Buckwheat Pancake and Waffle Mix

2026-10-25 · Makes about 6 cups, enough for 3 batches

Ingredients

Method

  1. Weigh the three flours into a large bowl. Add the baking powder, baking soda, salt, and sugar.
  2. Whisk until even. Whole wheat and buckwheat flours clump, so whisk well or sift.
  3. Funnel the mix into a 2-quart mason jar and seal it.
  4. To use, shake the jar to remix, then weigh out 300 g (about 10½ oz, 2 cups) for one batch.

At a Glance

15 oz all-purpose flourweighwhisk until evenseal in a 2-quart jar; shake before use
7½ oz whole wheat flourweigh
7½ oz buckwheat flourweigh
1 Tbsp baking powder
1½ tsp baking soda
1 Tbsp kosher salt
3 Tbsp sugar

Notes

Adapted from J. Kenji López-Alt, The Food Lab (W. W. Norton, 2015), Basic Dry Pancake Mix, p. 149. We tripled it to fill our 2-quart jar and swapped half the flour for whole grains: 50% all-purpose, 25% whole wheat, 25% buckwheat, by weight.

Use it for Buckwheat Pancakes or Buckwheat Waffles.

One batch is about 300 g, not the 10 oz of flour in the original single recipe. The leaveners, salt, and sugar add weight, so 300 g carries a full share of each.

Buckwheat gives an earthy, nutty, slightly bitter edge. That bitterness keeps the cakes from tasting sweet, even under maple syrup. All-purpose flour keeps them light. More buckwheat than this makes them dense and crumbly, because buckwheat has no gluten.

The oils in whole wheat and buckwheat flour go stale faster than all-purpose flour. Use the mix within 1–2 months, or keep the jar in the freezer. The leaveners settle, so always shake before you scoop.