1 cup buckwheat flour — use 100% buckwheat for gluten-free (check packaging for cross-contamination)
1/2 cup all-purpose flour — omit or replace with oat flour for a denser, gluten-free option
1 tbsp sugar (or 2 tbsp maple syrup) — adjust to taste
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
1 large egg (or 1/4 cup applesauce + 1 tsp baking powder for vegan swap)
2 tbsp melted butter or neutral oil (coconut oil optional)
1 tsp vanilla extract (optional)
Optional add-ins: 1/2 cup fresh blueberries, sliced banana, or 1/4 cup chopped toasted nuts
Instructions
Mix dry ingredients: In a large bowl whisk together the buckwheat and all-purpose flours, sugar, baking powder, baking soda, and salt until evenly distributed.
Whisk wet ingredients: In a separate bowl beat the egg lightly, then stir in the buttermilk, melted butter (warm, not hot), and vanilla until smooth.
Combine and rest: Pour the wet into the dry and stir gently until just combined; a few small lumps are okay. Let the batter rest 8–10 minutes so the buckwheat hydrates and the batter thickens slightly.
Preheat your skillet: Heat a heavy skillet or griddle over medium-low and brush with a little butter or oil. Test with a few drops of water—the pan is ready when they dance and evaporate.
Cook the pancakes: Ladle about 1/4 cup batter per pancake onto the skillet. If using add-ins (blueberries, nuts), sprinkle them on now. Cook until bubbles form and edges look set, about 2–3 minutes; flip and cook 1–2 minutes more until golden and springy.
Keep warm and serve: Transfer finished pancakes to a single layer on a baking sheet and keep in a 200°F (95°C) oven while you cook the rest. Serve immediately with butter, maple syrup, fruit, or savory toppings.
Notes
Nutty, tender and surprisingly fluffy buckwheat pancakes—easy to make, adaptable for gluten-free or vegan diets, and perfect for brunch or batch-cooking.
