Fluffy Buckwheat Pancakes

I know pancakes made with alternative flours aren't new, but this weekend I turned my Japanese-style yogurt pancakes into a buckwheat pancake recipe, and it was literally the best incarnation I've ever made. Buckwheat flour has plenty of upsides: more fiber and protein, plenty of micronutrients like magnesium and B vitamins, and for some people, the fact that it's gluten-free. But those aren't the reasons it was such a game changer for me. It comes down to two things: flavor and lift.

Buckwheat has a marvelous nutty aroma that turns toasty and fragrant as the pancakes brown. When paired with butter in the batter, it takes on an almost cheesy note, making these buckwheat pancakes perfect for savory toppings like smoked salmon, ham, and cheese, or to use for eggs Benedict. They're just as happy with classics like maple syrup, Nutella, or strawberry preserves. I served this batch with sliced bananas, skin-on peanut butter, and maple-roasted nuts for sweetness, antioxidants, and extra protein.

Then there's the texture. Buckwheat flour makes the batter very sticky and thick, which is admittedly a little tricky to work with. But that thickness is exactly what gives you such beautiful lift. These pancakes are thick and fluffy without collapsing after they come off the griddle, and the buckwheat gives them a light chew and enough structure to use them like soft English muffins or buttery buns if you wanted to.

Because buckwheat is gluten-free, you don't have to worry about overworking the batter. Want thinner pancakes? Just add more milk and mix until you get the consistency you're after.