I loved the flavor of these pancakes although I wished they were a little thicker and fluffier. Next time around, I'd increase the flour by 1/4 cup to get a better batter consistency. I tried a couple with the optional toasted sunflower seeds. I liked them, but for more traditional pancakes and syrup, I'd skip the sunflower seeds or replace them with chopped pecans or maybe blueberries. With all that said, everyone who tried these pancakes liked them and requested more. I was able to get about 24 pancakes from the amount of batter. (This recipe was submitted in 2002. It was tested and photographed in September 2015.)





How To Make Buckwheat Pancakes

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. For best results, let batter rest 10 or 15 minutes before making the pancakes.

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

If desired, 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.

Overall Average Rating = 4 (out of 5)

Based on 3 votes.

From Gaychoo (Team Breakfast Member)

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

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

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)

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