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 🌄 💤 ⏳
Brunswick Stew 🌄 💤
Bruschetta 🌄 💤
Buckwheat Pancakes - Claude's Version 🌄 💤 ⏳
Buckwheat Pancakes - Gem's Version 🌄 💤 ⏳
Buckwheat Pancakes - Petey's Version 🌄 💤 ⏳
🖨 🖨
Buckwheat Pancakes - Petey's Version
Buckwheat Pancakes - Petey's Version
{Serving suggestion only*}
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These buckwheat pancakes are a hearty and wholesome breakfast option. Made with a blend of buckwheat and all-purpose flour, they cook up fluffy and delicious. Perfectly paired with butter and maple syrup, they're a great way to start your day...or mine!
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 a well-seasoned griddle, cast iron skillet, or non-stick pan over medium heat. The pan should be ready for the batter as soon as it is mixed.
In a large bowl, whisk together the buckwheat flour, all-purpose flour, sugar, salt, and baking soda.
Beat the egg with a fork and mix it with half of the buttermilk. Add the melted butter and stir to combine.
Add the egg mixture to the dry ingredients, then slowly pour in more buttermilk as needed to achieve a thick but pourable batter. Avoid over-mixing; a few lumps are fine.
Lightly coat the pan with 1/2 teaspoon of vegetable oil, spreading it with a paper towel.
Ladle the batter onto the hot surface to your desired size, approximately 4 to 5 inches wide. Use about 1/4 cup of batter per pancake. Reduce the heat to medium-low.
Cook for 2 to 3 minutes until bubbles form at the center. Flip the pancake and cook for another 1 to 2 minutes until nicely browned.
Keep cooked pancakes warm in an oven set to "warm," or stack them on a plate and cover with a towel. Reapply oil between batches as needed.
Serve warm with butter and maple syrup.
Servings\Yield
Makes about 8 to 10 pancakes, 4 to 5 inches each
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 - Petey'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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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
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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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