American Buckwheat Pancakes with Blueberries and Maple Syrup Recipe

Introduction

These American buckwheat pancakes are a delicious twist on a classic favorite. Made with a mix of plain and buckwheat flour, they have a hearty texture and a slightly nutty flavor. Serve them stacked with blueberries and maple syrup for a perfect breakfast treat.

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
• Maple syrup

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.
2. Step 2: In a separate jug, whisk together the melted butter, eggs, and buttermilk until well combined.
3. Step 3: Gradually stir the wet ingredients into the dry ingredients, mixing gently to form a thick batter.
4. Step 4: Heat a large non-stick pan or skillet over medium heat and brush lightly with vegetable oil.
5. Step 5: Pour a few heaped tablespoons of batter into the pan, shaping into circles. Cook 2-3 pancakes at a time if space allows, but avoid overcrowding.
6. Step 6: Cook until bubbles form on the surface and the edges are set, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown on both sides.
7. Step 7: Transfer cooked pancakes to a warm oven on low heat and repeat with the remaining batter.
8. Step 8: Serve the pancakes stacked, topped with fresh blueberries and drizzled generously with maple syrup.

Tips & Variations

• For extra fluffiness, gently fold in a little extra baking powder or separate the eggs and whisk the whites before folding into the batter.
• Try adding a pinch of cinnamon or vanilla extract to the batter for a warm, aromatic touch.
• Substitute blueberries with sliced bananas or strawberries for a different fruit topping.
• Use coconut oil instead of vegetable oil for frying to add a subtle tropical flavor.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a toaster or in a skillet over low heat until heated through. For longer storage, freeze the pancakes separated by parchment paper and place in a freezer-safe bag for up to 1 month. Reheat from frozen in a toaster or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.

Are these pancakes gluten-free?

No, this recipe combines plain wheat flour with buckwheat flour and therefore contains gluten. To make gluten-free pancakes, you can try using gluten-free flour blends, but results may vary.

American Buckwheat Pancakes with Blueberries and Maple Syrup Recipe

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★★★★★

4.5 from 88 reviews

These American Buckwheat Pancakes are fluffy and hearty, combining the nutty flavor of buckwheat with classic pancake ingredients. Perfect for a wholesome breakfast, they are served warm with fresh blueberries and maple syrup for a delightful and comforting meal.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 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
• blueberries, to serve
• maple syrup, to serve

Instructions

1. Mix Dry Ingredients: In a large bowl, combine the plain flour, buckwheat flour, caster sugar, salt, baking powder, and bicarbonate of soda. Mix well to ensure even distribution of all dry components.
2. Prepare Wet Ingredients: In a separate jug, whisk together the melted butter, eggs, and buttermilk until fully combined and smooth.
3. Combine Batter: Slowly pour the wet ingredients into the dry ingredients, stirring gently until a thick batter forms. Avoid overmixing to keep pancakes tender.
4. Heat Pan and Prepare for Cooking: Heat a large non-stick pan or skillet over medium heat. Lightly brush the surface with vegetable oil to prevent sticking.
5. Cook Pancakes: Spoon a few heaped tablespoons of batter into the pan, shaping into circles. Depending on pan size, cook 2-3 pancakes at once but do not overcrowd. Cook for about 2-3 minutes or until bubbles form on the surface and edges set.
6. Flip and Finish Cooking: Carefully flip each pancake and cook for an additional 2 minutes until golden brown on both sides.
7. Keep Warm: Transfer cooked pancakes to a warm oven set on low heat to keep warm while you finish cooking the remaining batter.
8. Serve: Stack the pancakes, garnish generously with fresh blueberries, and drizzle maple syrup over the top. Serve immediately for best taste and texture.

Notes

• Use a non-stick pan or well-seasoned skillet to prevent sticking and ensure even cooking.
• If the batter is too thick, you can add a little more buttermilk to adjust consistency.
• Keeping cooked pancakes warm in the oven prevents them from getting soggy or cold before serving.
• For a vegan variation, substitute eggs with flax eggs and use plant-based milk and butter alternatives.
• These pancakes freeze well; reheat in a toaster or oven for a quick breakfast option.

Keywords: Buckwheat pancakes, American pancakes, breakfast recipe, buckwheat flour, buttermilk pancakes, blueberry pancakes, maple syrup pancakes