The ratio of buckwheat flour to wheat flour and the range of the addition of water, egg and salt was determined by single factor test. The formula of sweet buckwheat pancakes made of superfine flour was optimized by response surface test with sensory as the evaluation standard. The results showed that the optimal formula of sweet buckwheat pancakes was: buckwheat flour: flour was 7∶3, 160% of water, and the proportion of egg and salt in the pancake is 16.0% and 1.1% of the total weight, respectively. The pancakes were soft and delicate, which has a unique buckwheat flavor and abundantly nutritional value.