Buckwheat Pancakes

Oct. 16, 2015  |   Emma Zumsen
Buckwheat pancakes topped with strawberries and blueberries.
30 min

We make a giant batch of pancakes at least once a month in our house. We divide the batter into 2-3 bowls and everyone gets to mix in their favorite flavors; my son always picks blueberries, my husband loves toasted almonds and chocolate chips, while I prefer fresh raspberries or orange zest. It makes for a really fun and tasty breakfast and we always have a stack of pancakes left over to toast up and make maple almond butter and pancake sandwiches throughout the week. 


  1. Preheat griddle or large skillet (if electric) to 375° F and grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately.
  2. Mix dry ingredients together in medium bowl.
  3. In a separate bowl mix egg, honey, rice milk, vanilla and grapeseed oil together until totally incorporate.
  4. Slowly add the wet ingredients to the dry ingredients, mixing well as you pour.
  5. Pour 1/4 cup batter for each pancake onto hot griddle.
  6. Cook 1 to 1 1/2 minutes, turning when edges look cooked and bubbles begin to break on surface.
  7. Continue to cook 1 to 1 1/2 minutes or until golden brown.
  8. Serve with pure maple syrup.

About the author

Emma Zumsen

Emma Zumsen

Emma is a wildly curious baker, mama, creator, and reader who loves a good farmer’s market almost as much as she loves a new pair of shoes. Born in Montana and raised in Minnesota, she made her way to the east coast nine years ago where she has settled in Brooklyn with her husband and son. In an effort to channel her various interests, passions, and experiences into something productive, she divides her professional brain between food and digital marketing – both of which she finds endlessly fascinating. Emma’s two favorite foods are freshly popped popcorn shared with her kiddo and guacamole.