Buckwheat Yogurt Pancakes

Pancakes with syrup drizzled over them and fresh berries on a white plate with a white background.

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.

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
2 ½ teaspoons baking powder (only use 1¼ tsp if baking at altitude)
½ teaspoon baking soda (only use ¼ tsp if baking at altitude)
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 ⅓ cup (60–80 ml) whole milk, as needed

For Serving

Salted butter, maple syrup, honey, or jam

Instructions

1. 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.

2. Mix the dry ingredients
   In a medium bowl, whisk together the all-purpose flour, buckwheat flour, sugar, baking powder, baking soda, and salt.

3. Mix the wet ingredients
   In a separate bowl, whisk together the yogurt, eggs, vanilla extract, and melted butter until smooth.

4. 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.

5. 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.

6. 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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