Hearty Buckwheat Pancakes

Hearty Buckwheat Pancakes

Simple, moist buckwheat pancake with lots of flavor!

Course Breakfast
Cuisine American
Keyword Buckwheat, Pancakes
Prep Time 20 minutes
Cook Time 10 minutes
Servings 8 pancakes
Calories 107 kcal


Dry ingredients:

  • 1 cup buckwheat flour (without the hulls is the best)
  • 1 Tbsp ground flax seed
  • 2 tsp baking powder
  • 3/4 tsp cinnamon
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup mashed banana (1 medium sized)
  • 1 Tbsp light olive oil
  • 1 Tbsp maple syrup opt.

"Buttermilk" Mixture

  • 1 cup soy milk or almond milk
  • 1 tsp lemon juice


  1. Mix dry ingredients together.

  2. Mash banana, and add oil and optional maple syrup.

  3. Mix "Buttermilk" in separate measuring cup.

  4. Pour wet ingredients and "Buttermilk" into dry ingredients and whisk together.

  5. Let sit for 5-10 minutes (to activate flax seed) while preheating griddle to 350F.

  6. Drop 1/4 cup of batter on the griddle for each pancake.

  7. Cook for 3-5 minutes on each side.

  8. Serve warm with maple syrup and fruit.

  9. Leftovers reheat beautifully! Refrigerate or Freeze.

Recipe Notes

This recipe works best with “hulled” buckwheat flour. The “unhulled” buckwheat flour makes a much more slimy pancake batter and you’ll need more milk. It will also be heavier and darker colored.

If you want less strong buckwheat flavor, you can do half buckwheat, half another flour and adjust the liquid as needed.

For a lighter, fluffier pancake, try our Oat-Free Pancake recipe!

Nutrition Facts
Hearty Buckwheat Pancakes
Amount Per Serving (1 pancake)
Calories 107 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 164mg7%
Potassium 321mg9%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 125IU3%
Vitamin C 4mg5%
Calcium 110mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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