Buckwheat Pancakes (Yeast Method)

"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.)"
photo by Olga Botnar photo by Olga Botnar
photo by Olga Botnar
photo by HEATHER H. photo by HEATHER H.
Ready In:
16 large pancakes




  • Combine flours and salt.
  • Soften yeast in warm water; stir in 1 tablespoon brown sugar.
  • Stir this liquid into the dry ingredients and mix well.
  • 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.
  • Cover and let stand overnight at room temperature.
  • Next morning, stir batter, then add remaining sugar, the baking soda and oil and mix well.
  • If you want to try using a starter next time, reserve 1 cup of batter (it will keep for several weeks in the refrigerator).
  • Fry the remaining batter in a lightly greased frying pan or griddle (I prefer cast iron) as you would for regular pancakes, turning once.
  • To use starter:

  • When you are ready to prepare the recipe again, place starter (all of it) in a large bowl (see warning, step 4 above).
  • Add 2 1/4 cups warm water, 2 1/4 cups flour, and 1 1/4 cups buckwheat flour and stir until smooth.
  • Cover; let stand overnight as before.
  • Next morning stir batter, then add 2 tablespoons brown sugar, 3/4 teaspoons soda and 2 tablespoons oil.
  • Repeat steps 7 and 8 above.

Questions & Replies

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  1. 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!
  2. These were great pancakes and were a big hit with the whole family!
  3. 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!
  4. Simple, easy, delicious. Follow the bouncing ball and you will be fine.
  5. Sorry,but I did not feel it correct to apply stars when I made too many changes,and it would not be fair to the poster,grandmalscooking. Without the buckwheat flour,I decided to use wholewheat.The batter was really stiff,and I added more water so as all the flour would be at least a bit wet.Not sure how much I added but think it would have been about another cup and a half. The finished product was good even though I did add a bit more water to make a bit fluid. Purchased some buckwheat later in the day and put this to work,in the end I did not use as this also was much too stiff for the way I felt it shoud have been,you need to pour this onto the griddle,so it has a chance to spread and cook.Respectfully Don Steele


  1. I started out making this exactly as specified in the recipe. But we were not getting enough buckwheat flavor and texture, so we have eliminated the all-purpose flour. That did it for us...perfection! Beautiful, fluffy, kindof gritty cakes. (My kids call them "dirt cakes", but I'm sure they mean that in the most complimentary way.) :-) We love this recipe, with our added tweak. We often halve the recipe.



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