Tasty buckwheat pancakes

    25 min

    This pancake is chock-a-block with healthy goodness with a healthy dose of taste.

    87 people made this

    Makes: 10 pancakes

    • 8 tablespoons wholemeal flour
    • 4 tablespoons buckwheat flour
    • 4 tablespoons plain flour
    • 4 tablespoons porridge oats
    • 3 teaspoons baking powder
    • 250ml skimmed milk
    • 3 tablespoons sunflower oil
    • 2 tablespoons honey
    • 1 egg, lightly beaten

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. In a large bowl, stir together the three flours, oats and baking powder. Stir in milk, oil, honey and egg.
    2. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the pan, using approximately 60ml (4 tbsp) for each pancake. Brown on both sides, and serve hot.

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    Reviews & ratings
    Average global rating:

    Reviews in English (71)


    This was so delicious! I've given up white flour, so I used 1/2 cup buckwheat, and 1/2 cup whole wheat, and they came out fluffy and perfect! I'll use this recipe from now on  -  11 May 2005  (Review from Allrecipes US | Canada)


    Unfortunately I did not know to let the batter sit for a while (or overnight) before making the pancakes. They were good enough to try again. I love all the healthy ingredients. I substituted Smart Balance oil for the safflower. UPDATE- I've made these several times now and love them. I do a double batch, cook them between two pans on the stove to speed things up and freeze them. Letting the batter sit makes for a fluffy pancake. Beautiful and tasty,too.  -  11 Feb 2006  (Review from Allrecipes US | Canada)


    Loved this recipe. Dropped the white flour and used buckwheat in it's place. It made just enough for two adults. People are right that the batter changes as it sits, but that only takes 10-15 minutes to happen. Tasted great with real maple syrup. Also good with jam.  -  23 Sep 2008  (Review from Allrecipes US | Canada)