Objective: This study aimed to explore the optimum addition of buckwheat flour in buckwheat Chinese leavened pancakes. Methods: Farinograph, extensograph and viscometer were used to investigated the effects of different buckwheat flour additions on the rheological properties of the mixed flour dough. The hardness, gumminess and chewiness of the Chinese leavened pancake were measured by texture analyzer. The sensory quality of the Chinese leavened pancake was evaluated by the sensory evaluation score. Results: Adding 0~40% buckwheat flour to the flour, the rheological properties of the mixed flour dough became significantly worse with the increase of buckwheat flour content. The water absorption rate, development time and farinograph quality number of the mixed flour dough decreased gradually. When the addition of buckwheat flour was 40%, the farinograph quality number decreased by 69.1%, and the development time decreased by 70.7%. The extensibility and extensigram curve area of mixed flour dough decreased gradually with the increase of buckwheat flour content, and the extension resistance increased first and then decreased. When the addition of buckwheat flour was 20%, the hardness, stickiness and chewiness of the Chinese leavened pancakes were the lowest, and the sensory score was the highest, which increased by 19.4% compared with the blank control. Conclusion: The addition of buckwheat flour reduces the quality of the mixed flour, but an appropriate amount of buckwheat flour can impart a special flavor and nutritional value to the Chinese leavened pancakes. The rheological properties of the mixed flour and the quality of the Chinese leavened pancakes added within 20% are better.