These buckwheat pancakes are light and fluffy and made entirely from scratch. They’re not too sweet and are scented with vanilla, making them extra delicious. You can make these with 100% buckwheat flour or use our recommended blend of buckwheat flour and all-purpose flour. The blend will make fluffier, more tender pancakes. In the first step of the recipe, we mix milk and lemon juice (or vinegar) together. This is an easy way to mimic buttermilk. The acid reacts with the baking soda and makes the pancakes light and fluffy. Instead of mixing the milk and acid, you can substitute buttermilk. Or, if you would prefer to use baking powder, we’ve provided tips in the notes section below. We call for unsalted butter in the recipe. You can use salted butter, but you may want to reduce the amount of salt used.
Category: not set
Cuisine: not set
1 cup (120 grams) buckwheat flour
1/2 cup (65 grams) all-purpose flour or use an all-purpos
1 1/4 cups (295 ml) milk, dairy and non-dairy both will work
2 tablespoons fresh lemon juice or white vinegar
4 tablespoons unsalted butter melted, plus more for skillet
1 tablespoon sugar
3/4 teaspoon baking soda see notes for substituting baking powder
1/2 teaspoon fine sea or table salt
1 large egg
1 teaspoon vanilla extract
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