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Feta Buckwheat Pancakes

Feta Buckwheat Pancakes

Marisel Salazar
Sharp, salty, tangy Feta is perfect for breakfast. It pairs deliciously with darkly colored, hoppy buckwheat pancakes. For those that love a bit of sweet and sour, serve these savory style pancakes with a smear of peach or apricot preserves, drizzle of maple syrup and a side of whole grain mustard. It will be the most unexpected stack of pancakes you've ever enjoyed. 


  • 1 cup buckwheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg beaten
  • 1 cup plus 2 tablespoons almond soy or cow's milk
  • 2 tablespoons melted butter or margarine
  • 2 tablespoons canola oil
  • Peach or apricot preserves
  • 1 ounce sheep or cow's milk Feta in water drained
  • Maple syrup for serving
  • Whole grain mustard for serving optional


  • Sift together the flour, baking powder and salt in a bowl.
  • In a separate bowl, beat the egg thoroughly. Add milk and melted butter to beaten egg and whisk well after each addition. Combine the dry ingredients with wet and mix gently until combined.
  • Heat a nonstick sauté pan or griddle over medium heat. You will know when the pan is hot enough if a few drops of water on the pan dance and sizzle.
  • Once pan is hot, add oil. Ladle ¼ cup of batter onto the griddle or pan.
  • Cook 1 to 1½ minutes, turning when edges look cooked and bubbles begin to break on the surface.
  • Once all pancakes are cooked, lightly spread with peach preserves and top with crumbled Feta. Drizzle with maple syrup.*


*Serve warm with a side of whole grain mustard as a dip.

Marisel Salazar

Marisel Salazar lives and works in New York City as a food blogger, social media guru, enthusiastic home chef and restaurant hopper. She comes to NYC by way of Panama and Japan, which imparted on her a deep love of tortillas (the thick, fried sort), sashimi and noodles. Her least favorite part of cooking? Doing dishes.