By: Julia Ossowski
The buckwheat in this recipe adds so much depth and nuttiness to your standard buttermilk pancakes. I might never go back to the classic! Since buckwheat flour is naturally gluten-free, it is easy to make this recipe completely gluten-free, just replace the AP flour with 1 cup of a Gluten-Free AP flour mix (I recommend the Bob’s Red Mill mix). This recipe also includes my favorite trick for keeping pancakes warm while you’re making many rounds of them. Using a backing rack in the oven helps ensure your pancakes don’t get soggy.
If you have leftover pancakes, congrats! You have breakfast covered for the week. Allow pancakes to cool fully, then store in a ziploc bag or sealed container in the freezer. To reheat from frozen, a toaster is easiest. I don’t have one of those, so here’s my method: Blast the pancake in the microwave for 30 seconds to melt the freeze, then add it to a small frying pan over medium heat. Toast on both sides until fully warmed through and a little crispy.
1 cup buckwheat flour
1 cup all-purpose flour
2 Tbsp brown sugar
2 tsp baking powder
1/2 tsp kosher salt
2 cups buttermilk
2 large eggs
1 tsp vanilla extract
3 Tbsp butter plus extra for cooking & serving
How to make:
Pull eggs and buttermilk out a bit before you begin this recipe to allow them to come to room temperature. In a large bowl, whisk together all dry ingredients (buckwheat and all-purpose flours, brown sugar, baking powder & salt). Melt 3 Tbsp butter, then add to a medium bowl. Whisk in the buttermilk, 2 large eggs, and vanilla extract until fully combined. Add liquid mix to dry ingredients and mix gently until just combined. A few lumps are fine. Set aside the mix (just on the counter top, no need to refrigerate) for about 30 minutes before cooking pancakes.
Meanwhile, preheat your oven to the “warm” setting and place a baking rack set inside a baking sheet. You’ll use this to keep your pancakes warm while you cook them in rounds.
After the pancake batter has rested for 30 minutes, heat a heavy-bottomed skillet (be sure it’s non-stick or well-seasoned cast iron) over medium-high heat. Add a knob of butter, allow to melt, then add 1/2 cup scoops of batter for each pancake. Be careful not to over-crowd your pan. Cook over medium heat, adjusting heat slightly higher or lower, as needed. The pancake is ready to be flipped once bubbles appear and pop on the surface and don’t “fill in” with batter. Flip pancake and cook until golden brown on both sides. When finished, move these pancakes to the baking rack in your oven to stay warm and crispy while you cook the remaining batter.
Serve pancakes hot, alongside our apple compote recipe, salted butter & maple syrup.
Make it vegan:
You’ll need to replace a few dairy elements in this recipe to make it vegan. Either dairy-free butter or olive oil can be used wherever butter is called for. To make buttermilk, use a rich plant-based milk (my preference is full-fat Oatly or canned coconut milk) and add 2 Tbsp of apple cider vinegar or lemon juice. Combine that mixture and let it sit for a few minutes before using in this recipe. To replace the eggs, you can use an equivalent of “Just Egg'' or make a flax egg.