Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Buckwheat Pancakes Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 29, 2020 Rate PRINT Share Close Photo: John Dolan Prep Time: 35 mins Total Time: 50 mins Servings: 4 Layer these earthy pancakes with sausage patties and fried eggs for a hearty, crowd-pleasing breakfast. Or go lighter and top with yogurt and fresh fruit. Either way, don't skimp on the maple syrup! Ingredients 1 ½ cups unbleached all-purpose flour ½ cup buckwheat flour 2 teaspoons baking powder ½ teaspoon baking soda 2 tablespoons sugar ½ teaspoon kosher salt 3 large eggs, room temperature 2 tablespoons unsalted butter, melted, plus more, room temperature, for serving 1 ½ cups buttermilk 1 teaspoon pure vanilla extract Safflower oil, for griddling Pure maple syrup, for serving Directions In a large bowl, whisk together flours, baking powder, baking soda, sugar, and salt. Make a well in center; add eggs, butter, buttermilk, and vanilla. Whisk until just combined but still lumpy (do not overmix). Let stand 15 minutes. Preheat a large cast-iron or nonstick skillet or griddle over medium. Drizzle with 1 teaspoon oil; wipe with a paper towel to leave a thin film. Pour 1/4 cup batter per pancake onto skillet, leaving 1 inch between each. Cook until bubbly on top and golden on bottom, and beginning to lift from skillet along bottom edges, 2 to 3 minutes. Flip and cook on other side until golden on bottom, puffed, and just cooked through, about 1 minute more. Transfer to a baking sheet lined with a wire rack; keep warm in oven on low heat until ready to serve. Serve with butter and syrup. Originally appeared: Martha Stewart Living, January/February 2018 Rate It PRINT