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RECIPE: Buckwheat Pancakes


(Serves 3-4 pax)

  1. 1.5 cups SaveAGram buckwheat flour (or use 3/4 cup buckwheat and 3/4 cup plain flour, for fluffier pancakes)

  2. 1 tbsp sugar

  3. 1/2 tsp salt

  4. 3/4 tsp baking soda

  5. 1.25 cups buttermilk (diy: 1.25 cups milk of your choice, mixed with 2 tbsp white vinegar and left to stand for 5 min)

  6. 1 egg

  7. 3 tbsp melted butter


  1. Mix dry ingredients (1-4) together

  2. Whisk wet ingredients (5-7) together

  3. Combine all ingredients; don’t over-mix

  4. Adjust batter if required for pancake mix consistency (sometimes it can get thick; add milk/water if so. Or add more flour if too watery)

  5. Cook pancakes on a lightly buttered griddle; flip when bubbles start to appear


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