Buckwheat Pancakes

Instructions

1. Prepare the dry ingredients
   In a large bowl, whisk together the buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
2. Mix the wet ingredients
   In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
3. Combine the batter
   Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or rubber spatula just until combined. Some small lumps are okay - don't overmix. Let the batter rest for 5 minutes to allow the flour to absorb the liquid.
4. Heat the cooking surface
   Heat a large non-stick skillet or griddle over medium heat. Lightly coat with cooking spray or a small amount of butter.
5. Cook the pancakes
   Pour 1/4 cup of batter onto the hot surface for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until the second side is golden brown, about 1-2 minutes more.
6. Keep pancakes warm
   Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while cooking the remaining batter.
7. Serve
   Serve the pancakes hot with maple syrup, fresh berries, or your favorite pancake toppings.