Buckwheat Molasses Pancakes

I started thinking about these pancakes awhile ago when I made allergy-friendly Buckwheat Molasses Cookies for my sweet boy. The flavor combination was so irresistible that I knew I would repeat it somehow. I finally got the chance with these Buckwheat Molasses Pancakes! I made them entirely with buckwheat flour the first time around and they were good (perfect if you’re looking for gluten-free). But I settled on a mixture that included part buckwheat and part all-purpose flour. I think they ended up a bit fluffier this way.

These are perfect for the holidays. The spices and molasses make them smell just like Christmas!

Buckwheat Molasses Pancakes

  • 1/2 cup all-purpose flour
  • 1/2 cup buckwheat flour
  • 2 tbsp. sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1 egg
  • 2 tbsp. molasses
  • 1 1/4 buttermilk
  • 1 tbsp. butter, melted
In a medium bowl combine flours, sugar, baking powder, baking soda, salt, and spices. In a separate bowl whisk together remaining ingredients. Pour wet ingredients into dry ingredients and mix until just combined.
Pour batter by 1/4 cupfuls onto a hot, buttered griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown. Serve with butter and maple syrup.


inspired by Taste of Home


  1. says

    I’m making these right now, but I tried one, just to see how they turned out. The pancakes are nice and fluffy! Plus, I love the gingerbready-ness to it! I think these are the best pancakes I’ve had in awhile.

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