Light and Fluffy Buckwheat Pancakes with Blueberry Sauce
Follow these instructions at home to make light, fluffy buckwheat flour pancakes! The secret ingredients? Buttermilk. This ingredient gives terrific flavor and add moisture to these breakfast pancakes. Top the pancakes with warm, buttered blueberries with maple syrup for the ultimate weekend indulgence!
Ingredients
Pancake batter
- 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
Blueberry sauce
- 1 pint fresh blueberries or blackberries
- ¼ cup (185 ml) pure maple syrup plus additional for serving
- 2 tablespoons (60 g) salted butter
Instructions
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.
Video
Notes
- 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.
Nutrition
Serving: 1gCalories: 259kcalCarbohydrates: 37gProtein: 5gFat: 11gSodium: 438mgFiber: 2gSugar: 20g
