
3 large eggs, room temperature
2 tablespoons unsalted butter, melted, plus more, room temperature, for serving
1 1/2 cups buttermilk
1 teaspoon pure vanilla extract
Safflower oil, for griddling
Pure maple syrup, for serving

Steps:

  • In a large bowl, whisk together flours, baking powder, baking soda, sugar, and salt. Make a well in center; add eggs, butter, buttermilk, and vanilla. Whisk until just combined but still lumpy (do not overmix). Let stand 15 minutes.
  • Preheat a large cast-iron or nonstick skillet or griddle over medium. Drizzle with 1 teaspoon oil; wipe with a paper towel to leave a thin film. Pour 1/4 cup batter per pancake onto skillet, leaving 1 inch between each. Cook until bubbly on top and golden on bottom, and beginning to lift from skillet along bottom edges, 2 to 3 minutes. Flip and cook on other side until golden on bottom, puffed, and just cooked through, about 1 minute more. Transfer to a baking sheet lined with a wire rack; keep warm in oven on low heat until ready to serve. Serve with butter and syrup.

OLD-FASHIONED SOUR BUCKWHEAT PANCAKES



Old-Fashioned Sour Buckwheat Pancakes image

Fresh out of the skillet, these buckwheat pancakes go great with homemade sausage. This is a forgiving recipe, and each kitchen and cook seems to add a personality to the pancakes. Follow the general process, and after you have learned that, have fun!

Provided by Scott Magee

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 8h30m

Yield 8

Number Of Ingredients 8

2 cups buckwheat flour
1 cup all-purpose flour
1 cup buttermilk, or more as needed
½ (0.6 ounce) cake fresh yeast
1 teaspoon white sugar
1 teaspoon baking soda
⅛ teaspoon salt
1 cup hot water, or as needed

Steps:

  • Combine buckwheat and all-purpose flour in a mixing bowl. Add buttermilk and yeast. Stir with a spoon until batter is smooth. Add more buttermilk, 1 tablespoon at a time, if batter is too stiff.
  • Cover bowl with a dinner plate and let stand in a draft-free place, 8 hours to overnight.
  • Add sugar, baking soda, and salt after the overnight rest. Mix in enough hot water to give batter a thin, pourable consistency.
  • Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Reserve some batter as a starter for the next batch.

Nutrition Facts : Calories 175.4 calories, Carbohydrate 35.5 g, Cholesterol 1.2 mg, Fat 1.4 g, Fiber 3.5 g, Protein 6.8 g, SaturatedFat 0.4 g, Sodium 230.3 mg, Sugar 2.8 g

OVERNIGHT SOURDOUGH BUCKWHEAT PANCAKES



Overnight Sourdough Buckwheat Pancakes image

I find the taste of pure buckwheat pancakes too strong so I am using half all-purpose and half buckwheat flour. The pancakes can be served with syrup for breakfast, or like blinis with savory toppings such as smoked salmon and sour cream.

Provided by nch

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 8h25m

Yield 8

Number Of Ingredients 10

⅔ cup all-purpose flour
⅔ cup buckwheat flour
½ cup sourdough starter
1 cup 2% milk
2 eggs, lightly beaten
2 tablespoons unsalted butter, melted and cooled
1 teaspoon baking powder
½ teaspoon vanilla extract
1 pinch salt
cooking spray

Steps:

  • Stir all-purpose flour, buckwheat flour, sourdough starter, and milk together in a 1-quart container with a tight-fitting lid until evenly combined. Cover with lid and let sit on the counter, 8 hours to overnight.
  • Stir in eggs, butter, baking powder, vanilla extract, and salt the next morning. Whisk until smooth.
  • Spray a skillet with cooking spray and heat over medium heat. Pour about 2 tablespoons of batter into the skillet for each pancake and cook until bubbles form and the tops look dry, about 2 minutes. Flip pancakes over and cook for 1 more minute.

Nutrition Facts : Calories 153.8 calories, Carbohydrate 21.1 g, Cholesterol 56.7 mg, Fat 5.3 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 2.7 g, Sodium 115.7 mg, Sugar 2.2 g

OLD-FASHIONED PANCAKES



Old-Fashioned Pancakes image

Anybody can add water to a boxed pancake mix, but you're better than that! These pancakes are not too thick, not too thin, but tender, light, buttery, and delicious.

Provided by Chef John

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
3 tablespoons butter, melted
1 egg
1 ¼ cups milk
cooking spray

Steps:

  • Sift together flour, baking powder, salt, and sugar in a large bowl.
  • Whisk in melted butter, egg, and milk until combined. Let batter rest for 5 minutes.
  • Preheat a large skillet over medium-high heat. Spray with cooking spray. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.

Nutrition Facts : Calories 317.8 calories, Carbohydrate 43.7 g, Cholesterol 75.5 mg, Fat 11.9 g, Fiber 1.3 g, Protein 9 g, SaturatedFat 6.9 g, Sodium 1119.1 mg, Sugar 6.9 g

OLD FASHIONED BUCKWHEAT PANCAKES



Old Fashioned Buckwheat Pancakes image

This came from a recipe book that I received from my mother for graduation from High School many years ago. According to this book the pancake was brought to USA by the early Dutch settlers. Later the Germans in Pennsylvania would serve the pancakes for breakfast, lunch, or dinner.

