This stack of pancakes is crisp at the edges with a tender, nutty crumb from buckwheat and pockets of soft, caramelized apple. A touch of cinnamon and vanilla adds warm sweetness without overpowering the grainy, earthy notes. A dollop of tangy yogurt and a drizzle of maple balance the flavors and add creaminess. These pancakes work well for a relaxed weekend breakfast or a special brunch with coffee. Serve hot with extra apple slices and toasted nuts for texture.
Ingredients
- 1 cup buckwheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 large egg
- 1 1/4 cups milk (dairy or plant-based)
- 2 tablespoons melted butter or neutral oil, plus more for the pan
- 1 teaspoon vanilla extract
- 1 medium apple, peeled, cored and grated or finely diced (about 1 cup)
- 1/2 teaspoon ground cinnamon
- Plain yogurt or Greek yogurt for serving (about 1 cup)
- Maple syrup and toasted chopped walnuts or pecans to finish
Instructions
- In a large bowl combine buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk to evenly distribute the leavening.
- In a separate bowl whisk the egg, milk, melted butter, and vanilla until blended. Pour the wet mixture into the dry ingredients and stir gently until just combined; small lumps are fine.
- Fold the grated or finely diced apple and cinnamon into the batter. Let the batter rest 8–10 minutes so the buckwheat hydrates and the apple softens slightly.
- Heat a nonstick or cast-iron skillet over medium heat and brush lightly with butter or oil. Spoon 1/4-cup portions of batter onto the skillet, leaving space between pancakes.
- Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook the second side 1–2 minutes more until golden and cooked through. Adjust heat as needed to avoid burning.
- Transfer cooked pancakes to a warm plate and keep covered while you finish the batch. Reheat the skillet between batches if it cools down.
- Serve stacks topped with a generous spoonful of yogurt, a drizzle of maple syrup, and a sprinkle of toasted walnuts or pecans. Add extra apple slices if desired.
Tips or Variations
- For a gluten-free version, use 3/4 cup extra buckwheat flour plus 3/4 cup oat flour instead of all-purpose flour.
- Swap pears for apple, or fold in a handful of raisins for a fruitier pancake.