Buckwheat Flapjacks with Molasses Maple Syrup

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  • 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

Molasses Maple Syrup

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


  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

Combine in a pitcher and stir well.