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Nutty buckwheat pancakes with a hearty, earthy flavor are a vegetarian family breakfast with wholesome, healthy appeal. These old-fashioned griddle cakes are naturally nutritious and satisfying.
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, salt, and sugar until well combined.
In a separate bowl, beat the eggs, then mix in milk and vanilla extract. Melt the butter and allow it to cool slightly before adding.
Carefully combine the wet and dry ingredients, stirring just until incorporated; do not overmix. Let the batter rest for 10 minutes to hydrate the flours.
Preheat a nonstick griddle or skillet over medium heat for at least 2 minutes. Lightly grease the surface with melted butter.
Pour 1/4 cup batter per pancake onto the hot griddle. Cook for 2–3 minutes until bubbles form and edges begin to set, then flip gently and cook another 1–2 minutes until golden brown. Regulate heat to prevent burning and ensure even cooking.
Serve hot, optionally topped with extra butter, maple syrup, or fresh fruit.
