Real maple syrup is a must for the ultimate pancake experience.
Try these buckwheat pancakes with dark Grade B maple syrup, which has a deeper maple flavor. It's often sold in the bulk section but sometimes in the organic section of grocery stores.
Since buckwheat is naturally gluten-free it is easy to turn this into a gluten-free pancake recipe. See the recipe tips below for GF and vegan recipe variations.
Total prep & cook time: 20 min
Makes 16 4-inch pancakes
Nutrition Data, 108g Serving: 150 cal, 24g carb, 4g fat, 109mg sodium, 1g fiber, 7g Sugars, 6g protein, good source Calcium, Phosphorous & Manganese. Estimated glycemic load 15
To turn this into a vegan pancake recipe, substitute 1 1/4 cups water and 1 1/3 cups non-dairy yogurt for the buttermilk and the eggs. Use Earth Balance Buttery Spread or vegetable oil in place of the butter. You may need to lightly oil the pan to prevent sticking.
To turn this into a gluten-free pancake recipe, substitute all-purpose gluten-free flour for the wheat flour. Or use 1/2 cup sorghum flour, 1/2 cup cornstarch, and 1/4 tsp. xantham gum.
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