Buckwheat is a hearty grain with a nutty texture that’s gluten free but can bring a depth of flavor that AP flour can’t. You can swap all of the flours (buckwheat and oat) here for 1 cup of AP and they will still work great. Additionally, if you have buttermilk on hand you can use that in place of the nut milk and lemon.

These are tender and swirled with little puddles of raspberries that griddle a bit as the pancakes cook. They’re the perfect early spring breakfast, that are endlessly adaptable. In the summer, blackberries, blueberries, or diced strawberries could all fill in here. Even diced stone fruit might be lovely when it’s peach season.

We whip the eggs for a while to get air in there. If you are able to dirty a second dish, you can separate the yolks and whites, stir the yolks in with the wet ingredients and really whip the whites up before folding them in for an even lighter texture.

Prefer waffles? A sprinkle more of either flour to make a thicker batter.