Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Buckwheat Pancakes Be the first to rate & review! They have the earthy flavor but are also light and fluffy like your favorite hotcakes. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on November 18, 2024 Rate PRINT Share Close Prep Time: 35 mins Total Time: 50 mins Servings: 4 Jump to recipe Our buckwheat pancakes are light and fluffy like the best hotcakes but they also have the earthy buckwheat taste that fans love. Combining buckwheat flour and all-purpose flour keeps them from being dense and heavy, as all buckwheat flour pancakes can be. Buttermilk adds to their taste and delicate texture, its tang complements the buckwheat. The recipe is as easy to make as basic pancakes, but don’t skip the 15 minutes the batter needs to sit before you cook them—it makes a big difference and ensures your pancakes are tender. Serve them with sausage patties and fried eggs for a hearty, crowd-pleasing breakfast. Or go lighter and top with yogurt and fresh fruit. Either way, don't skimp on the maple syrup! How to Make Perfectly Round Pancakes That Look Like They Were Ordered at a Diner Cook Mode (Keep screen awake) Ingredients 1 ½ cups unbleached all-purpose flour ½ cup buckwheat flour 2 teaspoons baking powder ½ teaspoon baking soda 2 tablespoons sugar ½ teaspoon kosher salt 3 large eggs, room temperature 2 tablespoons unsalted butter, melted, plus more, room temperature, for serving 1 ½ cups buttermilk 1 teaspoon pure vanilla extract Safflower oil, for griddling Pure maple syrup, for serving Directions Combine dry ingredients: In a large bowl, whisk together flours, baking powder, baking soda, sugar, and salt. Add wet ingredients and mix: Make a well in center; add eggs, butter, buttermilk, and vanilla. Whisk until just combined but still lumpy (do not overmix). Let stand 15 minutes. Preheat and oil skillet or griddle: Preheat a large cast-iron or nonstick skillet or griddle over medium. Drizzle with 1 teaspoon oil; wipe with a paper towel to leave a thin film. Cook pancakes: Pour 1/4 cup batter per pancake onto skillet, leaving 1 inch between each. Cook until bubbly on top and golden on bottom, and beginning to lift from skillet along bottom edges, 2 to 3 minutes. Flip and cook on other side until golden on bottom, puffed, and just cooked through, about 1 minute more. Keep warm while cooking remaining pancakes: Transfer to a baking sheet lined with a wire rack; keep warm in oven on low heat until ready to serve. Serve with butter and syrup. 5 More Pancake Recipes to Try Old-Fashioned Pancakes Oatmeal Pancakes Ricotta-Cornmeal Pancakes Pumpkin Pancakes Cottage Cheese Pancakes Originally appeared: Martha Stewart Living, January/February 2018 Rate It PRINT