Total Time
25mins
Prep 10 mins
Cook 15 mins

These pancakes are still fluffy like all wheat pancakes, the only thing different is their color. The cinnamon adds a nice touch that fits very well with maple syrup or pumpkin butter. These would probably also be very good with the addition of a chopped apple into the batter. From Cooking Light magazine

Ingredients Nutrition

Directions

  1. In a large bowl combine the whole wheat flour, buckwheat flour, sugar, baking powder, cinnamon, and salt.
  2. In a smaller bowl, slightly beat egg, whisk in milk, and oil.
  3. Add egg mixture to flour mixture, stirring just until mixed.
  4. Spoon about 1/4 cup of batter onto a greased hot skillet or griddle; turn pancakes when tops are covered with bubbles and edges look cooked.
  5. Makes about 10 small pancakes.

Reviews

(2)
Most Helpful

I make these too only the recipe I have calls for all-purpose flour and regular milk (your version is healthier). I think the flavors are great. Thank you so much for posting this!

AmyZoe January 14, 2009

Quite good, a little thin - I thought that the cinnamon went very well with the buckwheat flavor but wasn't quite strong enough to show up over the flavor of the buckwheat. Not bad at all.

Roosie October 05, 2007

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