Buckwheat pancakes

Total Time
22 min
7 min
15 min
When pancakes are on the menu for breakfast, everyone seems to make it to the table on time. These pancakes are made with a mix of all-purpose and buckwheat flours for fiber-rich whole-grain goodness in every bite. Not enough time on a busy morning? Combine the egg mixture and the flour mixture the night before in separate bowls. Store the egg mixture, covered, in the refrigerator overnight and let the flour mixture stand on the counter. Add a handful of fresh blueberries or raspberries to the top of each poured pancake on the griddle for a berrylicious spin.



1 large egg(s)

Egg whites

1 large

1% low fat buttermilk

1 cup(s)

Unsweetened applesauce

½ cup(s)

Canola oil

1½ Tbsp


1 Tbsp

All-purpose flour

¾ cup(s)

Buckwheat flour

½ cup(s)

Baking powder

2 tsp

Table salt

½ tsp


  1. Combine the egg, egg white, buttermilk, applesauce, oil, and honey in a large bowl. Combine the flour, buckwheat flour, baking powder, and salt in another bowl. Stir the flour mixture into the buttermilk mixture just until blended.
  2. Spray a large nonstick griddle or skillet with nonstick spray and set over medium-low heat. Pour the batter by 1⁄4-cup measures into the skillet. Cook until bubbles just begin to appear at the edges of the pancakes, about 2 minutes. Flip and cook about 1 minute longer. Repeat with the remaining batter, making a total of 12 pancakes. Yields 2 pancakes per serving.