Buckwheat Pancakes with Blueberries, Pecans and Salted Butter Maple Syrup

buckwheat pancakes with salted butter maple syrup




Yield 12 - 14 pancakes

The pancakes keep for a day or two refrigerated in a covered container. Heat them in a warm oven for 20 minutes or for about 30 seconds in a microwave.



  1. Put the flours, sugar, baking powder, salt and baking soda in a large bowl and whisk to combine.
  2. Crack the eggs into a medium bowl and whisk briefly. Stir in the buttermilk, milk, oil and half the lemon zest. 
  3. Make a well in the bowl with dry ingredients and pour in the buttermilk mixture. Mix until blended and the flour is incorporated.
  4. 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).
  5. 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.
  6. 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.

Courses breakfast/brunch

Cuisine pancakes/baking

Recipe by Familystyle Food at