Ingredients
- 3/4 cup buckwheat flour
- 1/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch kosher salt
- 1 1/4 cups buttermilk
- 1 large egg, beaten
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon unsalted butter, melted, plus extra for greasing
Instructions
- In a medium bowl, whisk together buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, mix buttermilk, egg, vanilla extract, and melted butter until smooth. Pour the dry ingredients into the wet ingredients and stir gently until just combined; a few lumps are okay.
- Heat a nonstick skillet over medium heat and lightly brush with melted butter. Pour about 1/4 cup of batter per pancake onto the skillet.
- Cook the pancakes for 2-3 minutes until bubbles form on the surface and the edges look set, then flip and cook for another 1-3 minutes until golden brown.
- Serve warm with your choice of toppings like syrup, berries, or a dollop of yogurt.
