The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Brown Butter Skillet Cornbread 🌄 💤 ⏳
Brunch Casserole 💤 ⏳
Brunswick Chicken 🌄 💤 ⏳
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Bruschetta 🌄 💤
Buckwheat Pancakes - Claude's Version 🌄 💤 ⏳
Buckwheat Pancakes - Gem's Version 🌄 💤 ⏳
Buckwheat Pancakes - Petey's Version 🌄 💤 ⏳
🖨 🖨
Buckwheat Pancakes - Gem's Version
Buckwheat Pancakes - Gem's Version
{Serving suggestion only*}
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Start your day right with these fluffy Buckwheat Pancakes! Made with a blend of buckwheat and all-purpose flour, tangy buttermilk, and a hint of sweetness, these pancakes offer a slightly nutty flavor and delightful texture. Easy to whip up for a hearty breakfast or brunch. Serve warm with butter and maple syrup for a classic comfort food experience.
No Jump Zone
Ingredients
3/4 cup (100g) buckwheat flour
3/4 cup (100g) all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 egg, optional
Up to 2 cups (475 ml) buttermilk
3 tablespoons (42g) unsalted butter, melted and cooled slightly
Vegetable oil for coating the pan
Directions
Preheat the skillet:
Heat a well-seasoned griddle, cast iron skillet, or stick-free pan on medium heat. The pan or griddle should be ready for the batter as soon as it is mixed.
Make the pancake batter:
Whisk together the dry ingredients—the flours, sugar, salt, baking soda—in a large bowl.
Beat the egg with a fork and stir it into half of the buttermilk. Add the melted butter and stir. Add the egg mixture to the dry ingredients, then slowly add more buttermilk as needed to get a thick but pourable consistency for your batter (you may not need all of the buttermilk).
Stir only until everything is combined. Do not over-mix! A few lumps are fine.
Ladle the batter onto the hot pan:
Put a small amount (1/2 teaspoon) of vegetable oil on the pan or griddle and spread it around with a paper towel to coat.
Ladle the batter onto the hot surface to the desired size, about 4 to 5 inches wide. (A 1/4 cup measure will ladle about a 4-inch pancake.) Reduce the heat to medium-low. Allow the pancake to cook for 2 to 3 minutes on this first side.
Flip the pancakes:
Watch for bubbles on the surface of the pancake. When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1 to 2 minutes, or until nicely browned.
Keep the finished pancakes warm:
Keep your pancakes warm on a rack in the oven set on "warm," or stack them on a plate and cover with a towel as you make more. Spread more oil on the pan as needed between batches of pancakes.
Serve with butter and maple syrup.
Servings\Yield
Makes about 8-12 4-inch pancakes
Nutrition Facts
Nutrition Per Serving (2 pancakes) - Calories: 220; Total Fat: 8g (Saturated Fat: 4.5g); Cholesterol: 50mg; Sodium: 380mg; Total Carbohydrates: 32g (Dietary Fiber: 3g, Sugars: 8g); Protein: 6g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... Yes, I have three identical recipes for Buckwheat Pancakes. And in one of them, I explain why!
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: buckwheat, pancakes, breakfast, buttermilk
🗂️ Categories: 🥞 Breakfast & Brunch, 🧒 Foods Kids Love
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Buckwheat Pancakes - Gem's Version was added on April 08, 2025 and last updated on July 07, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. Have questions about a specific recipe? Feel free to reach out to us.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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