Buckwheat Pancakes

Thanks to Chef John you finally have a buckwheat buttermilk pancakes recipe that will start your morning off with a smile.

Rated 4.7 from 43 votes

1 cup buckwheat flour

1 1/2 teaspoons white sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1 1/4 cups buttermilk

1 large egg, beaten

1/4 teaspoon vanilla extract

1 tablespoon unsalted butter, or as needed

Whisk buckwheat flour, sugar, baking powder, salt, and baking soda together in a bowl.

Beat buttermilk, egg, and vanilla extract together in another bowl. Pour flour mixture into buttermilk mixture; whisk until batter is thick and smooth. Let batter rest for 5 minutes until bubbles form and batter relaxes.

Melt butter on a griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

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