Mix is made

In a bowl, whisk together the buckwheat flour (and the all-purpose flour if using), baking powder, baking soda, sugar, and salt. This blend of buckwheat ensures a uniform texture.

Stir in Milk and Egg

In the middle of the dry ingredients, make a small indentation, resembling a well. Crack the egg, add milk, and pour in melted butter (or oil). Stir gently.

Avoid Overmixing

Overbeating can make the pancakes tough. Mix the batter until it’s just combined; it should be slightly lumpy, not completely smooth. That helps produce fluffy results.

Brief Pause

Set aside the pancake batter for about 5 minutes. This step thickens it and allows the buckwheat flavor to bloom.

Check Consistency

If the batter is too thick, add a small splash more milk to adjust the consistency. If it’s too thin, add a spoonful of buckwheat flour.

Heat the Pan

Warm a nonstick skillet or griddle on medium heat. Grease lightly with butter or oil.

Portion the Batter

Pour about ¼ cup of batter for each pancake. Spread gently if needed.

Watch for Bubbles

Cook the pancakes on the griddle until small bubbles begin to form on the surface, which should take about 2 minutes. Flip and cook the other side until golden. If your pancakes are browning too quickly before cooking through, lower the heat.

Stack ‘Em Up

Transfer the pancakes to a plate and keep them warm as you finish the rest.

Enjoy

Serve hot with maple syrup, fresh berries, or a dab of butter. This buckwheat pancake is also tasty with savory toppings like eggs or cheese.