Comments on: Buckwheat Pancakes

By: Cookie and Kate

Cookie and Kate — Tue, 27 May 2025 04:06:51 +0000

In reply to Margot Berg. Yes, you can freeze them. Just store in freezer bags.

By: Margot Berg

Margot Berg — Tue, 20 May 2025 21:56:13 +0000

Hi – can I freeze these and what would be the best way?

By: Cookie and Kate

Cookie and Kate — Sun, 11 May 2025 20:13:18 +0000

In reply to Dawn. Hi Dawn, you should still add the extra measurement of baking soda. All baking powder contains baking soda, but this recipes needs the full amount of both in order to rise properly.

By: Dawn

Dawn — Sat, 10 May 2025 21:00:11 +0000

I use cream of tartar and baking soda to make a homemade baking powder. Would using this be putting too much baking soda into the recipe since it also calls for baking soda?

By: Charotte

Charotte — Fri, 25 Apr 2025 16:21:03 +0000

So fluffy and flavorful. I used soy milk and ACV for the buttermilk. I also left out the sugar, which made them pretty savory, but the nutty flavor with maple syrup (plus greek yogurt, bananas and fresh berries) is perfection!

I think these would be amazing with chocolate chips or blueberries in the batter to sweeten them up. Thank you for a healthy easy recipe <3

By: Amy Phillips

Amy Phillips — Mon, 14 Apr 2025 17:35:32 +0000

I made these pancakes (100% buckwheat) this morning. They were wonderful! I wanted to add blueberries but the fresh options in Los Angeles are large and flavorless, so I bought a package of frozen blueberries from Trader Joe’s (Wild Boreal Blueberries from Quebec). They are tiny and packed with flavor. Instead of mixing them in the batter I sprinkled them on the pancake before flipping it. They stay intact this way and don’t turn the batter grey. I will definitely make these again!

By: Debbie T

Debbie T — Thu, 10 Apr 2025 14:23:08 +0000

Really good recipe! I love that this recipe helps me use up my buttermilk, is easily halved and isn’t egg heavy. I made a half batch as written with all buckwheat flour (using brown sugar) and my pancakes were fantastic – tasty, light and fluffy! cookieandkate recipes never disappoint, thank you!

By: Barb

Barb — Sat, 15 Mar 2025 17:45:12 +0000

In reply to Kate.

My sister and I remember our dad making buckwheat pancakes when we were kids in the 1950’s and 1960’s. They were thin and had an intense flavor and were pretty dark in color. We don’t have the recipe and have been trying to find it. Has there been a change in buckwheat flour from then? Maybe we are romanticizing our youth and the fun times with Dad cooking in the kitchen.
Do you have any input?

By: Lisa

Lisa — Tue, 04 Mar 2025 19:49:49 +0000

In reply to Jane.

We love these pancakes! I make them with half buckwheat flour and half a mix of other GF flours (oat flour, almond flour, and Bob’s Red Mill blend that has some garbanzo flour in it). I use milk kefir for the buttermilk and a bit of maple syrup for the sugar. We top them with maple syrup and blueberries (heat frozen blueberries on the stove with a little water and then add cornstarch mixed in water to thicken). Thank you, Kate, for so many good and healthy recipes!

By: Linda Keller

Linda Keller — Sun, 02 Mar 2025 23:42:15 +0000

Made this recipe using 1/2 cup buckwheat flour, 1/2 cup King Arthur’s gf flour, oat milk with vinegar – gluten and dairy free. I added 1 mashed banana and sprinkled chopped walnuts on as they cooked. They were delicious, topped with more walnuts, sliced bananas and maple syrup.