Becky's Buckwheat Pancakes Recipe

Name: Becky's Buckwheat Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup cake flour; ½ cup buckwheat flour; ½ cup cream of wheat (Instant); ¼ cup whole wheat flour; 1 tablespoon sugar; 1 tablespoon brown sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 egg yolks; 2 egg whites (beaten till stiff peaks form); 2 cups buttermilk; 4 tablespoons vegetable oil

Servings: persons

¾ cup cake flour
½ cup buckwheat flour
½ cup cream of wheat (Instant)
¼ cup whole wheat flour
1 tablespoon sugar
1 tablespoon brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 egg yolks
2 egg whites (beaten till stiff peaks form)
2 cups buttermilk
4 tablespoons vegetable oil

1
In a large mixing bowl stir together all the dry ingredients.
2
Make a well in the center.
3
Set aside.
4
In another bowl combine yolks, buttermilk and oil.
5
Add this mixture all at once to the dry ingredients.
6
Stir just till moistened.
7
(Expect Batter to be Lumpy).
8
Beat Egg whites to stiff peaks form.
9
Fold into batter mixture.
10
Do not stir or whip or you will end up with tough pancakes.
11
Heat your griddle over medium high heat.
12
Spray with baker's joy or use vegetable oil.
13
Reduce heat to about Medium (everyone's stove's are different so setting may need adjusted!
14
).
15
Scoop about 1/4 cup for each pancake for small to medium sized pancakes.
16
Cook till edge of pancake starts to bubble and appears slightly dry looking.
17
Then flip over and cook on remaining side till golden.
18
Serve with Butter and Syrup.
19
Enjoy!

1385

kcal

Calories

128

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ¾ cup cake flour, ½ cup buckwheat flour, ½ cup cream of wheat (Instant), ¼ cup whole wheat flour, and more.

Yes, Becky's Buckwheat Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Becky's Buckwheat Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions