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  • Mar 27th 2019
  • 0 comment


  • 1 cup buckwheat
  • 1/2 cup rolled oats
  • 1 1/2 tablespoons sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla
  • 3-4 tablespoons butter

PREP TIME: 15 minutes COOK TIME: 15 minutes TOTAL TIME: 30 minutes


  1. Preheat oven to 200°F.
  2. Attach KitchenAid® Grain Mill attachment to your KitchenAid® Stand Mixer. Position large mixing bowl under attachment to catch grains. Set mill to medium-fine setting and process buckwheat and rolled oats. Add sugar, baking soda, and salt to grains, and stir to combine.
  3. Whisk buttermilk, eggs, and vanilla in second bowl and add to dry ingredients, stirring just to combine. Batter will be lumpy. Heat griddle or large heavy skillet over medium-low heat. Melt butter a bit at a time. Skillet is ready when a few drops of water sizzle when sprinkled on the surface.
  4. Working in batches, scoop 1/4 cup batter per pancake into pan, cooking until small bubbles cover surface and bottom is golden. Turn over and cook until golden brown, about 2 minutes.
  5. Transfer pancakes to baking sheet in oven to keep warm while cooking remaining pancakes. Serve immediately with additional butter, syrup, and/or fresh fruit.

Makes 12 pancakes