
These wholesome buckwheat pancakes are incredibly fluffy, featuring a nutty, earthy flavor from the buckwheat flour. Perfectly balanced with tangy buttermilk, they make a satisfying and delicious weekend breakfast or brunch.
In a large mixing bowl, whisk together the plain flour, buckwheat flour, caster sugar, baking powder, bicarbonate of soda, and 1/2 teaspoon of salt until well combined.
In a separate jug or medium bowl, whisk the melted butter, large eggs, and buttermilk until the mixture is smooth.
Make a well in the center of the dry ingredients and slowly pour in the wet mixture. Stir gently with a wooden spoon or whisk until just combined. The batter should be thick; avoid overmixing to keep the pancakes light and fluffy.
Heat a large non-stick skillet or griddle over medium heat and lightly brush with vegetable oil. Drop 3–4 tablespoons of batter per pancake into the pan, forming neat circles. Cook 2–3 at a time, ensuring you do not overcrowd the pan.
Cook for 2–3 minutes until bubbles appear on the surface and the edges look set. Flip carefully and cook for another 2 minutes until both sides are a deep golden brown. Transfer to a warm oven on low heat while you repeat the process with the remaining batter.
Serve the pancakes warm in a stack, topped with fresh blueberries and a generous drizzle of maple syrup.
For the fluffiest results, let the batter rest for 10 minutes before cooking to allow the leavening agents to activate. If you don't have buttermilk, you can make a quick substitute by mixing 400ml of milk with 1 tablespoon of lemon juice or white vinegar and letting it sit for 5 minutes.




