MrBreakfast.com - All Breakfast All The Time
Mr Breakfast
All Breakfast All The Time
Over 2,200 Breakfast Recipes
MrBreakfast.com
Share |

Buckwheat Pancakes

Buckwheat Pancakes

(10 servings)    Printable Version
  • 1 and 1/2 cups all-purpose flour
  • 1/2 cup buckwheat flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 cups buttermilk
  • 2 large eggs - lightly beaten
  • 1/4 cup honey
  • 1 Tablespoon butter - melted
  • vegetable oil to coat griddle
  • 1/2 cup toasted sunflower seeds
In a large mixing bowl, sift together flours, salt, baking soda and baking powder.

In another bowl, whisk together buttermilk, eggs, honey and butter.

Combine wet ingredients with dry and stir with wooden spoon to combine. Batter will be slightly lumpy.

Brush hot griddle with oil, then pour 1/4 cup batter (more for larger pancakes), onto griddle, leaving 1 inch between pancakes.

Immediately sprinkle each pancake with 1 tablespoon sunflower seeds. Cook one side of the pancake until bubbles begin to break on surface and underside is brown. Flip pancakes and brown other side.

Serve with whipped butter and warm maple syrup.


These are honey-sweetened buttermilk buckwheat pancakes with a secret ingredient of toasted sunflower seeds.

Mr Breakfast would like to thank lexani97 for this recipe.

Comments About This Recipe
What do you think of Buckwheat Pancakes?
Overall Average Rating = 4 (out of 5)
Based on 3 votes.


Official Member: Team BreakfastFrom Gaychoo (Team Breakfast Member)

Recipe Rating (out of 5):

I used 1 and 1/4 AP flour and 3/4 cup buckwheat. The pancakes were very tender and broke apart easily, but the flavor was just what I wanted.

Comment submitted: 7/2/2013 (#16106)



From Buck Wheat

Recipe Rating (out of 5):

Love this recipe. I was having a difficult time finding a buckwheat recipe that was delicious and easy. This one fits both.

Comment submitted: 10/21/2007 (#3817)



From MikeCorbeil

I never use all-purpose flour, and for pancakes I will mix organic whole wheat flour, wheat germ, flax seeds, sunflower seeds, and will now start adding in the buckwheat flour (which I recently learned is not a grain flour, or at least not from actual wheat plants).

I figure that there's no need to leave out those ingredients, given that they surely are safe to all include in the same mixture or batter. And I do not add ingredients once the mixture or batter is made. Once it's made, it contains all of the ingredients. Also, I use raw sunflower seeds, rather than already roasted ones. With the time it takes to cook pancakes, this is surely enough time for using raw sunflower seeds.

I may also not use only milk, but a combination of milk and water; although I've occasionally made pancakes with only the water, no milk. They all work out fine. And if for camping, like when backpacking, then water alone will be better than trying to take milk along with you.

Comment submitted: 6/16/2007 (#3025)



From Lisette

Recipe Rating (out of 5):

This is almost exactly like the recipe I use, exept I substitute part of the all-purpose flour with whole grain flour, and I substitute wheat germ for the sesame seeds. Very light and delicious!

Comment submitted: 1/27/2007 (#1329)





Comment On This Recipe:

Enter Your Review or Comments Here:



Rate This Recipe:



Rotten

Pretty Bad

Okay

Very Good

Awesome

I Prefer Not To Rate This Recipe


Security Question:
Please type the name of the cereal below.

Please type the name of this cereal in the space to the right

Please enter the name of the cereal to the left:










Connect With Mr Breakfast:

Mr Breakfast At FaceBook
Mr Breakfast On Twitter
Mr Breakfast On Pinterest