Fluffy Buckwheat Pancakes

Servings: 8

Prep Time: 5

Cook Time: 10

Total Time: 15

The perfect recipe for buckwheat pancakes that taste great and have a fluffy texture that will keep you coming back for more!

5 from 13 votes

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Make a well in the center. See the note below for making homemade buttermilk.
Pour the buttermilk, eggs, melted butter, and vanilla into the middle of the bowl (if using). Starting in the center, whisk the eggs first to break them into the buttermilk, then combine the rest of the wet ingredients. Mix the batter by moving from the outside of the bowl in, until all the dry ingredients are fully incorporated.

Heat a large non-stick griddle, well-seasoned cast iron pan, or non-stick pan over medium heat. Once hot, grease it with oil. Immediately, pour ⅓ cup of batter per pancake.
Cook the first side for about 2 minutes, until bubbles rise to the surface and the edges of the pancakes become defined. Flip the pancakes over and cook until the other side for one more minute. Do not press down with a spatula.
Remove the pancakes, keep them warm, and repeat the process with the remaining batter.

Serve the buckwheat pancakes topped with butter, syrup, and your favorite toppings.

If making the buttermilk, add 1 ½ tablespoons of white vinegar or fresh lemon juice inside a large measuring cup. Add enough regular or dairy-free milk to reach the 1 ¾ cup line. Stir and allow the mixture to sit for 5 minutes before using.
Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.