Description
Enjoy a wholesome breakfast with these American buckwheat pancakes, featuring a mix of plain and buckwheat flours for a nutty flavor and hearty texture. Perfectly fluffy and lightly sweetened, they’re cooked to golden perfection on the stovetop and served with fresh blueberries and maple syrup.
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 plain flour, buckwheat flour, caster sugar, salt, baking powder, and bicarbonate of soda until evenly mixed.
- Prepare wet ingredients: In a jug, whisk together melted butter, eggs, and buttermilk until fully blended.
- Combine wet and dry ingredients: Slowly stir the wet mixture into the dry ingredients, gently mixing to form a thick batter without overworking it.
- Heat pan and oil: Place a large non-stick pan or skillet over medium heat and brush lightly with vegetable oil to prevent sticking.
- Cook pancakes: Spoon a few heaped tablespoons of batter into the pan, shaping it into a circle. Cook 2-3 pancakes at a time if space allows, avoiding overcrowding. Cook for about 2-3 minutes until edges set and bubbles form on the surface.
- Flip and finish cooking: Carefully flip the pancakes and cook for another 2 minutes until both sides are golden brown.
- Keep warm and repeat: Transfer cooked pancakes to a warm oven set on low heat to keep warm. Repeat the process until all batter is used.
- Serve: Stack the pancakes and top generously with fresh blueberries and maple syrup before serving.
Notes
- Using a non-stick pan ensures pancakes cook evenly and flip easily.
- Do not overcrowd the pan to maintain proper cooking temperature and prevent sticking.
- Keeping cooked pancakes warm in a low oven avoids sogginess and maintains their texture.
- Make sure to whisk wet ingredients well for a smooth batter.
- For a fluffier texture, avoid overmixing the batter once combined.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: buckwheat pancakes, American pancakes, breakfast recipe, buckwheat flour, breakfast pancakes, buttermilk pancakes
