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Three stacked buckwheat American pancakes with blueberries

Buckwheat pancakes

A star rating of 5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 8-10 pancakes (Serves 4)

Make these American pancakes made with buckwheat flour for a lazy weekend breakfast or brunch. Enjoy with blueberries or chocolate chips and maple syrup

  • Vegetarian
Nutrition: Per serving (4)
NutrientUnit
kcal486
fat16g
saturates8g
carbs67g
sugars16g
fibre5g
protein16g
salt2.1g
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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

To serve

  • blueberries
  • maple syrup

Method

  • STEP 1

    Combine the plain flour, buckwheat flour, sugar, ½ tsp salt, baking powder and bicarbonate of soda in a large bowl. Combine the melted butter, eggs and buttermilk in a jug and whisk to combine. Stir the wet ingredients slowly into the dry ingredients until combined, to make a thick batter.

  • STEP 2

    Heat a large non-stick pan or skillet over medium heat and brush with a light layer of vegetable oil. Add a few heaped tablespoons of the mixture into the pan and form into a circle. If your pan is large enough you can do 2-3 at a time, just don’t overcrowd the pan too. Once the edges are set and bubbles appear on the surface (around 2-3 mins) flip and cook for a further 2 mins. The pancakes should be a deep golden brown on both sides. Transfer to a warm oven on low and repeat the process until the batter is all used.

  • STEP 3

    Serve stacked with fresh blueberries and maple syrup drizzled generously over the top.

RECIPE TIP

You could also add a sprinkling of chocolate chips to each pancake while they're cooking.

Goes well with

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A star rating of 5 out of 5.2 ratings
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