Recipe: Buckwheat Pancakes

Try adding old fashioned oats in place of some of the flour for a more nutritious flapjack.

Serving Size: 1 4-inch pancakes

Yield: 8 pancakes


Buckwheat pancake graphic

  • 1 cup buckwheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder (low sodium)
  • ¼ teaspoon salt
  • 1 large egg
  • 1 ¼ cups milk (low-fat, almond, or milk of choice)
  • 1 tablespoon canola oil or other vegetable oil
  • ½ teaspoon vanilla extract

Optional Mix-ins:

  • Blueberries, sliced apples, bananas, or other fruit
  • Dried cranberries or raisins
  • Shredded carrots
  • Shredded coconut
  • Chopped nuts
  • Spices such as cinnamon, pumpkin pie spice, nutmeg, or other


  1. Combine all dry ingredients in a large bowl (flour, baking soda, baking powder, salt)
  2. In a separate bowl, whisk egg lightly. Add milk, oil and vanilla, and mix well.
  3. Add liquid ingredients to the bowl of dry ingredients.  Mix just until combined and moistened.
  4. Add mix-ins as desired.
  5. Lightly grease a skillet with butter or oil, and heat over medium high heat.
  6. For each pancake, pour ¼ cup batter into the hot skillet.  Turn once bubbles appear on pancakes and their edges look brown.  Cook on second side briefly and remove to a plate.
  7. Top with additional mix-ins or syrup, or enjoy as they are.

Nutrition Information / Amount per serving:

  • Calories 93.6
  • Protein 3.7 g
  • Total fat 3.1 g
  • Total Carbohydrates 13.2 g
  • Saturated fat 0.6 g
  • Dietary Fiber 1.3 g
  • Cholesterol 25.2 mg
  • Sodium 361.4  mg

Kendall Reagan Nutrition Center