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Fluffy Buckwheat Griddlecakes

Fluffy Buckwheat Griddlecakes To cook these fluffy griddlecakes, you need medium low heat on your griddle, or 300 degrees F. Slow heat gives them plenty of time to rise fully.

Makes about 11-12 medium griddlecakes.


  • 2 eggs, lightly beaten
  • 1 1/2 Tbsp melted butter (or oil)
  • 1 1/2 tsp vanilla extract (or 3/4 tsp rum extract)
  • 1 1/4-1 1/2 c buttermilk (or 1 Tbsp lemon juice and milk)
  • 1 1/2 c all purpose flour
  • 1/4 c buckwheat flour
  • 1/4 c whole wheat flour
  • 3 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • 3/4 tsp salt


  1. Heat griddle to 300 degrees F.
  2. Mix eggs, melted butter, vanilla and buttermilk until well blended.
  3. In a large bowl, whisk together all purpose flour, buckwheat flour, whole wheat flour, sugar, baking powder, and salt.
  4. Slowly incorporate everything together, until consistency of thick syrup is attained. Leave everything a bit lumpy (this helps the rise, and keeps from getting gummy).
  5. Brush griddle with a small amount of oil. Drop batter by 1/4 cup measures. When cakes have bubbles on edges and a few in center, flip. Cook remaining side around two minutes. Serve hot with plenty of butter and syrup.

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