Buckwheat Pancakes

Name: Buckwheat Pancakes
Prep time: 35 min
Total time: 50 min
Ingredients: 1.5 cups unbleached all-purpose flour; 0.5 cup buckwheat flour; 2 teaspoons baking powder; 0.5 teaspoon baking soda; 2 tablespoons sugar; 0.5 teaspoon kosher salt; 3 large eggs, room temperature; 2 tablespoons unsalted butter, melted, plus more, room temperature, for serving; 1.5 cups buttermilk; 1 teaspoon pure vanilla extract; Safflower oil, for griddling; Pure maple syrup, for serving

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By

Martha Stewart Test Kitchen

Updated on April 29, 2020

Prep Time:

35 mins

Total Time:

50 mins

Servings:

4

Layer these earthy pancakes with sausage patties and fried eggs for a hearty, crowd-pleasing breakfast. Or go lighter and top with yogurt and fresh fruit. Either way, don't skimp on the maple syrup!

Ingredients

1 ½ cups unbleached all-purpose flour
½ cup buckwheat flour
2 teaspoons baking powder
½ teaspoon baking soda
2 tablespoons sugar
½ teaspoon kosher salt
3 large eggs, room temperature
2 tablespoons unsalted butter, melted, plus more, room temperature, for serving
1 ½ cups buttermilk
1 teaspoon pure vanilla extract
Safflower oil, for griddling
Pure maple syrup, for serving

Directions

In a large bowl, whisk together flours, baking powder, baking soda, sugar, and salt. Make a well in center; add eggs, butter, buttermilk, and vanilla. Whisk until just combined but still lumpy (do not overmix). Let stand 15 minutes.
Preheat a large cast-iron or nonstick skillet or griddle over medium. Drizzle with 1 teaspoon oil; wipe with a paper towel to leave a thin film. Pour 1/4 cup batter per pancake onto skillet, leaving 1 inch between each. Cook until bubbly on top and golden on bottom, and beginning to lift from skillet along bottom edges, 2 to 3 minutes. Flip and cook on other side until golden on bottom, puffed, and just cooked through, about 1 minute more. Transfer to a baking sheet lined with a wire rack; keep warm in oven on low heat until ready to serve. Serve with butter and syrup.