Buckwheat Flapjacks with Molasses Maple Syrup

Servings: 14-16 pancakes serving(s)

Prep time: 10 minutes

Total time: 50 minutes

Cooking time: 40 minutes

Take me to the recipe

Buckwheat Flapjacks with Molasses Syrup

Enjoy hearty buckwheat flapjacks (another name for pancakes) for your Pancake Tuesday celebration.

When I was growing up, Shrove Tuesday was always a thrill. It was the only time we ever had breakfast for supper and the upside-down-ness of the day made it all the more exciting.

Then when I moved to France in my early 20s the couple I lived with often made crepes for supper. Marie-France, my landlady, would make a huge stack and we’d begin the meal eating them with cheese and Dijon mustard. Halfway through the stack the plate of cheese would be replaced by jars of jam and honey and onto dessert we’d move.

Buckwheat Flapjacks with Molasses Maple Syrup

Pancake Tuesday is still a thrill in our house. In the past I have always made Old Black Witch’s Blueberry Pancakes, the recipe I grew up with, but I recently came across a recipe for buckwheat flapjacks with molasses so that’s what I’ll make tonight. The buckwheat flour gives them more of a substantial flavour and they’re not as fluffy as my old recipe so don’t feel as dessert-like.

Buckwheat Flapjacks with Molasses Maple Syrup

The recipe is from Deborah Madison’s terrific cookbook, Vegetarian Cooking for Everyone. She serves them with molasses butter, a combination of melted butter and molasses.

I top Buckwheat Flapjacks with a molasses maple syrup, real maple syrup mixed with a little molasses. The combination makes the syrup taste like late-season maple syrup and that’s my favourite.

Be sure to let the batter sit for a few minutes before you start to cook the pancakes. You’ll find this tip and more in The Kitchn’s 10 Pancake Commandments.

Buckwheat Flapjacks with Molasses Maple Syrup Recipe

Makes 14-16 pancakes


  • ¾ cup buckwheat flour
  • ¾ cup all-purpose flour, spelt flour or whole wheat*
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¼ cup Crosby’s Fancy Molasses
  • 2 eggs
  • 3 Tbsp. oil or melted butter (plus more for the pan)
  • 1 ¾ cups buttermilk


  1. Whisk dry ingredients together in a bowl.
  2. In another bowl whisk the molasses, eggs, oil, and buttermilk.
  3. Add wet to dry and combine well.
  4. Warm a fry pan over medium and brush lightly with oil. Using a ¼ cup measure pour batter into hot pan.
  5. Cook until covered with bubbles then flip.

*If you’re using stone ground whole wheat or spelt flour the batter may feel thin but the pancakes will cook up just fine.

Molasses Maple Syrup

  • 1/3 cup real maple syrup
  • 1 Tbsp. Crosby’s Fancy Molasses

Combine in a pitcher and stir well.

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8 thoughts on “Buckwheat Flapjacks with Molasses Maple Syrup

  1. Pauline says:

    Great website! Thanks

  2. Carl Stenholm says:

    What is the ethnic origin of Buckwheat pancakes wit butter and molasses? It was something I ate often as a child. It was clearly an old family recipe. My family was old New England going back to the 1600s. Most of my Family was Northern European. I used to think that it was Swedish, Lithuanian or even Russian. I have found some references that it my have even originated with our colonial English ancestors. What’s the story?

    1. Dear Carl, In my family history buckwheat pancakes were an Acadian thing (Canadian Maritime provinces), which would overlap with New England. And ployes (another name for buckwheat pancakes) were popular in northern Maine and western New Brunswick. Buckwheat crepes are popular in North Western France but I’m not sure if that’s the origin of the Acadian’s use of buckwheat. All that to say, there many be many stories about the origin of buckwheat pancakes. To this day buckwheat is grown and milled in New Brunswick so I have a ready source of fresh flour for this delicious recipe.

  3. Carl Stenholm says:

    Thanks for the answer. It is a Maritime thing like so many things. Like hard tack which turned into oysters crackers in your chowder. Or what we called ‘hulled’ corn, it’s called Hominy in the southern US. In Southern US, we eat it savory, in South America they eat it Maritime-time style, i.e. with sugar and cream. I have to share this: https://www.youtube.com/watch?v=u3_UddjEGMA

    1. Jean ingram says:

      I agree I was raised in Nova Scotia and the only pancakes I ate were buckwheat. Never saw a regular type pancake u till I moved to Toronto in my twenties.

  4. Carl Stenholm says:

    Just to be silly, do you know how to clog? And, I enjoyed curling, You can do wonders with that ‘broom.’

    1. Never learned to clog!

      1. Carl Stenholm says:

        Molasses makes a great Glaze for steaks. Marinate the steak and season it to taste. Give it a first grill at high temp, only one minute or less on a side. Let it rest and continue marinating your guests. Turn the heat down so you can control it. Cut the Molasses with 50% water add some butter. I always add Bourbon for sweetness (I don’t drink the stuff, only Scotch) and Worcester for tartness. When you have the temp below 325F throw some wet fruitwood chips in. Do not open it very often. Monitor the temp for their preference. When you are done marinate your guests once more. you have to wait for the heat to dissipate and the juices to commingle. It is not the same thing as a pie setting. The molasses Glaze is really great it is dark like a crust and gives a good finish.

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