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Buckwheat Pancakes

Scott Hucker

I like to use two 10 inch well seasoned cast iron skillets.  I use two because it lets me keep up with 4 people at the table.  Begin the pans warming on medium heat so they are ready to go when the mixing is finished.


  • 1 cup buckwheat flour
  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 4 tablespoons of melted unsalted butter (if salted, omit extra salt)
  • 1/2 teaspoon salt
  • 2 small eggs (or 1 large)
  • 2 cups buttermilk, ours always come from Cook's down the road

To make buckwheat flour from your own seeds, please read here.

Whisk to mix the dry ingredients.  I always crack and stir the yard-fresh eggs in a separate bowl before adding.   Stir in the melted butter and incorporate the buttermilk.  You may not need all of the buttermilk, or may need a bit more, to get the consistency you prefer for pouring.  I like mine thick to get tall pancakes.  Do not over mix.   You could make waffles as well, but when I think Buckwheat, pancakes is what comes to mind.

Use a small amount of cooking oil in the pan.

Buckwheat pancakes being cooked on a cast iron skillet

Cook and eat them in the normal pancake way.  I flip when bubbles begin to appear.

beautifully cooked buckwheat pancake

In a 10 inch skillet, I either do 3 small pancakes, 2 medium or 1 large depending on who is waiting to eat.

Buttermilk pancake with fresh fruit, maple syrup and whipped cream



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