25 min
· Serves 4
· Updated March 16, 2026
South First location, 9AM–1PM. See market details →
1 cup buckwheat flour
1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups whole milk
1 large egg
2 tablespoons unsalted butter, melted
1 cup buckwheat microgreens, roughly chopped
2 tablespoons vegetable oil (for cooking)
Pure maple syrup, for serving
Whisk buckwheat flour, all-purpose flour, sugar, baking powder, and salt together in a large bowl.
In a separate bowl, combine milk, egg, and melted butter.
Pour wet ingredients into dry; mix until just combined — a few lumps are fine. Do not over-mix.
Fold in the chopped buckwheat microgreens.
Heat a non-stick skillet or griddle over medium heat; add a drizzle of vegetable oil.
Pour 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form and edges look set, then flip.
Cook 1–2 minutes more until golden brown. Serve warm with maple syrup.
Earthy buckwheat groats tossed with fresh herbs, avocado, cherry tomatoes, and a generous handful of tangy buckwheat microgreens.
Glass noodles in a savory chicken-anchovy broth topped with a soft egg and buckwheat microgreens stirred in off the heat.
