Total Time
Prep 5 mins
Cook 10 mins

This recipe comes from the package of a local product...The Bouchard Family Farm Acadian Light Buckwheat flour from the St. John River Valley in Maine. Info on the bag include...buckwheat is a herb not a grain...a great source of protein, iron, potassium and Vitamin B. Who knew!!

Ingredients Nutrition


  1. Beat eggs.
  2. Add remaining ingredients in the order listed.
  3. Beat until smooth.
  4. Grease heated griddle.
  5. (Test by sprinkling griddle with a couple of drops of water. When bubbles skitter, the heat is just right.) Pour batter unto hot griddle.
  6. Spread out batter with the back of a large spoon.
  7. Turn pancakes as soon as they are puffed and full of bubbles.
  8. (Don't wait for bubbles to break as you would ployes) Cook other side until browned.
Most Helpful

A nice change from my usual buckwheat pancake recipe. I made this using low fat buttermilk and regular buckwheat flour (never heard of light buckwheat flour) and I got 7 large, thick pancakes. Tasty.

cpenner March 23, 2003

I got 10 thick 3-inch pancakes. Whole wheat pastry flour made them extra hearty.

Nose March 21, 2010

totally in love with this recipe. used ginger in place of clove powder.

cosang September 17, 2009