Please enter the email you’re using for this account.
Dairy
Easy
40 Minutes
Diets 
Buckwheat pancakes have a place in the American imagination, but rarely at the breakfast table. You do occasionally find them at restaurants, but the percentage of buckwheat flour is so low that you can hardly taste it. That is a shame, because buckwheat adds a wonderfully warm, toasty, nutty flavor.
Yield: 10-12 medium-sized pancakes
3/4 cup buckwheat flour
3/4 cup all-purpose flour
3 tablespoons sugar
1 and 1/2 teaspoons Haddar Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 and 1/2 cups buttermilk
3 tablespoons unsalted butter, melted
2 large eggs
unsalted butter
For the dry ingredients: Put the flours, sugar, baking powder, baking soda, and salt in a mixing bowl. Whisk together to thoroughly combine.
For the wet ingredients: Whisk together the buttermilk, butter, and eggs in a second bowl. You can save a bit of cleanup by gently melting the butter in this bowl in the microwave, then whisking in the buttermilk and eggs.
Stir the wet ingredients into the dry mixture. Be careful not to overmix, or your pancakes will come out tough; it’s okay if the batter has some lumps. If it is too thick, add a bit more buttermilk, but keep it on the thick side. If it is too thin, add a bit more of either flour.
Place a griddle (or two skillets) over medium heat. Rub it with a bit of oil on a paper towel. When the griddle is hot, ladle out about 1/3 cup batter to make circles about five inches in diameter. Cook until bubbles form on top and a peek underneath reveals a nice dark brown, about one and a half minutes. Flip and cook until the other side is done. (Adjust the heat as needed after your first batch. You want the pancakes to be dark golden brown and cook reasonably quickly but not burn before the inside is cooked.) You can keep them warm in a 200-degree-Fahrenheit oven while cooking the rest of the pancakes.
Serve forth with plenty of soft butter and real maple syrup.
This recipe appears in Michael Natkin’s Herbivoracious, A Flavor Revolution with 150 Vibrant and Original Vegetarian Recipes.
This recipe image was generated using AI.
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation