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Whole grain buckwheat pancakes are the best way to start off the day! Follow these instructions at home to make light, fluffy buckwheat flour pancakes topped with a simple blueberry maple sauce.
Treat yourself (and the ones you love) to a stack of these wholesome, fluffy buckwheat pancakes. Top off these beauties with warm blueberry sauce that’s lightly sweetened with maple syrup — there’s nothing better!
Buckwheat flour pancakes are one my favorite simple breakfast recipes. have an appealing nutty flavor and beautiful color. They’re flecked with the dark specks of the buckwheat, which gives them a warm gray hue when you cut into them.
Learn about the ingredients
- Buckwheat flour: Buckwheat flour is made from whole buckwheat groats, which are highly digestible seeds, a “pseudocereal” related to rhubarb and sorrel. Despite its name, buckwheat is not related to wheat. It’s loaded with protein, minerals and other beneficial nutrients.
- All purpose flour: The recipe calls for a half-and-half mixture of buckwheat flour to all-purpose. Substitute the all-purpose flour with a gluten-free blend if you prefer.
- Oil: Use a neutral oil such as avocado or olive oil. You can substitute with an equal amount of melted butter.
- Lemon: Fresh lemon zest pairs beautifully with these pancakes! Use a rasp type grater to collect the zest from one lemon.
- Egg: Use two large eggs.
- Maple syrup: Use pure maple syrup, which lightly sweetens the berries to top the pancakes.
- Berries: Use fresh blueberries, blackberries or raspberries to make the sauce.
If you’ve been tempted to indulge in the comforting carb dream that you can only get with a pile of classic buttermilk pancakes, why not make them nutritious at the same time?
FAQs about buckwheat flour pancakes
Make buckwheat pancakes, step by step
Pro tips for making perfect, fluffy pancakes:
- Mix the batter just until the dry bits of flour disappear. Overdoing it can make a tough rather than tender pancake.
- Make sure your griddle preheats on medium heat for at least 10 minutes before making pancakes. To test if the pan is hot enough, splash a few drops of water on the surface. If they don’t sizzle and evaporate immediately, heat the pan for a few more minutes.
- Use oil instead of butter to oil the pan, because butter alone will burn.
- Keep an eye on the temperature as the pancakes cook. The first batch is often the test pancake – adjust the heat as needed. Bonus: the cook gets first dibs on the tester 😉
- Use a sturdy griddle with a smooth non-stick finish or a well-seasoned cast iron pan.
Light and Fluffy Buckwheat Pancakes with Blueberry Sauce
- 1 cup (140 g) buckwheat flour
- 1 cup (140 g) all-purpose flour
- ⅓ cup (80 g) granulated sugar
- 1½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- Grated zest from 1 lemon
- 2 eggs
- 1 cup (250 ml) buttermilk
- 1 cup (250 ml) whole milk, dairy or plant-based
- 2 tablespoons (30 ml) olive oil or canola oil
- 1 pint fresh blueberries or blackberries
- ¼ cup (185 ml) pure maple syrup, plus additional for serving
- 2 tablespoons (60 g) salted butter
Mix the pancake batter
- Put the flours, sugar, baking powder, salt, baking soda and lemon zest in a large bowl and whisk to combine.
- Crack the eggs into a medium bowl and whisk briefly. Stir in the buttermilk, milk and oil and whisk until smooth.
- Make a well in the bowl with dry ingredients and pour in the buttermilk mixture. Mix until well blended and all bits of flour are incorporated.
- Heat a heavy skillet or griddle over medium-high heat, or heat an electric griddle to 350 (175C) degrees. Lightly oil the surface of the pan with oil.
- Ladle ¼ cup batter onto the griddle. Cook 1½-2 minutes, or until the edges of the pancakes look golden, and the batter forms bubbles that pop and stay open on the surface. Nudge a spatula around the edges of the pancake to loosen, then flip them over and cook the second side for about another minute.
- Continue making pancakes until the batter is gone. (To keep the cooked pancakes warm, transfer them to a baking sheet in a 225 degree oven).
Make the blueberry sauce
- Put blueberries and maple syrup in a small saucepan over medium-low heat. Cook until the blueberries begin to burst and release their juice. Remove from the heat and stir in the butter.
- Serve the warm pancakes topped with the blueberry sauce and additional maple syrup on the side.
Karen’s Notes and Tips
- The pancakes keep 1-3 days, refrigerated in a covered container. Heat them in a warm oven for 20 minutes or for about 30 seconds in a microwave.
- Blueberry sauce keeps refrigerated up to a week. Rewarm in a microwave or over low heat on the stovetop before topping the pancakes.