Buckwheat Yogurt Pancakes
Mar 28, 2025
These light and fluffy pancakes are made with a mix of all-purpose and buckwheat flour for a nutty flavor and tender texture. The addition of yogurt makes them extra moist, and a splash of vanilla extract adds just the right amount of warmth and sweetness.
NOTE: This recipe is formatted for higher altitude. If you are cooking at sea level double the quantities of baking soda and baking powder.
Ingredients
¾ cup (90 g) all-purpose flour (or substitute all buckwheat or a gluten free flour mix for a gluten free option)
¼ cup (30 g) buckwheat flour
2 tablespoons granulated sugar
1¼ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1 cup (240 g) plain yogurt (full-fat or non-fat)
2 large eggs
2 tablespoons (28 g) melted unsalted butter or neutral oil
1 tablespoon (15 ml) vanilla extract
¼ to ā…“ cup (60–80 ml) whole milk, as needed
For Serving
Salted butter, maple syrup, honey, or jam
Instructions
-
Heat the pan
Warm a griddle or nonstick skillet over medium-high heat, then reduce to medium once hot. A drop of water should dance across the surface, not instantly evaporate. -
Mix the dry ingredients
In a medium bowl, whisk together the all-purpose flour, buckwheat flour, sugar, baking powder, baking soda, and salt. -
Mix the wet ingredients
In a separate bowl, whisk together the yogurt, eggs, vanilla extract, and melted butter until smooth. -
Combine wet and dry
Add the wet ingredients to the dry ingredients and stir until just combined. If the batter feels too thick, slowly add milk, a tablespoon at a time, until the consistency is pourable but still thick. -
Cook the pancakes
Lightly oil or butter your griddle. Scoop batter onto the hot surface and cook until bubbles appear on the top, about 2 minutes. Flip and cook for another 1–2 minutes until golden and cooked through. -
Serve warm
Stack them up and serve with maple syrup, butter, or your favorite toppings.
Tips & Variations
-
Make these 100% Gluten free by swapping for all buckwheat flour
-
Add blueberries, banana slices, or chocolate chips for fun mix-ins or any seasonal fruit.
Enjoy your stack of warm, vanilla-scented pancakes with a hearty twist from buckwheat!
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