Light and fluffy whole grain buckwheat pancakes! Top with fresh berries, lemon zest, yogurt and pecans and warm, buttered maple syrup seasoned with a touch of flaky salt.
Maybe it’s been a while since you’ve treated yourself (and the ones you love) to a warm, homemade breakfast.
How about this stack of buckwheat pancakes?
Buckwheat flour makes light, fluffy nutritious pancakes with a wholesome taste and texture.
Drizzle these babies with warm buttered maple syrup — which is seasoned with a touch of flaky sea salt — then top the pancake with some creamy yogurt, fresh berries and toasted pecans.
Um, yes please!
The recipe calls for a half-and-half mixture of buckwheat flour to all-purpose, but buckwheat pancakes will turn out just fine if you want to make a gluten-free batch.
Just substitute your favorite gluten-free flour blend for the all-purpose.
These whole grain pancakes are flecked with the dark specks of the buckwheat, which gives them a beautiful dark purple hue when you cut into them.
Buckwheat happens to be a highly digestible seed (not related to wheat at all) loaded with protein, minerals and other good stuff.
If you’ve been tempted to indulge in the comforting carb dream that you can only get with a pile of perfect buttermilk pancakes, why not make them nutritious at the same time?
Top these delicious nutty-tasting hotcakes with fresh blueberries, blackberries or a mixture of the two.
And don’t skip the extra lemon zest at the end — it adds a spark of happy brightness to the plate.
pro tips for making perfectly fluffy buckwheat pancakes:
- Mix the batter just until the dry bits of flour disappear. Overdoing it can make a tough 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 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.
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 eggs
- 1 cup buttermilk
- 1 cup milk
- 2 tablespoons olive oil or canola oil
- Grated zest from 1 lemon
- 3/4 cup pure maple syrup
- 4 tablespoons unsalted butter
- 1/2 teaspoon flaky sea salt (such as Maldon)
- 1/2 cup plain yogurt
- 1/4 cup chopped toasted pecans
- Fresh blueberries or other berries
- Put the flours, sugar, baking powder, salt and baking soda in a large bowl and whisk to combine.
- Crack the eggs into a medium bowl and whisk briefly. Stir in the buttermilk, milk, oil and half the lemon zest.
- Make a well in the bowl with dry ingredients and pour in the buttermilk mixture. Mix until blended and the flour is incorporated.
- Heat a griddle over medium-high heat and oil the surface lightly. Ladle about 1/4 cup batter onto the griddle and cook until the pancakes form bubbles that pop and stay open on the surface. Flip the pancakes and cook the second side for another minute or two. Continue making pancakes until the batter is gone. (To keep the pancakes warm, transfer them to a baking sheet in a 250 degree oven).
- Meanwhile, warm the maple syrup in a small saucepan over low heat until the edges just start to bubble. Remove from the heat and stir in the butter and salt.
- Serve a stack of warm pancakes topped with some yogurt, pecans and berries. Pour the salted maple syrup over the stack and sprinkle with some of the reserved lemon zest.
Amount Per Serving: Calories: 216 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 44mg Sodium: 448mg Carbohydrates: 26g Fiber: 2g Sugar: 8g Protein: 6g