Dads Buckwheat Pancakes

Kathie Carr


My Dad was an avid beekeeper. He grew buckwheat for the spcial dark honey that came from buckwheat blossoms.

Both dark honey and buckwheat pancakes are strong flavored and people seem to either love them or hate them. If you love them this is the recipe for you!

Dad loved to make these pancakes himself even though he rarely cooked otherwise. When ever he could he made them and served them to his children and grandchildren with great pride.

Imagine... he felt he had produced the honey and the pancakes. This was truly his speciality.

pinch tips: Perfect Bacon Every Time





15 Min


5 Min


3/4 c
2 Tbsp
vegetable oil
1 c
2 large
1 Tbsp
buckwheat honey (ok to use any honey)
1 1/2 tsp
baking powder
3/4 c
buckwheat flour
3/4 c
whole wheat flour
1/4 tsp
1/2 tsp
baking soda
2 c
blueberries, divided
butter for topping finished pancakes
1/2 c
buckwheat honey or maple syrup

Directions Step-By-Step

Combine milk, oil, buttermilk, eggs and honey in a large mixing bowl. Blend them completely and set aside.

In another medium-sized bowl, mix all the dry ingredients including baking powder, buckwheat flour, wheat flour salt and baking soda and mix well.

Combine the dry ingredients in the large bowl containing wet ingredients and stir till all are fully mixed. Fold in a cup of blueberries and keep aside.
Heat a non-stick skillet on a low to medium flame and spread ¼ cup of pancake batter into it. Within 1 ½ minutes, bubbles will start forming on the upper side. When this happens, check by lifting one side of the pancake to see whether the other side has become brown, and then turn it over to the other side. Cook the other side of the pancake for the same time and when it turns golden brown in color, transfer into a plate and serve with the remaining blueberries, butter, and buckwheat honey or maple syrup.

About this Recipe

Course/Dish: Other Breakfast, Pancakes