Provided by BeckyF

Categories     Breakfast

Time 40m

Yield 36 pancakes

Number Of Ingredients 9

1 (1/4 ounce) package active dry yeast
1/2 cup warm water, about 115 degrees
2 cups cold water
1 cup sifted flour
1/2 teaspoon salt
1 tablespoon molasses
1/4 cup butter, melted
1 teaspoon baking soda, dissolved in
1/2 cup water

Steps:

  • Dissolve yeast in warm water.
  • Add cold water.
  • sift dry ingredients.
  • mix in rest.
  • Let the ingredients stand at room temperature for at least 30 minutes.
  • Heat griddle while mixing the batter the next morning.
  • To test sprinkle with drops of water.
  • If bubbles"skitter around," heat is just right and cakes will brown immediately.
  • Pour batter from tip of a large spoon or from a pitcher, in pools a little apart (for perfectly round cakes).
  • If it is necessary grease griddle very lightly.
  • Turn pancakes as soon as they are puffed and full of bubbles, but before they break, important for light cakes.
  • Turn and brown on the other side.
  • Keep pancakes hot for desserts, etc.
  • by placing between folds of wax paper in a warm oven.
  • Or place pancakes separately on a rack in a very low oven with the door ajar.
  • (DO NOT STACK THEM).

OLD FASHIONED BUCKWHEAT GRIDDLE CAKES



Old Fashioned Buckwheat Griddle Cakes image

Recipe from: "Foods That Made New England Famous" submitted by : Mrs. James B. Sherman, Arlington, MA. She wrote: "It would be worth getting up in a room so cold water froze in the glass to once again run downstairs to a breakfast of genuine old-fashioned buckwheat griddle cakes, with maple syrup, made from batter that had...

Provided by Carol Junkins

Categories     Pancakes

Time 10m

Number Of Ingredients 6

buckwheat
2 c water
1 tsp salt
1 yeast cake
1 tsp sugar
1/4 c luckewarm water

Steps:

  • 1. Start at night for cakes in the morning, leaving batter in a warm place.
  • 2. Each morning save out a little of the batter to start a batch for the next day. Use a little white flour in mixing the batter after the first batch.
  • 3. As the batter grows older, add a little soda as needed, until it becomes neccessary to discard the old sponge and start all over again.

BEST BUCKWHEAT PANCAKES



Best Buckwheat Pancakes image

These are delicious buckwheat pancakes that taste great with some butter and syrup or jam.

Provided by jessica

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 15m

Yield 2

Number Of Ingredients 9

1 cup buttermilk
1 egg
3 tablespoons butter, melted
6 tablespoons all-purpose flour
6 tablespoons buckwheat flour
1 teaspoon white sugar
½ teaspoon salt
1 teaspoon baking soda
3 tablespoons butter

Steps:

  • In a medium bowl, whisk together the buttermilk, egg, and melted butter.
  • In another bowl, mix together white flour, buckwheat flour, sugar, salt and baking soda. Pour the dry ingredients into the egg-mixture. Stir until the two mixtures are just incorporated.
  • Heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. Let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. Continue with this process until all of the batter has been made into pancakes.

Nutrition Facts : Calories 559.6 calories, Carbohydrate 42.1 g, Cholesterol 189.5 mg, Fat 39 g, Fiber 2.9 g, Protein 12.8 g, SaturatedFat 23.5 g, Sodium 1622.6 mg, Sugar 8.8 g

BUTTERMILK BUCKWHEAT PANCAKES



Buttermilk Buckwheat Pancakes image

This buckwheat pancake recipe uses buckwheat flour instead of the wheat-based variety. The light and tender buckwheat pancakes offer a nutty flavor and hearty texture. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 pancakes.

Number Of Ingredients 12

1 cup buckwheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 large egg, room temperature
1 cup buttermilk
1 tablespoon butter, melted
Maple syrup, optional

Steps:

  • Combine first 8 ingredients. Whisk the egg, buttermilk and butter; stir into dry ingredients just until moistened. , Preheat a lightly greased griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; turn when bubbles on top begin to pop. Cook until second side is golden brown. If desired, serve with syrup and additional butter.

Nutrition Facts : Calories 195 calories, Fat 6g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 667mg sodium, Carbohydrate 31g carbohydrate (11g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges

Tips:

  • Use fresh buckwheat flour: Fresh buckwheat flour has a more pronounced flavor and a better texture than older flour. If you can't find fresh buckwheat flour, you can make your own by grinding buckwheat groats in a food processor.
  • Don't overmix the batter: Overmixing the batter will make the pancakes tough. Mix just until the ingredients are combined.
  • Let the batter rest: Letting the batter rest for 10-15 minutes before cooking will allow the buckwheat flour to absorb the liquid and produce a more tender pancake.
  • Cook the pancakes over medium heat: Cooking the pancakes over medium heat will help them cook evenly without burning.
  • Serve the pancakes immediately: Buckwheat pancakes are best served immediately after they are cooked. They can be served with butter, syrup, fruit, or whipped cream.

Conclusion:

Buckwheat pancakes are a delicious and healthy breakfast option. They are easy to make and can be enjoyed by people of all ages. With their unique flavor and texture, buckwheat pancakes are a great way to start your day.

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