American Buckwheat Pancakes with Blueberries and Maple Syrup Recipe

Introduction

These American buckwheat pancakes offer a delightful twist on a classic breakfast favorite. With a nutty flavor from buckwheat flour and a fluffy texture, they are perfect for a weekend brunch. Serve them warm with fresh blueberries and maple syrup for a truly comforting meal.

Ingredients

• 150g plain flour
• 150g buckwheat flour
• 2 tbsp caster sugar
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 50g butter, melted
• 2 large eggs
• 400ml buttermilk
• Vegetable oil, for frying
• Blueberries, to serve
• Maple syrup, to serve

Instructions

1. Step 1: In a large bowl, combine the plain flour, buckwheat flour, caster sugar, ½ tsp salt, baking powder, and bicarbonate of soda. Mix well.
2. Step 2: In a separate jug, whisk together the melted butter, eggs, and buttermilk until fully combined.
3. Step 3: Gradually pour the wet ingredients into the dry ingredients, stirring gently to form a thick batter. Be careful not to overmix.
4. Step 4: Heat a large non-stick pan or skillet over medium heat and brush lightly with vegetable oil.
5. Step 5: Spoon a few heaped tablespoons of batter into the pan, shaping each into a circle. If your pan allows, cook 2-3 pancakes at once, but avoid overcrowding.
6. Step 6: Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes until both sides are a deep golden brown.
7. Step 7: Transfer cooked pancakes to a warm oven set to low heat while you finish cooking the remaining batter.
8. Step 8: Serve pancakes stacked with fresh blueberries and drizzle generously with maple syrup.

Tips & Variations

• For extra fluffiness, let the batter rest for 10 minutes before cooking.
• Substitute buckwheat flour with gluten-free flour to make these pancakes gluten-free.
• Add cinnamon or vanilla extract to the batter for additional flavor.
• Try adding sliced bananas or chopped nuts to the batter for variety.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet or microwave until heated through. For longer storage, freeze pancakes separated by parchment paper in a sealed bag for up to 1 month; reheat straight from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours in advance and keep it covered in the fridge. Give it a gentle stir before cooking, but avoid letting it sit too long as the leavening agents may lose effectiveness.

What can I use if I don’t have buttermilk?

If you don’t have buttermilk, mix 400ml of milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes to curdle. This homemade substitute works well in the recipe.

American Buckwheat Pancakes with Blueberries and Maple Syrup Recipe

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4.7 from 303 reviews

These American buckwheat pancakes offer a delicious and hearty twist on the classic breakfast favorite by combining nutty buckwheat flour with plain flour for a rich texture. Topped with fresh blueberries and drizzled with maple syrup, they are perfect for a cozy morning meal that balances wholesome ingredients with sweet flavors.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8–10 pancakes 1x
• Category: Breakfast
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 150g plain flour
• 150g buckwheat flour
• 2 tbsp caster sugar
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• ½ tsp salt

Wet Ingredients

• 50g butter, melted
• 2 large eggs
• 400ml buttermilk

For Cooking and Serving

• vegetable oil, for frying
• fresh blueberries, to serve
• maple syrup, to serve

Instructions

1. Prepare the dry ingredients: In a large bowl, combine the plain flour, buckwheat flour, caster sugar, ½ tsp salt, baking powder, and bicarbonate of soda, mixing well to evenly distribute all the dry ingredients.
2. Mix the wet ingredients: In a separate jug, whisk together the melted butter, eggs, and buttermilk until fully combined, creating a smooth liquid mixture.
3. Combine wet and dry: Gradually stir the wet mixture into the dry ingredients, folding gently to create a thick batter without overmixing, which will help keep the pancakes tender.
4. Heat the pan: Place a large non-stick pan or skillet over medium heat and lightly brush it with vegetable oil to prevent sticking and promote even browning.
5. Cook the pancakes: Pour a few heaped tablespoons of batter into the pan, shaping into a circle. Depending on the pan size, cook 2-3 pancakes at a time without overcrowding. Cook for 2-3 minutes until bubbles appear on the surface and edges begin to set, then flip carefully.
6. Finish cooking: Cook the flipped side for an additional 2 minutes until both sides are a deep golden brown and the pancakes are cooked through. Transfer the cooked pancakes to a warm oven set on low to keep warm while finishing the rest.
7. Serve: Stack the pancakes on plates, top generously with fresh blueberries, and drizzle with maple syrup. Serve immediately for a warm, comforting breakfast.

Notes

• Using a mix of plain and buckwheat flour gives these pancakes a unique nutty flavor and hearty texture.
• Make sure the pan is hot enough before cooking to get a golden crust but not too hot to burn the pancakes before they cook through.
• Keeping cooked pancakes warm in a low oven helps serve them hot and fresh all at once.
• Feel free to add other toppings like nuts, whipped cream, or different fruits according to your preference.
• For extra fluffiness, avoid overmixing the batter to keep it light and airy.

Keywords: buckwheat pancakes, American pancakes, breakfast recipe, blueberry pancakes, maple syrup pancakes