You might also look for recipes for Blinis (small Russian buckwheat pancakes).

Did you check the back of the package of buckwheat flour for a pancake recipes? These are Bob's Red Mill recipes from the web site:

Buckwheat Pancakes

INGREDIENTS:
2 cups Buckwheat Flour
4 tsp Baking Powder
1/2 tsp Sea Salt
2 cups + 1 Tb Water
2 Tb Vegetable Oil

Mix dry ingredients in a bowl. Add liquids and whisk to mix.

Preheat pancake griddle until a drop of water will "dance" on it. (Oil or spray griddle as needed).

Spoon batter onto hot griddle to make pancakes about 4-5" across. Turn when edges seem dry (they wont brown much because they donÂt contain sugar).

Keep cakes warm while you cook remaining cakes (or cool on racks to use as flatbread).

Batter may thicken as it stands. Before spooning subsequent rounds of cakes on the griddle, stir in 1-2 tablespoons of water as needed.

Makes 12 pancakes.
NUTRITIONAL INFORMATION
Servings Size: 1 Pancake

Calories 90, Calories from Fat 25, Total Fat 3g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 250mg, Total Carbohydrate 16g, Dietary Fiber 1g, Sugars 0g and Protein 2g.
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Down-Home Buckwheat Pancakes

Enjoy with fresh fruits or butter and syrup or jam. Our Buckwheat Flour is not produced in our gluten free facility and may contain gluten.

INGREDIENTS:
1 cup Buckwheat Flour
1/4 tsp Sea Salt
1 tsp Baking Powder
2 Tb Molasses
1 large Egg, well beaten
1 cup Milk
1 Tablespoon Vegetable Oil

Mix together the first 7 ingredients (buckwheat flour through vegetable oil) just until wet.

Spoon out or ladle out onto a medium hot griddle; cook until bubbles are well-formed around edges of pancakes; turn and cook other side. Serve with warm maple syrup or raw honey and fresh fruit.

Makes 6 pancakes.

NUTRITIONAL INFORMATION
Servings Size: 1 Pancake

Calories 140, Calories from Fat 40, Total Fat 4.5g, Saturated Fat 1.5g, Cholesterol 40mg, Sodium 190mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 6g and Protein 5g.
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BUCKWHEAT WAFFLES with Peach Butter
(source: The Splendid Grain - by Rebecca Wood)

Serves 2-3

1 t. active dry yeast
3 c. warm milk or soy milk
2-1/2 c. buckwheat flour
1/2 c. unbleached all-purpose flour
1 t. ground cinnamon
Dash of freshly grated nutmeg
1/2 t. sea salt
2 T. sorghum or other table molasses
2 T. unsalted butter, melted
Peach Butter (recipe follows)
Maple syrup

Soften the yeast in warm milk for 5 minutes. Combine the buckwheat flour, all-purpose flour, and salt in a large mixing bowl. Pour the yeast mixture into the flour and stir to mix well. Beat in the molasses and butter. Loosely cover and let rest for 1-hour at room temperature or refrigerate overnight.

Heat a nonstick waffle iron until hot. Pour the batter onto the iron. Bake until steam stops escaping from the iron, 5-6 minutes. Serve hot with peach butter and maple syrup.

PEACH BUTTER

4 T. unsalted butter, cold, cut into 1-inch pieces
2 T. cream cheese, at room temperature
1 peach peeled and chopped
2 T. maple syrup
1/4 t. grated orange zest
freshly-grated nutmeg

Put the butter and cream cheese in a food processor and process until smooth. Add the peach, syrup, zest, and pulse until the fruit is finely chopped but NOT pureed. Scrape into a small serving bowl and sprinkle nutmeg on top. (The butter can be kept, well covered, in the refrigerator for 1 week.)
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BLINI
(Source: The Birkett Mills Buckwheat Cookbook)

2 c. milk
1 T. sugar
1 pkg. active dry yeast
2 c. all-purpose flour
2 T. melted butter or margarine
3 eggs separated
3/4 t. salt
1/2 c. buckwheat flour

Scale milk, pour into a large bowl. When lukewarm, add sugar and yeast, mixing well to dissolve yeast. Stir in 1 c. all-purpose flour; cover bowl and set in warm place until "sponge" doubles in bulk (about 1-1/2 hours). Combine butter, egg yolks and salt. Stir down the sponge and add butter-egg mixutre. along with buckwheat flour and 1 c. all-purpose flour. Beat egg whites until stiff but not dry, then gently fold into batter. Cook batter, one T. per blini, on a hot buttered griddle or skillet. Flip blini to brown second side after batter appears set on top. Cover blini with a towel and hold in 200°F oven until serving. Accompany blini with caviar, smoked slmon, minced onion, sour cream...

-Grainlady

Thanks, Grainlady. I did see the recipes on Bob's web site, but was hoping someone on the forum had a tried-and-true favorite.

This is an old PA Dutch recipe for them:

Buckwheat Cakes

1 tsp. dry yeast
1/4 cup lukewarm water
1 cup cold water
1 cup buckwheat flour
1/2 cup white flour
3/4 tsp. salt
1 Tbs. molasses
2 Tbs. melted butter
1/2 tsp baking soda, dissolved in 1/4 cup hot water

Dissolve the yeast in the lukewarm water; then add cold water. Into a 2-quart mixing bowl, sift together the flours and salt. Stir in the yeast mixture and beat until smooth. Cover and place in refrigerator overnight.

Next morning, add the remaining ingredients, mix and let stand for 30 minutes at room temperature. Cook on both sides a hot greased griddle. Makes 16 4-inch cakes.