Soft, cakey, and just sweet enough . . .
Everyone says their mother makes the best pancakes . . . but my mom really makes the best pancakes. Light, fluffy, and studded with chocolate chips. As a kid, I could demolish an entire stack without blinking twice.
Mom’s recipe came from an old Mennonite church cookbook, and I never saw her deviate from that tried and tested classic . . . except once, when she made these blueberry buckwheat pancakes. As a kid, I don’t think I was impressed. But now, as an adult, I actually prefer them.
Soft, cakey, and just sweet enough, these pancakes are everything I want for breakfast. Buckwheat adds a rich earthy depth to the pancake itself, while juicy blueberries bring bursts of bright fruitiness. Whether you slather them in butter and douse them with syrup or enjoy them alone, these Buckwheat Blueberry Pancakes are sure to satisfy.
If you’ve never used buckwheat flour before, it’s easy to work with: there are just a few important things to remember. Since buckwheat is gluten-free, you can’t just swap it in for regular wheat flour baked goods that require more structure, like breads or cakes. It also absorbs more liquid than wheat flour and tends to get gummy if overmixed, so you may find that the batter stiffens up if you let it sit in the refrigerator overnight and starts to resemble cement if you work it too much. None of those things should really be an issue when making pancakes, or even cookies, but they’re good to keep in mind if you’re looking to venture into other territories with your leftover buckwheat flour.
Enjoy!
Blueberry Buckwheat Pancakes
(Makes 8)
½ cup buckwheat flour
½ cup all-purpose or oat flour
2 tablespoons light brown sugar
1 tablespoon baking powder
¼ teaspoon Diamond Crystal kosher salt
1 large egg
¾ cup milk (any percentage works)
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
¾ cup blueberries
Nonstick cooking spray for greasing the pan
Room-temperature butter and maple syrup, for serving
Method
In a medium bowl, whisk together flours, brown sugar, baking powder, and kosher salt. In another larger bowl, whisk the egg until blended. Whisk in milk, melted butter, and vanilla until combined, then whisk in dry mixture. The batter may be slightly lumpy.
Heat a large nonstick or griddle pan over medium heat. Spray with nonstick cooking spray.
Use a ¼-cup measuring cup to pour 3-4 circles of batter into the pan. Sprinkle 6-7 blueberries on top of each pancake. Cook until the pancakes are puffed on top and browned on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more.
Serve with butter and maple syrup.
Originally posted July 6, 2022.
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