Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Apple-Buckwheat Pancakes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 28, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 45 mins Servings: 4 Sweet apples make a delicious foil for earthy buckwheat flour in these hearty fall-friendly flapjacks. Ingredients 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 Directions 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. 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. 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. Armando Rafael Cook's Notes You can swap out the apples for sliced nectarines, pears, or peaches if you like. Rate it Print