Fluffy Buckwheat Buttermilk Pancakes

Name: Fluffy Buckwheat Buttermilk Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 10
Ingredients: 150 g plain flour; 150 g buckwheat flour; 400 ml buttermilk; 50 g butter, melted; 2 pcs large eggs; 2 tbsp caster sugar; 1 tsp baking powder; 1 tsp bicarbonate of soda; 0.5 tsp salt; 1 tbsp vegetable oil for frying; 100 g blueberries; 4 tbsp maple syrup

These wholesome buckwheat pancakes are incredibly fluffy, featuring a nutty, earthy flavor from the buckwheat flour. Perfectly balanced with tangy buttermilk, they make a satisfying and delicious weekend breakfast or brunch.

Servings10 Portions

Prep Time10 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

plain flour
150 g
buckwheat flour
150 g
buttermilk
400 ml
butter, melted
50 g
large eggs
2 pcs
caster sugar
2 tbsp
baking powder
1 tsp
bicarbonate of soda
1 tsp
salt
0.5 tsp
vegetable oil for frying
1 tbsp
blueberries
100 g
maple syrup
4 tbsp

Step-by-Step Instructions

In a large mixing bowl, whisk together the plain flour, buckwheat flour, caster sugar, baking powder, bicarbonate of soda, and 1/2 teaspoon of salt until well combined.

In a separate jug or medium bowl, whisk the melted butter, large eggs, and buttermilk until the mixture is smooth.

Make a well in the center of the dry ingredients and slowly pour in the wet mixture. Stir gently with a wooden spoon or whisk until just combined. The batter should be thick; avoid overmixing to keep the pancakes light and fluffy.

Heat a large non-stick skillet or griddle over medium heat and lightly brush with vegetable oil. Drop 3–4 tablespoons of batter per pancake into the pan, forming neat circles. Cook 2–3 at a time, ensuring you do not overcrowd the pan.

Cook for 2–3 minutes until bubbles appear on the surface and the edges look set. Flip carefully and cook for another 2 minutes until both sides are a deep golden brown. Transfer to a warm oven on low heat while you repeat the process with the remaining batter.