Description
Delicious American-style buckwheat pancakes combining wholesome buckwheat and plain flours for a hearty breakfast treat. These fluffy pancakes are lightly sweetened, cooked on the stovetop until golden brown, and served with fresh blueberries and maple syrup for a perfect balance of flavors.
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. Mix these well to distribute all the leavening agents evenly throughout the dry mixture.
- Mix the wet ingredients: In a separate jug, whisk together the melted butter, eggs, and buttermilk until fully combined and smooth. This mixture will add moisture and richness to the pancakes.
- Combine wet and dry: Slowly pour the wet ingredients into the bowl with the dry ingredients, stirring gently until a thick, cohesive batter forms. Be careful not to overmix to maintain the batter’s lightness.
- Heat the pan: Place a large non-stick pan or skillet over medium heat. Once hot, brush a light layer of vegetable oil on the surface to prevent sticking and to help create a golden crust.
- Cook the pancakes: Using a spoon, add a few heaped tablespoons of batter into the pan, forming circles. Depending on the pan size, cook 2-3 pancakes at once but avoid overcrowding. Cook for about 2-3 minutes or until the edges set and bubbles appear on the surface.
- Flip pancakes: Carefully flip each pancake and cook for a further 2 minutes until both sides are a deep golden brown. The pancakes should be cooked through, fluffy, and have a lovely crust.
- Keep warm: Transfer the cooked pancakes to a warm oven set to low heat to keep them hot while you finish cooking the rest of the batter.
- Serve: Stack the pancakes on plates, top generously with fresh blueberries, and drizzle with maple syrup for a classic and indulgent breakfast experience.
Notes
- For fluffier pancakes, avoid overmixing the batter; lumps are fine.
- If you don’t have buttermilk, make a substitute with 400ml milk plus 1 tbsp lemon juice or vinegar, left to stand for 5 minutes.
- Use a non-stick pan to ensure easy flipping and to prevent sticking.
- The pancakes can be kept warm in a low oven (around 90°C/200°F) while you cook the remaining batter.
- Feel free to add spices like cinnamon or vanilla extract for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: buckwheat pancakes, American pancakes, breakfast pancakes, buckwheat flour recipe, fluffy pancakes, blueberry pancakes, maple syrup pancakes
