Prepare the griddle or cast iron frying pan by brushing it with oil and heating until sizzling hot. Test the heat by sprinkling a bead of water onto the surface; it should dance around.

Sift the buckwheat flour to remove any lumps.

In a large bowl, whisk together all dry ingredients, including buckwheat flour, white flour, whole wheat flour (or white flour), ground flax seeds (optional), salt, brown sugar, baking soda, and baking powder.

In a separate bowl, stir together milk (almond or soy milk), beaten eggs, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix briefly until just combined. Be careful not to overmix.

Pour a circle of the pancake batter onto the hot griddle.

Cook the pancakes until tiny bubbles appear all over the surface. This may take a little longer than regular pancakes.

Flip the pancakes using a wide spatula and cook until golden brown on the other side.

If the pancake batter thickens while sitting, adjust the consistency by adding a little extra milk if it's too thick or a few tablespoons of flour at a time if it's too thin, until it reaches a pouring consistency.

Serve immediately with your favorite toppings.