Easy Fluffy Buckwheat Pancakes Recipe

Start with some milk and stir in 2 tablespoons of lemon juice or vinegar to mimic buttermilk.

Whisk together 1 cup of buckwheat flour, 1/2 cup all-purpose flour, 1 tablespoon of sugar, 3/4 teaspoon baking soda, and 1/2 teaspoon of salt.

Whisk in 1 teaspoon of vanilla extract and one egg into the milk mixture.

Pour the wet ingredients into the dry and add 4 tablespoons of melted butter.

Whisk until there are no clumps of flour, accepting a few small lumps.

Cook the pancakes in a skillet over medium heat using a 1/4 cup of batter for each pancake.

When bubbles appear on the top, flip the pancake and cook until done in the middle.

If pancakes brown too quickly, reduce the heat.

Serve warm with sliced bananas, berries, and pure maple syrup.

Equipment Needed

Spice Level:

Dietary