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Ingredients
  • 2 cups whole milk + 4 tbs lemon juice
  • 1 tsp pure vanilla extract
  • 2 tsp melted butter
  • 3 tbsp maple sugar or 2 tbs maple syrup
  • 1 1/2 cups buckwheat flour
  • 1 tsp baking soda a
  • pinch of salt
Instructions
  1. In a large bowl, mix the milk & lemon juice (or vinegar) together and let stand 5 minutes to thicken.
  2. Melt the butter and mix it in along with the vanilla & maple sugar. Add the flour, baking soda & salt and mix until there are no clumps. Let stand 5-10 minutes to let the baking soda activate.
  3. Preheat the pancake pan at medium heat (between 6-7) and ladle on one scoop of batter. Don’t flip the pancakes until small bubbles have formed and the batter has become a matte looking texture. Cook 2-3 minutes on the second side and then remove from the pan and repeat.
Recipe Notes

NOTE: while making a big batch of pancakes, place them on a baking sheet in a warm oven to keep them hot until you are ready to serve them.