Apple-Buckwheat Pancakes

Prep Time:
30 mins
Total Time:
45 mins

Sweet apples make a delicious foil for earthy buckwheat flour in these hearty fall-friendly flapjacks.


  • 1 ¾ cups unbleached all-purpose flour

  • ¼ cup buckwheat flour

  • 2 tablespoons sugar, plus more for sprinkling

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon kosher salt

  • 2 cups buttermilk

  • 1 ½ teaspoons fresh lemon juice

  • 2 large eggs

  • 2 tablespoons unsalted butter, melted and cooled

  • 1 teaspoon safflower oil

  • 4 to 5 very thin apple slices

  • Greek yogurt and maple syrup, for serving


  1. In a large bowl, whisk together flours, sugar, baking powder, baking soda, and salt until very well combined, about 30 seconds. In a large measuring cup, beat together buttermilk, lemon juice, eggs, and butter. Make a well in dry ingredients; stir in wet mixture until lumpy and just combined. Let rest 10 minutes.

  2. Preheat oven to 200 degrees and place a rimmed baking sheet fitted with a wire rack inside. Heat a large nonstick or cast-iron skillet over medium; add oil, then wipe with a paper towel, leaving behind a thin film.

  3. Working in batches, add heaping quarter-cups of batter to skillet, spreading lightly with the bottom of the cup. Cook, adding apple slices to each pancake as bubbles form, until edges have set and undersides are golden-brown, 2 to 3 minutes. Sprinkle with sugar, then flip and cook 2 minutes more. Transfer finished pancakes to oven to keep warm. Serve with Greek yogurt and maple syrup.

    apple-buckwheat pancakes
    Armando Rafael

Cook's Notes

You can swap out the apples for sliced nectarines, pears, or peaches if you like.

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