Preston County Buckwheat Pancakes Recipe

Mix dry ingredients

In a large bowl whisk together 1 cup buckwheat flour, 1 cup all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 2 tbsp granulated sugar until evenly combined and aerated.

Combine wet ingredients

In a separate medium bowl whisk 1 1/2 cups milk and 1/2 cup buttermilk until smooth. Add 2 large eggs and 3 tbsp melted unsalted butter (cooled slightly), then whisk in 1 tsp vanilla extract until fully incorporated.

Bring batter together

Make a well in the center of the dry ingredients and pour the wet mixture in. Gently fold with a rubber spatula or whisk until just combined; small lumps are fine. Do not overmix. The batter should be pourable but thicker than crepe batter; if it seems too thick, add up to 2 tbsp more milk.

Rest the batter

Let the batter rest 10 minutes at room temperature. Resting hydrates the buckwheat and yields more tender pancakes.

If using fruit or nuts, fold in 1 cup sliced apples or blueberries and/or 1/2 cup chopped toasted walnuts or pecans into the batter gently after resting. For apple slices, toss very thin slices in a pinch of sugar and a squeeze of lemon to prevent browning.

Prepare toppings: warm maple syrup and soften serving butter so both are ready when pancakes are done.

Preheat pan or griddle

Heat a heavy skillet or griddle over medium heat until hot, about 5 minutes. Test by sprinkling a few drops of water—if they dance and evaporate, the surface is ready. Lightly brush with oil or melt a little additional butter (about 2 tsp) and wipe with a paper towel to leave a thin sheen.

Cook pancakes

For each pancake, pour 1/4 cup batter onto the hot surface, leaving space between them. If using fruit or nuts, place them on the batter immediately. Cook until edges look set and bubbles form and begin to pop on the surface, 2–3 minutes. Flip and cook until the second side is golden brown, 1–2 minutes more. Adjust heat as needed so pancakes brown without burning.

Keep warm and serve

Transfer cooked pancakes to a baking sheet and keep in a 200°F (95°C) oven while you finish the rest so they stay warm and tender. Serve stacks with butter and warm maple syrup, or other preferred toppings.