Buttermilk Buckwheat Pancakes

Buttermilk buckwheat pancakes are a legendary breakfast staple in our family’s home. For years, my father has lived by the one buckwheat pancake breakfast rule – starting every morning with just one cake. He believes if you start your day with just one cake topped with butter, garlic, pepper, and salt, you’ll maintain a healthy blood sugar and weight. 🙂 Whether frying a simple sourdough recipe, or using this buttermilk recipe, buckwheat has so much good for you stuff going on it’s hard to ignore. The earthy, nutty, mushroomy flour is gluten free and more closely related to rhubarb and sorrel than it is to any grass grain like wheat or spelt. It is a nutritional powerhouse with a lower caloric density than other grain-based flours, yet all the mineral and antioxidant benefits. Studies have shown it to help lower cholesterol and fight adult-onset diabetes.

When you make these pancakes, we go for the savory flavor adding butter, garlic, salt, and pepper. However, they are also very delicious with maple syrup and/or buckwheat honey (though that might counter the diabetes benefit). We’ve provided a tutorial video with our daddy making the cakes that is not only entertaining, but also at an excellent pace to cook along with. So, if you want a kitchen partner and coach your first time, just watch and cook alongside the Archman! We grow, harvest, and mill the buckwheat all on our farm. Our flour is whole grain with some of ‘the black’ bran or seed coat that has not been sifted out. This amps up the flavor, nutritional value, and beautiful color in the buckwheat flour.

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Instructional Video

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Here’s what organic buckwheat looks like in bloom and ripening in the field on our farm. Beautiful.