Buckwheat Pancakes

Buckwheat may sound like a “wheat,” but it’s not. It is a flowering plant, related to sorrel and rhubarb. When the plant goes to seed, the superfood, heart-healthy seeds are milled into A dark and distinctive buckwheat flour. It’s delicious in baking and naturally gluten-free. When the weather is cool, we like to turn buckwheat flour into pancakes. They are delicious served with crisp bacon and smothered in our maple syrup.

Buckwheat Pancakes

Makes about 16 3- to 4-inch pancakesPrep: 10 to 15 minutesCook: 4 minutes per batch.


1 cup The Old Mill Buckwheat Flour

1 teaspoon sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups buttermilk

1 large egg

1 tablespoon butter, melted

1/4 teaspoon vanilla Oil for greasing the Lodge cast iron griddle


  1. Place the buckwheat flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Set aside. Place the buttermilk in a 2-cup measuring cup and add the egg and melted butter. Stir to combine well. Pour the buttermilk mixture into the flour mixture, and stir with a fork until smooth. Set aside. 
  2. Oil a griddle or frying pan and place over medium-high heat. When a drop of water dances on the griddle, this means it is hot enough to cook pancakes. Spoon a 1/4-cup batter onto the griddle for each pancake, and cook until bubbles appear, then flip the pancake and cook on the other side. You will cook the pancakes about 2 minutes per side. Repeat with the remaining batter.

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