enjoying the quiet + buckwheat orange pancakes

buckwheat orange pancakes with poached clementines // brooklyn supperToday seems like the first quiet day in months. It’s warm and sunny, the window is cracked, and the birds are singing. The Friday hum is beginning to pick up outside and the kids are just about to stream, happily screaming and shouting, by my building. But for now it’s peaceful, and finally, I have some time to think.

Reevaluation is in the air. I’m planning adventures and also trying to slow down. This weekend, we have nothing on the agenda. Except maybe pancakes. Our oldest has inherited my love of special breakfasts, and has requested one tomorrow. I’m thinking I’ll make these buttery, nutty buckwheat pancakes which have now assumed the title of favorite pancake. This particular batch has a bit of orange zest and was served with vanilla-poached clementines (leftover from this clementine cornmeal cake). I think the recipe’s a keeper.

buckwheat orange pancakes with poached clementines // brooklyn supper

Buckwheat Orange Pancakes with Poached Clementine Syrup (adapted from this buckwheat bacon pancake recipe)

4 tablespoons butter, melted and cooled
1 1/4 cup all-purpose flour
1 cup buckwheat flour
1/4 cup brown sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
2 1/2 cups buttermilk, or a mixture of 1 1/4 cup yogurt and 1 1/4 cup milk
zest of 1 orange

Melt the butter and set aside to cool. Preheat a large skillet or griddle over medium to medium-high heat. Set a platter in the oven and set the heat to 170 degrees.

In a large bowl, combine the flours, sugar, baking soda, and salt.

In a small bowl, whisk the eggs and buttermilk together, and then fold in the butter. Next, fold into the dry ingredients and stir.

Add butter to the skillet. Spoon in the pancake batter, and cook each side for 3 – 4 minutes, or until the pancakes are golden brown.

Keep the cooked pancakes in a warm oven. Serve with butter and poached clementines and their syrup (recipe here), and a drizzle of maple syrup.


  1. says

    I have been trying to come up with more recipes to use buckwheat flour in, and pancakes sound like a wonderful option. I love the addition of the orange and fruit with them. I might try them with some vanilla poached pears I have jarred in the fridge currently. Just lovely!

  2. says

    What a gorgeous and decadent stack of pancakes you’ve got there! I often find buckwheat to be a bit overpowering, but combined with poached clementines and vanilla, I have a feeling I would devour the whole plate with gusto. Hope you had a lovely quiet day– here’s to many more like that, abounding with sticky, delicious breakfasts.

  3. says

    wow this is an awesome post. the picture is beautiful and it looks absolutely delicious. I will have to try this! Love the idea of buckwheat and never thought of orange with pancakes but it works!

  4. natalie says

    i love buckwheat. most recipes using buckwheat cut it with other flours to lighten it up a bit but if you like a stronger flavor and denser texture, 100% buckwheat pancakes or other baked goods can be gluten free…. doesn’t work for everything but is a good alternative to keep in your back pocket. and the clementine sounds like a great compliment to either version!

  5. says

    This looks beautiful. Buckwheat is healthier than other grains, too, I think – more protein? I have some in the cupboard right now, I was planning some buckwheat pancakes – there was a French place we used to go to that did buckwheat gallettes.


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