buckwheat pancakes

March 7, 2012

Buckwheat Pancakes original

There’s a little place near us called Seward Cafe. This hippied-out, laid back, cooperatively-run, vegan-loving, charming spot has some amazing, healthy breakfasts. It’s my go-to place when I don’t want to bust my gut eating piles of greasy diner fare. One of my faves is the B&G Deluxe – two biscuits with steamed broccoli, grilled mushrooms & garlic, topped with cashew-mushroom gravy, tomatoes & scallions. It’s incredible, friends. Also out of this world? The fact that they serve breakfast with a side of sprouts.

Most amazing of all? Their buckwheat pancakes.

Dan and I headed over there a couple of weeks ago to share an omelette, a pancake, and the New York Times crossword. Too cute, aren’t we?

Their buckwheat pancakes are made with local organic flours, milk, eggs, and honey. Honey! I decided then and there that I needed to introduce myself to buckwheat flour and try recreating those beauties.

I have to say I was pretty proud of what I created. I’m trying more and more to create my own recipes and really, truly adapt. It’s a hard slog but bit by bit, I’m getting better at it.

I was nervous that these wouldn’t turn out but actually, they were damn near perfect. Using only buckwheat flour and wholewheat flour gave them a real nuttiness and earthy flavour that I adored. They were fluffy, crisp around the edges, and perfect with a pat of butter, some sliced bananas, and a healthy drizzle of maple syrup.

Buckwheat Pancakes 650

Buckwheat Pancakes


  • 1 cup buckwheat flour
  • 1 cup wholewheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 3/4 cups buttermilk or milk
  • 2 large eggs
  • 3 tbsp honey
  • 2 tablespoons unsalted butter, melted
  • canola oil, to heat in pan


  1. Melt two tablespoons unsalted butter in a small pan and set aside to cool slightly.
  2. Combine buckwheat flour, wholewheat flour, baking powder, salt, and nutmeg in a medium sized bowl and whisk together.
  3. In a separate larger bowl combine buttermilk, eggs, honey, and melted butter. Whisk til the mixture is smooth and completely blended.
  4. Heat canola oil in a large frying pan on medium-low heat. Add dry ingredients to wet ingredients and use a spatula to mix until just combined. Pour a quarter of the mixture into heated pan. Cook until bubbles start to form on top of the cake and the edges start to brown slightly. Flip and cook for another few minutes. Serve immediately with sliced bananas, butter, and maple syrup. Makes four large pancakes.
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{ 22 comments… read them below or add one }

Annie March 7, 2012 at 9:26 am

Hi there! Do you know what the hours are at Seward Cafe for breakfast/lunch on the weekends? (in other words, what time do they start serving lunch?)


Angharad March 7, 2012 at 9:42 am

Hi Annie, I’m afraid I don’t know when they start serving lunch – I’ve actually only ever had breakfast there! There is a phone number on their website though so it wouldn’t take long to find out!


Jen February 5, 2013 at 5:17 pm

Hi there, what is the equivalent measurement of a cup? Want to make these in the UK and we don’t really use cups a lot!

Kathryn March 7, 2012 at 10:13 am

I love buckwheat pancakes, they have such a delicious taste and texture. These are definitely going into my weekend breakfast rotation!


Deanna March 7, 2012 at 1:54 pm

I’ve been wanting to make buckwheat pancakes, but I’ve been having a hard time finding buckwheat flour. I know I can get it at Whole Foods so I guess I’ll just have to give in and make the trek down there.


Pattie May 14, 2013 at 6:43 pm

i got mine at Raleys/Nob Hill


dana @ my little celebration March 7, 2012 at 6:51 pm

where did you get your buckwheat flour and what kind was it?


Angharad March 7, 2012 at 9:17 pm

I got buckwheat flour in the bulk section of my community coop (Seward Coop) but I believe Whole Foods also carries it and Bob’s Red Mill is a brand you could look out for.


PolaM March 7, 2012 at 11:43 pm

they look deliciously fluffy and wholesome!


Megan March 8, 2012 at 1:12 am

Man, I love Seward Cafe! So glad to have this recipe – thanks!


mommylisa March 8, 2012 at 4:54 am

There are gems like that all over the city aren’t there??? I am a huge fan of pancakes. I especially like to make baked pancakes with good sausage and a little cinnamon and nutmeg in them.


holly March 8, 2012 at 10:47 am

these look amazing!

and i just realized i’ve never been to seward cafe…how much of a travesty is that? maybe that can change in march? let’s think about it. i owe you an email. it’s coming soon!

happy thursday :)


janetha @ meals & moves March 8, 2012 at 1:03 pm

mm–these remind me of my childhood. my mom only fed us wheat pancakes and i always wanted white ones.. but now? i crave the wheat.


Chung-Ah | Damn Delicious March 8, 2012 at 1:56 pm

These look great – packed with all kinds of healthy stuff. I’ve never tried anything with buckwheat flour so I’m super excited to give this a try.

Thanks for sharing such a wonderful recipe! :)


Katharina March 8, 2012 at 2:03 pm

I love buckwheat! Over the summer I started eating roasted buckwheat groats on top of yogurt with honey and fruits for breakfast. The nuttiness and roasted flavor.. And the crunch! Those pancakes sound like such a great way to start the day!

Also, that B&G Deluxe sounds AWESOME!



Krystal March 19, 2012 at 1:22 pm

I made this pancakes for breakfast with friends on Sunday and they were amazing. I had never made anything with buckwheat flour before but these were easy, way healthier than regular (white flour, white sugar) pancakes, and IMHO way tastier. These make my adult palate happy while also meeting my desire to eat less processed foods!


Angharad March 19, 2012 at 3:36 pm

Hi Krystal, so glad you liked them! I feel the exact same way re making my adult palate happy while meeting my desire to eat less processed foods. With you all the way!


Dimitra April 9, 2012 at 4:01 pm

I made these beauties yesterday for brunch and they came out absolutely perfect! I added pecan nuts and a handful of blueberries to the batter, and the result was gorgeous! I always eat pancakes with a dollop of plain yogurt, maple syrup and lots of berries, it’s a combination I can’t resist!
I love buckwheat flour because it’s gluten free, and this recipe was a great opportunity to use it! Thank you so much!


Kaitlyn July 1, 2012 at 12:20 pm

I was searching around for a buckwheat pancake recipe this morning, and was happy to stumble upon a fellow Minneapolis resident’s recipe…taking Seward Cafe’s recipe as the basis, no less! Of course, this did tempt me just to pop out for breakfast at Seward instead of making it. I’m glad I stayed in, though, these were great! I added blueberries, 2 tbsp flax seeds, 1/2 tsp cinnamon, and 1/2 tsp cardamom. And I used almond milk, just because it is what I had on hand. Tasted great and had a great texture!


Tamsin Kurth January 13, 2013 at 2:20 pm

These are AMAZING! I have just made a batch and I can see them all being gone by the end of the day. I used coconut oil instead of butter and cooked them in that too and it was delicious. Good to come across fellow Brits…I am a Brit living in Anchorage, Alaska. We have a city on the coast called Seward interestingly enough! Thanks for the recipe! It’s going in my recipe box for sure


Angharad January 17, 2013 at 4:56 pm

Ahh! So great to hear from you Tamsin! Love hearing from other Brits in the States — Anchorage sounds like such an adventure, wow. So glad you loved the pancakes! They’re an absolute favourite of mine!


Angharad February 7, 2013 at 5:08 pm

Hi Jen!
1 cup is generally equivalent to 8oz or 225g (as mentioned on my conversions page). Different flours can weigh differently though so it may not be an exact conversion.



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