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Fluffy Buckwheat Pancakes

Fluffy Buckwheat Pancakes

Despite the name, buckwheat is not a type of wheat; it is the seed of a plant related to rhubarb, and its flour has an earthy, slightly nutty flavor. On its own it makes dense pancakes, so we mix it half and half with all-purpose flour for a stack that is tender and fluffy but still tastes of something.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings (about 12 pancakes)
Ingredients Method Notes

Ingredients
  

  • 3/4 cup (90 g) organic buckwheat flour
  • 3/4 cup (95 g) all-purpose flour
  • 2 tbsp sugar or maple syrup
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 3/4 cups buttermilk well shaken
  • 2 large eggs
  • 3 tbsp melted butter plus more for the pan
  • 1 tsp vanilla extract

Method
 

  1. Whisk the buckwheat flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl.
  2. In another bowl, whisk the buttermilk, eggs, melted butter and vanilla.
  3. Pour the wet ingredients into the dry ones and stir just until no streaks of flour remain. A few lumps are fine. Let the batter rest for 10 minutes; it will thicken and turn slightly bubbly.
  4. Heat a griddle or large skillet over medium heat and brush lightly with butter.
  5. Pour 1/4 cup of batter per pancake. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set, then flip and cook for 1–2 minutes more.
  6. Keep cooked pancakes warm on a tray in a 200°F (95°C) oven while you cook the rest.

Notes

  • Over-mixing develops gluten in the all-purpose flour and makes the pancakes tough; stir only until combined.
  • Buckwheat browns faster than wheat flour, so keep the heat at medium.