Fluffy Buckwheat Pancakes Recipe

In a large bowl, whisk together the buckwheat flour, all-purpose flour, sugar, baking powder, and salt.

In a separate bowl, beat the eggs. Add the milk and melted butter and whisk until well combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix – lumps are okay.

Heat a non-stick skillet or griddle over medium heat. Spoon 1/4 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown.

Serve the pancakes warm with maple syrup.