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    You are in: Home / Recipes / Buckwheat Pancakes (Yeast Method) Recipe
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    Buckwheat Pancakes (Yeast Method)

    Buckwheat Pancakes (Yeast Method). Photo by Olga Botnar

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    GrandmaIsCooking's Note:

    this is one of my adopted recipes. Based on the reviews, I have not made any changes. The original submitter said this was her mother's recipe for buckwheat pancakes. You have to start the night before, but the result is well worth it. You even have the possibility of using a starter like with sourdough. (Prep time does not include overnight period.)

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    Serves: 4-6


    large p ...

    Units: US | Metric


    1. 1
      Combine flours and salt.
    2. 2
      Soften yeast in warm water; stir in 1 tablespoon brown sugar.
    3. 3
      Stir this liquid into the dry ingredients and mix well.
    4. 4
      Be sure to use a large enough bowl so that your bowl is no more than half full at the beginning to allow plenty of room for rising.
    5. 5
      Cover and let stand overnight at room temperature.
    6. 6
      Next morning, stir batter, then add remaining sugar, the baking soda and oil and mix well.
    7. 7
      If you want to try using a starter next time, reserve 1 cup of batter (it will keep for several weeks in the refrigerator).
    8. 8
      Fry the remaining batter in a lightly greased frying pan or griddle (I prefer cast iron) as you would for regular pancakes, turning once.
    9. 9
      To use starter:.
    10. 10
      When you are ready to prepare the recipe again, place starter (all of it) in a large bowl (see warning, step 4 above).
    11. 11
      Add 2 1/4 cups warm water, 2 1/4 cups flour, and 1 1/4 cups buckwheat flour and stir until smooth.
    12. 12
      Cover; let stand overnight as before.
    13. 13
      Next morning stir batter, then add 2 tablespoons brown sugar, 3/4 teaspoons soda and 2 tablespoons oil.
    14. 14
      Repeat steps 7 and 8 above.

    Ratings & Reviews:

    • on January 30, 2013


      These are absolutly the best buckwheat pancakes I've had in years. They are slightly crisp on the outside and spongy and cake-like on the inside. I've been looking for the perfect recipe for years and this is it! My grandmother used to make these for me when I was a little girl and when I asked her for her recipe, she said it was from a "mix" that she could no longer find. FYI - if you're using an electric griddle, I set mine to 325, which worked perfectly. Thank you so much for posting this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2003


      These were great pancakes and were a big hit with the whole family!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 09, 2003


      These are excellent and a great hit with the guys I fed. =) The starter idea is great. Will try it next time. Loved the brown sugar in this recipe. It set off the flavor of the nutty buckwheat perfectly. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Buckwheat Pancakes (Yeast Method)

    Serving Size: 1 (194 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 542.5
    Calories from Fat 80
    Total Fat 8.9 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 831.6 mg
    Total Carbohydrate 102.7 g
    Dietary Fiber 6.7 g
    Sugars 11.3 g
    Protein 14.3 g

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