Buckwheat Pancakes

buckwheat pancakes
Photo: John Dolan
Prep Time:
35 mins
Total Time:
50 mins

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!


  • 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


  1. 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.

  2. 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.

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