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Buckwheat Pancakes

This healthy recipe comes from NDSU Extension Service.


  • 1 cup all-purpose flour
  • 1 cup buckwheat flour
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup flaxseed
  • 1/4 teaspoon nutmeg
  • 5 egg whites
  • 1 teaspoon butter pecan flavored extract (optional)
  • 1/4 cup canola oil
  • 2 cups buttermilk


    Whisk together first eight ingredients (flour through nutmeg) in large mixing bowl. In another
    bowl, lightly beat together remaining ingredients. Add liquid ingredients to dry ingredients, and
    stir until combined. Do not overbeat batter. Use a ½-cup measure to drop batter onto electric
    skillet or griddle set to 350 F. Cook pancakes about 2 to 3 minutes, flip and continue cooking
    about 2 minutes longer.

    Makes 4-6 servings (about 12 5-inch pancakes).

    Per serving: 360 calories and 13 grams (g) fat.

    Filed under: breakfast, fry, flaxseed
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