Martha Stewart Buckwheat Pancakes

Martha Stewart buckwheat pancakes are a fluffy, easy breakfast made with buckwheat flour, all-purpose flour and buttermilk, ready in 50 minutes. It's a hearty weekend breakfast idea for Sunday brunch, lazy mornings or holiday guests, and it pairs well with sausage and fried eggs.

Let the batter sit for 15 minutes before it ever touches the pan, because that rest hydrates the flours and relaxes the gluten. Skip it and the pancakes turn out tougher and flatter.

Martha blends buckwheat flour with all-purpose flour so you get the earthy flavor without the dense, heavy texture of a pure buckwheat batch. The buttermilk tang then balances that nutty taste, and the lumpy batter keeps everything tender.

Martha Stewart Buckwheat Pancakes

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

35

minutes

Cooking time

15

minutes

Calories

390

kcal

Light and puffed with a golden crust, these pancakes carry a nutty buckwheat flavor and a gentle buttermilk tang. A quick griddle cook over medium heat keeps the centers soft and the edges lightly crisp.

Ingredients

• 1 1/2 cups unbleached all-purpose flour
  

• 1/2 cup buckwheat flour
  

• 2 teaspoons baking powder
  

• 1/2 teaspoon baking soda
  

• 2 tablespoons sugar
  

• 1/2 teaspoon kosher salt
  

• 3 large eggs, room temperature
  

• 2 tablespoons unsalted butter, melted, plus more, room temperature, for serving
  

• 1 1/2 cups buttermilk
  

• 1 teaspoon pure vanilla extract
  

• Safflower oil, for griddling
  

• Pure maple syrup, for serving
  

Directions

• Combine the dry ingredients: Whisk 1 1/2 cups all-purpose flour, 1/2 cup buckwheat flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 2 tablespoons sugar and 1/2 teaspoon kosher salt in a large bowl. Whisking well spreads the leaveners evenly, so every pancake rises the same.
• Add the wet ingredients: Make a well in the center, then add 3 room-temperature eggs, 2 tablespoons melted butter, 1 1/2 cups buttermilk and 1 teaspoon vanilla. Whisk until just combined but still lumpy, then let the batter stand for 15 minutes.
• Preheat the skillet: Heat a large cast-iron or nonstick skillet or griddle over medium. Drizzle in 1 teaspoon safflower oil and wipe it with a paper towel so only a thin film is left.
• Cook the pancakes: Pour 1/4 cup batter per pancake onto the skillet, leaving 1 inch between each. Cook 2 to 3 minutes, until bubbly on top and golden underneath. Flip and cook about 1 minute more until puffed and cooked through.
• Keep them warm and serve: Move the finished pancakes to a baking sheet lined with a wire rack and keep them warm in a low oven while you cook the rest. Serve with softened butter and pure maple syrup.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 11-inch balloon whisk, Checkered Chef cooling racks, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use all buckwheat flour instead of mixing flours?

You can, but the pancakes will turn out denser and heavier, which is exactly why the recipe blends in all-purpose flour. If you want to lean more buckwheat, try swapping in 1/4 cup extra and keep the full 15-minute rest.

What can I use if I don't have buttermilk?

Stir 1 tablespoon lemon juice or white vinegar into 1 1/2 cups milk and let it sit 5 minutes until it thickens slightly. It gives you the tang the buckwheat needs, though real buttermilk makes the texture a bit more delicate.

How do I keep the pancakes warm for a crowd?

Set them on a baking sheet fitted with a wire rack and keep them in an oven on its lowest heat. The rack lets air circulate underneath, so the bottoms stay crisp instead of steaming.

Can I make the batter ahead of time?

Mix it the night before and keep it covered in the fridge, since the rest only helps. The baking powder loses some lift overnight, so whisk in an extra 1/2 teaspoon baking powder just before cooking.

Why are my pancakes tough or flat?

Overmixing is the usual cause, because it builds gluten and knocks out the air. Stop whisking while the batter is still lumpy, and don't skip the 15-minute rest.