Buckwheat pancakes

Buckwheat pancakes for a rainy Sunday morning in Seattle, topped with butter and maple syrup makes for a cozy and delicious breakfast! buckwheatPancakes

Buckwheat is an interesting ‘non grain’ (yes, it’s gluten free!). It’s a plant cultivated for its grain-like seeds, and also used as a cover crop. Per Wikipedia, despite the name, buckwheat is not related to wheat, as it is not a grass; instead, buckwheat is related to sorrel, knotweed, and rhubarb.


  • 1 c buckwheat flour
  • 1 c buttermilk or Greek yogurt (+ water to thin it out)
  • 1 egg
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 Tbsp melted butter
  • Butter or other fat for cooking


  • Mix flour, baking soda and baking powder together
  • Whisk egg with buttermilk and butter
  • Mix dry ingredients with liquid and mix well
  • Ladle batter onto hot griddle
  • Serve with butter & maple syrup

Super mom tip: Unused batter can be refrigerated for several days if you don’t want to make it all into pancakes at once. Better yet – make it all into pancakes and then store those in the fridge or freezer for an easy snack – toast or microwave until hot, add butter and your favorite toppings and go!


We'd love to hear what you think...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s