Ingredients
- 180 g buckwheat flour
- 120 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 360 ml buttermilk
- 60 ml Québec maple syrup
- 60 g melted butter, plus more for the pan
Method
- Whisk the flours, baking powder, baking soda, and salt.
- Beat the eggs with buttermilk, maple syrup, and melted butter.
- Stir wet ingredients into dry ingredients just until combined; rest 10 minutes.
- Cook 60 ml portions on a buttered medium-hot griddle until bubbles form, then turn and finish.
- Serve warm with additional maple syrup.
Conversion and rationale
Original sweetener (classic version): 50 g sugar
Conversion used: Replace 50 g sugar with 60 ml maple syrup; reduce buttermilk by 30 ml to balance the syrup's water. No oven adjustment is needed.
Why Quebec maple syrup: Maple deepens buckwheat's toasted flavor while adding a distinctly Québec character. The liquid swap keeps the pancakes tender without making them slack.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →