These fluffy, nutty, gluten-free buckwheat pancakes are perfect with a pat of butter, drizzle of maple syrup, and fresh fruit on the side.
1 cup buckwheat flour (140g, or ½ cup buckwheat flour and ½ cup whole wheat flour)
1 tablespoon baking powder (21g)
1 teaspoon baking soda (7g)
1 tablespoon sugar (12g)
1/4 teaspoon salt (2g)
1 large egg (at room temperature)
1 1/3 cups buttermilk (315 ml, at room temperature, shaken)
1 teaspoon pure vanilla extract
2 3/4 tablespoons butter (2 tablespoons or 29g, melted and cooled, plus 3/4 tablespoon or 11g for cooking the pancakes)
In a large bowl, whisk together 1 cup buckwheat flour (or mixture of buckwheat and whole wheat flour), 1 tablespoon baking powder, 1 teaspoon baking soda, 1 tablespoon sugar, and ¼ teaspoon salt.
Buckwheat Pancakes dry ingredients.
Add the egg, 1⅓ cups buttermilk, and 1 teaspoon vanilla. Stir until combined, but don’t overmix! Let the batter stand for 10 minutes.
Adding wet ingredients to pancake batter
Next, fold in 2 tablespoons melted butter until just combined. Let stand for another 10 minutes. The batter should thicken slightly as the dry ingredients absorb liquid.
Folding in cooled melted butter.
Heat your griddle or cast iron skillet over medium heat. When butter sizzles, but doesn’t turn brown too fast, you’ll know the heat is correct. Use a portion of the extra 3/4 tablespoon of butter by brushing some of it in the center of the pan surface. Pour ⅓ cup of batter for each pancake (you can also make them larger or smaller as you prefer). Cook until the bottom is browned and bubbles form on the top of each pancake (about 2 to 2½ minutes). Flip the pancake once. Let cook until it springs back when pressed in the center (about 2 minutes). Transfer to a serving plate. Repeat until you’ve used all of the batter.
Cooking buckwheat pancakes in cast iron skillet.
Serve buckwheat pancakes warm topped with butter, maple syrup, and maybe a little fresh fruit on the side!
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