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1700s-present - Pennsylvania Dutch, Appalachian, and early American farm cooks using buckwheat flour

Buckwheat Cakes

Name: Buckwheat Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup buckwheat flour; 1/2 cup all-purpose flour; 1 teaspoon active dry yeast; 1 tablespoon molasses; 1 1/2 cups warm milk or water; 1/2 teaspoon kosher salt; 1/2 teaspoon baking soda; Butter, for the griddle; Maple syrup or molasses, for serving

Buckwheat cakes were once a cold-weather American breakfast staple, especially in Pennsylvania, Appalachia, and boardinghouses. Buckwheat grew well in poor soils, and an overnight batter gave the cakes a tangy flavor before modern baking powder pancakes took over.

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Difficulty

Moderate

Prep time

15 minutes plus overnight rest

Cook time

20 minutes

Total time

35 minutes plus overnight rest

Servings

4 servings

Region

Pennsylvania, Appalachia, and early American breakfast tables

Era introduced

1700s-present

Introduced by

Pennsylvania Dutch, Appalachian, and early American farm cooks using buckwheat flour

Recipe tools

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The Story

Buckwheat cakes were a serious breakfast before pancakes became mostly a quick weekend treat. Older batters often used yeast and an overnight rest, producing a lightly sour flavor and tender texture. In Pennsylvania and parts of Appalachia, buckwheat remained tied to local mills, church suppers, and winter breakfasts. This version uses a small amount of yeast and molasses for the older character.

Ingredients

1 cup buckwheat flour
1/2 cup all-purpose flour
1 teaspoon active dry yeast
1 tablespoon molasses
1 1/2 cups warm milk or water
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
Butter, for the griddle
Maple syrup or molasses, for serving

Equipment

Griddle
Mixing bowl
Whisk
Spatula
Measuring cups and spoons

Directions

The night before, whisk buckwheat flour, all-purpose flour, yeast, molasses, and warm milk or water.
Cover and let stand at cool room temperature overnight.
In the morning, stir in salt and baking soda.
Heat a buttered griddle over medium heat.
Pour batter into small rounds.
Cook until bubbles form and edges look set.
Flip and cook until browned on the second side.
Serve hot with butter and syrup or molasses.

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Buckwheat Cakes

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The Story

Ingredients

Equipment

Directions

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