Cinnamon Buckwheat Pancakes recipe

Preparation Time: 10 minutes | Cooking Time: 10 minutes

These fantastic cinnamon buckwheat pancakes are made with golden caster sugar for a toffee-like flavour. Serve warm with a drizzle of syrup and a handful of berries.


  • 140g buckwheat flour
  • 85g self-raising flour
  • 2 tsp. cinnamon
  • 1 tsp. bicarbonate of soda
  • 3 eggs
  • 285ml buttermilk
  • 5 tbsp. golden caster sugar
  • 3 eggs


  1. Sift flours, cinnamon and bicarb into a bowl. Stir in the sugar. Make a well in the centre and crack in the eggs, then whisk into the flours with the buttermilk until well combined and smooth.

  2. Heat oil or butter in a large frying pan over a medium-high heat. Drop a few spoonfuls of batter into the pan to make pancakes around 10cm across. Cook until bubbles appear on the surface of the pancake, then flip and cook until golden brown on the other side. Serve warm.

If you like, warm together some maple syrup with a pinch of cinnamon to make a delicious cinnamon syrup to pour over the pancakes. Recipe makes around 8-10 pancakes.

Recipe Details:

  • Author: Laura Young.
  • Published:

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