Buckwheat Pancakes

Buckwheat Pancakes

These pancakes are tender and sweet and also gluten free. Serve them with fruit compote and fresh butter.


Serves 4-6 people

  • 2 cups Roan Mills Buckwheat Flour
  • 2 large eggs
  • 2 cups buttermilk
  • 2 tablespoons melted butter plus butter for the griddle
  • 2 tablespoons sugar
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt


Prep: 15 min • Cook: 5 min • Ready in: 20 min

Combine dry ingredients in one bowl and mix well. In another bowl, whisk eggs together and stir in the remaining wet ingredients. Fold the dry ingredients into the wet ingredients. This batter should rest a few minutes to thicken, add a little milk to loosen it if needed. Meanwhile, preheat your cast iron griddle over medium high heat. Butter the surface of the hot griddle and pour about ¼ cup of batter onto the center of the griddle. Allow it to cook until the surface of the pancake shows pinholes and takes on a matte sheen. Flip the pancake to cook the other side. Place it on a towel-draped plate to keep warm as you work through the batter or serve hot as they come off the griddle, one at a time.

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