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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