Buckwheat Short Stack (2) Recipe
Make Buckwheat Short Stack (2) Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dry Ingredients
Wet Ingredients
For Serving
Method
Preparation
- 1
Mix Dry Ingredients
In a large bowl, whisk together the buckwheat flour, baking powder, salt, and sugar until well combined.
- 2
Cooking
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are fine.
- 4
Preheat Skillet
Heat a non-stick skillet or griddle over medium heat. You can lightly grease with cooking spray or a small amount of butter if desired.
- 5
Cook Pancakes
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until you see bubbles forming on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.
- 6
Serve
Stack the pancakes on a plate and serve warm with maple syrup and fresh berries if using.
