Black buckwheat gives these pancakes an incredibly rich, nutty flavour. For an even deeper taste, try dry roasting the whole black buckwheat before milling it into flour — this simple step elevates the flavour to another level.

If you don’t mill your own grain, you can use our black buckwheat flour and gently dry roast it in the oven before baking to achieve a similar depth of flavour.

For a lighter texture and milder taste, substitute half of the buckwheat flour with all-purpose flour. Self-raising flour also works well, or choose wholewheat flour if you prefer a higher nutrient profile and fuller flavour.

This recipe makes approximately 12 medium pancakes, serving 2–4 people

Ingredients

• 1 cup + 1 tablespoon Black buckwheat flour
  (or ½ cup Black buckwheat flour + ½ cup flour of choice)
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1¼ cups buttermilk or natural yoghurt
• 2 eggs
• ½ teaspoon pure vanilla extract
• Butter, for cooking

Method

1. Combine Dry Ingredients
   In a medium bowl, whisk together the buckwheat flour (or flour blend), sugar, baking powder, baking soda, and salt.
2. Mix Wet Ingredients
   In a separate jug, measure the buttermilk (or yoghurt). Add the eggs and vanilla extract and whisk until well combined.
3. Make the Batter
   Pour the wet ingredients into the dry ingredients all at once. Gently mix until just combined.
   The batter should remain slightly lumpy — do not overmix.
   Allow to rest briefly while preheating the pan.
4. Preheat the Pan
   Heat a pan or griddle over medium-low heat. Lightly brush with about 1½ teaspoons of butter.
5. Cook the Pancakes
   Give the batter a gentle stir (buckwheat can naturally settle).
   Using a ¼ cup measure, pour batter onto the warm skillet.

Cook for 2–3 minutes, until:

• Small bubbles appear on the surface
• The outer edge (about 2–3 cm) looks matte rather than glossy

Flip and cook for a further 1–2 minutes, until golden brown.

1. Keep Warm
   Transfer cooked pancakes to a cooling rack, or place on a baking tray in a preheated 200°F (95°C) oven to keep warm.
2. Repeat & Serve
   Gently stir the batter between batches and add more butter to the pan as needed.
   Serve immediately.

Note:

I found that the pancakes tasted even better the following day too, the flavour deepened.

This recipe is adapted from Cookie and Kate's recipes.

Serving Suggestions

• Cultured butter and raw honey
• Seasonal berries and thick yoghurt
• Maple syrup and toasted nuts
• Stewed apples with cinnamon