American Buckwheat Pancakes with Blueberries and Maple Syrup Recipe
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.
- 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
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
- 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.
- Mix the wet ingredients: In a separate jug, whisk together the melted butter, eggs, and buttermilk until fully combined, creating a smooth liquid mixture.
- 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.
- 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.
- 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.
- 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.
- 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
