Dinner

American Buckwheat Pancakes with Blueberries and Maple Syrup Recipe

Name: American Buckwheat Pancakes with Blueberries and Maple Syrup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 150g plain flour; 150g buckwheat flour; 2 tbsp caster sugar; 1 tsp baking powder; 1 tsp bicarbonate of soda; ½ tsp salt; 50g butter, melted; 2 large eggs; 400ml buttermilk; Vegetable oil, for frying; Fresh blueberries, to serve; Maple syrup, to serve

ByBen Miller January 31, 2026January 31, 2026

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Introduction

These American buckwheat pancakes offer a hearty twist on a classic breakfast favorite. Made with a mix of buckwheat and plain flour, they have a rich, nutty flavor that pairs perfectly with fresh blueberries and maple syrup. They’re easy to make and perfect for a cozy weekend morning.

A stack of three thick, golden-brown pancakes sits in the center of a white plate, each pancake fluffy with a lightly browned, slightly uneven texture. A generous drizzle of golden syrup cascades down the sides, pooling around the base. On top of the stack, a small pile of fresh, plump blueberries adds a deep blue color contrast, with a few more scattered around the plate. In the background, another white plate holds two more browned pancakes, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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, for serving
Maple syrup, for serving

Instructions

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 to distribute all dry ingredients evenly.
Step 2: In a jug, whisk together the melted butter, eggs, and buttermilk until fully combined.
Step 3: Gradually add the wet ingredients to the dry ingredients, stirring slowly to form a thick batter. Avoid overmixing to keep the pancakes light.
Step 4: Heat a large non-stick pan or skillet over medium heat and brush lightly with vegetable oil.
Step 5: Spoon a few heaped tablespoons of batter into the pan, forming circles. Cook 2-3 pancakes at a time if your pan allows without overcrowding.
Step 6: Cook until bubbles appear on the surface and edges are set, about 2-3 minutes. Flip the pancakes and cook for another 2 minutes until golden brown on both sides.
Step 7: Transfer cooked pancakes to a warm oven set on low to keep warm while cooking the remaining batter.
Step 8: Serve stacked with fresh blueberries and drizzle generously with maple syrup.

Tips & Variations

For gluten-free pancakes, substitute the plain flour with a gluten-free all-purpose flour blend.
Add a handful of blueberries to the batter for fruity bursts inside each pancake.
Use coconut oil instead of vegetable oil for frying to add a subtle tropical flavor.
Let the batter rest for 5 minutes before cooking to improve texture and rise.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a toaster or microwave before serving. You can also freeze pancakes by layering them between sheets of parchment paper in a freezer-safe bag for up to 1 month. Reheat directly from frozen using a toaster or oven.

How to Serve

A stack of three thick, golden-brown pancakes sits in the center of a white plate, drizzled with amber maple syrup that pools around the base and trickles down the sides. On top of the stack and scattered on the plate are fresh, plump blueberries with a deep blue hue and a slightly frosted texture. In the background, another white plate holds two similar pancakes, and a bowl with more pancakes is partially visible. The whole scene is on a white marbled surface with warm, soft lighting highlighting the textures of the pancakes and fruit. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, if you don’t have buttermilk, mix 400ml of milk with 1 tbsp of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

Why do my pancakes sometimes turn out dense?

Overmixing the batter or using expired baking powder can cause dense pancakes. Stir the batter just until combined, and make sure your leavening agents are fresh for a light, fluffy texture.