Buckwheat Pancakes
A cherished Appalachian tradition from the Mountain State. These hearty buckwheat pancakes have a distinctive tangy flavor and earthy nuttiness that's been warming West Virginia families for generations. Often made with a starter that's kept going all winter, they're the original sourdough pancake.
Equipment Needed
Instructions
Mix dry ingredients: In a large bowl, whisk together the buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
Mix wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir gently until just combined - the batter should be slightly lumpy. Don't overmix or the pancakes will be tough.
Let the batter rest: Let the batter rest for 5 minutes while you heat the griddle. This allows the flour to hydrate and the leavening to start working.
Heat the griddle: Heat a griddle or large skillet over medium heat. Lightly grease with butter. Test the temperature by sprinkling a few drops of water - they should sizzle and evaporate quickly.
Cook the pancakes: Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. The buckwheat makes them darker than regular pancakes, so watch carefully.
Flip and finish: Flip the pancakes and cook another 1-2 minutes until cooked through. Transfer to a warm plate and cover loosely while you cook the remaining batter.
Serve West Virginia style: Stack pancakes on plates and top with a generous pat of butter and warm maple syrup. Serve with breakfast sausage and, for true Appalachian tradition, a side of applesauce - it pairs beautifully with the buckwheat flavor.
💡 Pro Tips & Variations
- Appalachian tradition: In West Virginia, buckwheat pancakes were traditionally made with a "starter" - saved batter that fermented overnight, creating a tangy sourdough-like flavor.
- Overnight method: For traditional flavor, mix flour, buttermilk, and a pinch of yeast the night before. Add remaining ingredients in the morning.
- Buckwheat isn't wheat: Despite the name, buckwheat is actually a seed related to rhubarb, not a grain. It's naturally gluten-free, though this recipe uses some wheat flour.
- The right color: Buckwheat pancakes should be darker than regular pancakes. Don't wait for them to look as golden as wheat pancakes or they'll be overcooked.
- Preston County tradition: Preston County, West Virginia hosts the annual Buckwheat Festival, celebrating this Appalachian staple since 1941.
- Make it gluten-free: Replace the all-purpose flour with more buckwheat or a gluten-free flour blend for 100% buckwheat pancakes.