My 3 year old loves pancakes. I mean, he really loves them. He requests them every time he spends the night with my parents and every time he tells me about his SheeShee’s pancakes I feel a little twinge of guilt since I never make them for him. The other day I found myself awake before him for the first time in quite awhile and decided to surprise him with his favorite breakfast treat.
These buckwheat pancakes have no white flour in them – only whole wheat and buckwheat. Buckwheat is probably my favorite flour. It’s such a pretty flour and it has a great nutty taste.
The 3 year old loved them! I was worried because they’re heavier than most pancakes but he had them for breakfast and then stole the remaining pancakes out of the fridge a few hours later! I definitely need to remember this recipe for next time I want to surprise the little boy.
How To Make Buckwheat Pancakes
- Whisk together buckwheat flour, whole wheat flour, baking powder, baking soda, and salt
- In a separate bowl, beat together buttermilk, milk, honey, eggs, and oil
- Stir wet ingredients into dry ingredients, mixing until just combined
- Use a ¼ cup measure to put batter onto a hot griddle
- Cook until bottom is golden brown and bubbles start forming on the top, about 1 ½ minutes
- Flip and cook until other side is golden brown, about 1 ½ minutes
How Long Are Buckwheat Pancakes Good For?
These pancakes will stay good for up to 3 days in the refrigerator. Cover them tightly to ensure freshness.
Can You Freeze Buckwheat Pancakes?
Yes, these Buckwheat Pancakes freeze beautifully! I like to freeze them in freezer ziploc bags, making sure to squeeze as much air as possible out of the bag. They will stay good for up to 2 months in the freezer.
You can defrost them overnight in the fridge or defrost quickly in the microwave if you are in a hurry. Once defrosted, you can continue heating in the microwave or pop them in the toasted to crisp them up a little bit.
More Pancakes Recipes
- Pecan Oat Pancakes
- Blueberry Sour Cream Pancakes
- Peanut Butter Banana Pancakes
- Pineapple Cinnamon Pancakes
- Chocolate Chip Pancakes
- ¾ cup buckwheat flour
- ¾ cup whole-wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- ¾ cup nonfat milk
- 1 tablespoon honey
- 2 large eggs
- 2 tablespoons canola oil
- In a large bowl whisk together the flours, baking powder, baking soda and salt. In another bowl, beat together the buttermilk, non-fat milk, honey, eggs, and oil. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them.
- Preheat a large nonstick griddle or skillet over a medium flame. Ladle the batter onto the skillet with a ¼-cup measure. Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1 ½ minutes. Cook the other side until golden brown, about 1 ½ minutes.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 153Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 48mgSodium: 323mgCarbohydrates: 21gFiber: 2gSugar: 5gProtein: 6g