American Buckwheat Pancakes with Blueberries and Maple Syrup Recipe
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.
- 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
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
- 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.
- Prepare Wet Ingredients: In a separate jug, whisk together the melted butter, eggs, and buttermilk until fully combined and smooth.
- Combine Batter: Slowly pour the wet ingredients into the dry ingredients, stirring gently until a thick batter forms. Avoid overmixing to keep pancakes tender.
- 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.
- 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.
- Flip and Finish Cooking: Carefully flip each pancake and cook for an additional 2 minutes until golden brown on both sides.
- Keep Warm: Transfer cooked pancakes to a warm oven set on low heat to keep warm while you finish cooking the remaining batter.
- 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
