Make the batter:

Cup of Yum
1. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. Make a well in the center. See the note below for making homemade buttermilk.
2. Pour the buttermilk, eggs, melted butter, and vanilla into the middle of the bowl (if using). Starting in the center, whisk the eggs first to break them into the buttermilk, then combine the rest of the wet ingredients. Mix the batter by moving from the outside of the bowl in, until all the dry ingredients are fully incorporated.

Cook:

1. Heat a large non-stick griddle, well-seasoned cast iron pan, or non-stick pan over medium heat. Once hot, grease it with oil. Immediately, pour ⅓ cup of batter per pancake.
2. Cook the first side for about 2 minutes, until bubbles rise to the surface and the edges of the pancakes become defined. Flip the pancakes over and cook until the other side for one more minute. Do not press down with a spatula.
3. Remove the pancakes, keep them warm, and repeat the process with the remaining batter.

Serve:

1. Serve the buckwheat pancakes topped with butter, syrup, and your favorite toppings.