A good recipe for buckwheat pancakes is the Buttermilk Buckwheat Pancake recipe from Taste of Home. It uses simple ingredients including buckwheat flour, sugar, butter and eggs along with spices to create a hearty and tasty pancake.
In a large bowl, combine 1 cup of buckwheat flour, 2 tablespoons of brown sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt and 1/8 teaspoon each of ground nutmeg, cinnamon and cloves. In a separate bowl, whisk an egg together with 1 tablespoon of melted butter and 1 cup of buttermilk. Stir the dry and wet mixtures together until just moistened.
Coat a griddle with cooking spray and heat. Drop batter onto griddle in 1/4 cup portions and cook until bubbles form on the surface of the pancakes. Flip them, and cook until the second side has become golden brown. This recipe makes four servings. It can be altered to individual tastes by adding or omitting ingredients. The buttermilk can be replaced with regular milk and extra ingredients such as blueberries, bananas or nuts can be stirred in before cooking.
This recipe has received mostly positive reviews. One person said that those who prefer less sweetness can reduce or eliminate the brown sugar. Some suggest the addition of molasses instead.