Buckwheat pancakes

Discover the perfect blend of wholesome grains with our Buckwheat Pancakes recipe. Made with a mix of whole-grain wheat, buckwheat, and all-purpose flours, along with multi-grain oatmeal, these pancakes are light, nutritious, and flavorful. Sweetened with a touch of honey and made fluffy with a hint of baking powder, they’re an ideal breakfast treat. Easy to make and packed with nutrients, this recipe is sure to become a family favorite!

  • 25 Mar 2025
  • Cook time 15 min
  • Prep time 10 min
  • 5 Servings
  • 8 Ingredients

Buckwheat pancakes

Buckwheat pancakes are a delicious and nutritious way to start your day. Combining the earthy and slightly nutty flavor of buckwheat with the richness of whole-grain wheat flour and a touch of sweetness from honey, these pancakes are both hearty and healthy. Perfect for a weekend breakfast or a quick meal anytime, they offer the added benefit of being high in fiber and protein.

Ingredients:

1/2 cup whole-grain wheat flour
60g
1/4 cup buckwheat flour
30g
1/4 cup all-purpose white wheat flour
30g
1/2 cup multi-grain oatmeal
60g
1 tbsp baking powder
14g
1 cup milk (1% fat)
240g
2 tbsp honey
40g
1 egg
54g

Instructions:

1. Prepare the Dry Ingredients:
- In a large mixing bowl, combine 1/2 cup whole-grain wheat flour, 1/4 cup buckwheat flour, 1/4 cup all-purpose white wheat flour, 1/2 cup multi-grain oatmeal, and 1 tbsp baking powder.
- Mix the dry ingredients until they are well incorporated.
2. Prepare the Wet Ingredients:
- In a separate mixing bowl, whisk together 1 cup milk, 2 tbsp honey, and 1 egg until well combined.
3. Combine Wet and Dry Ingredients:
- Add the wet ingredients to the bowl with the dry ingredients.
- Stir the mixture until just combined. Be careful not to overmix; the batter should still have some lumps.
4. Preheat the Griddle or Pan:
- Preheat a non-stick griddle or large skillet over medium heat.
- Lightly grease the surface with a little oil or cooking spray.
5. Cook the Pancakes:
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook until bubbles start to form on the surface of the pancake and the edges look set, about 2-3 minutes.
- Flip the pancake and cook for an additional 1-2 minutes, or until lightly browned and cooked through.
6. Serve:
- Remove the pancakes from the griddle and place them on a plate.
- Serve warm with your favorite toppings such as fresh fruit, a drizzle of syrup, or a dollop of yogurt.

Tips:

- Ensure your batter is smooth.: Mix the flours and other dry ingredients thoroughly before adding the wet ingredients to ensure even distribution and avoid lumps.

- Use a non-stick skillet or griddle.: Heat the skillet or griddle over medium heat and lightly grease it before pouring the batter to prevent sticking and ensure even cooking.

- Do not overmix the batter.: Gently mix the wet and dry ingredients until just combined to avoid tough pancakes, as overmixing can develop the gluten in the flour.

- Monitor cooking time.: Cook the pancakes until small bubbles form on the surface and the edges look set before flipping, usually about 2-3 minutes per side.

- Keep pancakes warm.: If cooking in batches, keep the cooked pancakes warm in an oven set to low temperature (around 200°F or 90°C) until all pancakes are ready to serve.

With their unique taste and wholesome ingredients, buckwheat pancakes are sure to become a favorite in your household. Not only are they nutritious and satisfying, but they are also easy to make. Enjoy them with your favorite toppings like fresh fruit, yogurt, or a drizzle of maple syrup for an extra special treat.

Nutrition Facts
Serving Size110 grams
Energy
Calories 190kcal10%
Protein
Protein 8g5%
Carbohydrates
Carbohydrates 36g10%
Fiber 3.51g9%
Sugar 10g10%
Fat
Fat 2.53g3%
Saturated 0.79g3%
Cholesterol 50mg-
Vitamins
Vitamin A 50ug5%
Choline 60mg10%
Vitamin B1 0.18mg15%
Vitamin B2 0.17mg13%
Vitamin B3 1.68mg10%
Vitamin B6 0.14mg8%
Vitamin B9 22ug5%
Vitamin B12 0.41ug17%
Vitamin C 0.04mg0%
Vitamin E 0.31mg2%
Vitamin K 1.19ug1%
Minerals
Calcium, Ca 240mg19%
Copper, Cu 0.15mg16%
Iron, Fe 1.65mg15%
Magnesium, Mg 54mg13%
Phosphorus, P 240mg20%
Potassium, K 230mg7%
Selenium, Se 13ug23%
Sodium, Na 330mg22%
Zinc, Zn 1.40mg13%
Water
Water 60g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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