These buckwheat pancakes are light and fluffy and made entirely from scratch. They’re not too sweet and are scented with vanilla, making them extra delicious. You can make these with 100% buckwheat flour or use our recommended blend of buckwheat flour and all-purpose flour. The blend will make fluffier, more tender pancakes.
In the first step of the recipe, we mix milk and lemon juice (or vinegar) together. This is an easy way to mimic buttermilk. The acid reacts with the baking soda and makes the pancakes light and fluffy. Instead of mixing the milk and acid, you can substitute buttermilk. Or, if you would prefer to use baking powder, we’ve provided tips in the notes section below.
We call for unsalted butter in the recipe. You can use salted butter, but you may want to reduce the amount of salt used.
1 cup (120 grams) buckwheat flour
1/2 cup (65 grams) all-purpose flour or use an all-purpose gluten-free flour blend
1 1/4 cups (295 ml) milk, dairy and non-dairy both will work
2 tablespoons fresh lemon juice or white vinegar
4 tablespoons unsalted butter, melted, plus more for skillet
1 tablespoon sugar
3/4 teaspoon baking soda, see notes for substituting baking powder
1/2 teaspoon fine sea or table salt
1 large egg
1 teaspoon vanilla extract
Combine the milk and lemon juice, and then set aside for five minutes. This mixture mimics buttermilk, which when mixed with the baking soda later in the recipe, makes the pancakes fluffy.
Meanwhile, whisk the flours, sugar, baking soda, and the salt in a medium bowl.
Whisk the egg and vanilla into the curdled milk.
Make a well in the center of the flour mixture. Pour the milk mixture and melted butter into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has a few small lumps.
Heat a large skillet (or use a griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
Lightly brush the skillet with melted butter. Use a 1/4-cup measuring cup to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.
When the edges look dry, and bubbles start to appear and pop on the top surface of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and your favorite pancake toppings.
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