Step 1

Preheat the oven to 150°F (70°C) or adjust it to the the warm setting.

Step 2

Whisk together the buckwheat and whole-wheat flours, baking powder, baking soda, cinnamon, and salt in a bowl.

Step 3

In a large bowl, whisk together the melted butter, maple syrup, and eggs, then add the buttermilk. Dump the dry ingredients into wet ingredients and beat until just combined. Do not overmix. The batter will be thick.

Step 4

Heat a griddle or large cast-iron skillet over medium heat. Lightly slick the surface of the griddle or skillet with butter or oil. Spoon the batter onto the hot surface in puddles of about 1/3 cup. Cook for 1 1/2 to 2 minutes, then flip the pancakes and cook until golden brown, 1 to 2 minutes more. If necessary, reduce the temperature to medium-low to prevent over-browning.

Step 5

Using a spatula, slide the pancakes from the griddle or skillet to a baking sheet lined with a clean towel. Cover the pancakes with another clean towel or aluminum foil and place in the oven to keep warm. Repeat with the remaining batter, slicking the cooking surface with a little more butter or oil as needed. Serve the pancakes hot with butter and maple syrup.