Rustic Buckwheat Pancakes

Rustic Buckwheat Pancakes are the perfect way to bring warmth and comfort to your breakfast table. With their nutty flavor, fluffy texture, and golden edges, these pancakes offer a wholesome twist on the classic stack. Made with a blend of buckwheat and all-purpose flour, they strike the perfect balance between hearty and tender, ensuring every bite is both satisfying and delicious.

What makes buckwheat special is its naturally earthy taste and nutrient-rich profile—it isn’t wheat at all, but a seed, making it a popular choice for gluten-sensitive diets when used alone. However, when combined with buttermilk, eggs, and a touch of butter, buckwheat flour creates irresistibly light and flavorful pancakes that pair beautifully with maple syrup, honey, or fresh berries.

Pancakes have a long history across cultures, from European griddle cakes to American flapjacks. Buckwheat versions, in particular, have been enjoyed in both France and Ukraine for centuries, making them a timeless favorite.

Bring a touch of tradition and comfort to your mornings with this cozy, easy-to-make recipe.

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Recipe Yield: 10–12 pancakes (4 servings)

INGREDIENTS

1 cup buckwheat flour
1 cup all-purpose flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
2 cups buttermilk
2 large eggs
3 tbsp unsalted butter, melted (plus more for cooking)
1 tsp vanilla extract

INSTRUCTIONS

1. Mix dry ingredients:
In a large bowl, whisk together buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.

2. Prepare wet mixture:
In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla until smooth.

3. Combine and rest:
Pour wet ingredients into dry mixture. Gently stir until just combined—do not overmix. Let the batter rest for 5 minutes to allow it to thicken.

4. Heat and grease pan:
Warm a nonstick skillet or griddle over medium heat. Lightly butter the surface.

5. Cook pancakes:
Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden brown.

6. Serve warm:
Stack pancakes and serve immediately with butter, maple syrup, fresh berries, or your favorite toppings.

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Helpful Tips to Perfect This Recipe

• Don’t Overmix Batter: Stir just until the flour disappears—overmixing makes pancakes tough.
• Use Buttermilk for Tang: Buttermilk keeps these pancakes fluffy with a slight tang that balances the nutty buckwheat.
• Cook on Medium Heat: Too high heat will brown the outside before the inside cooks through. Medium ensures fluffy centers.