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Blueberry Buckwheat Pancakes
Created by: Howcan Team
Ingredients
- 1 cup buckwheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- In a large bowl, whisk together 1 cup buckwheat flour, 1/2 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- In a separate bowl, whisk together 1 1/4 cups buttermilk, 1/4 cup melted butter, 2 large eggs, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 cup fresh blueberries.
- Heat a non-stick griddle or skillet over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side, about 2-3 minutes per side.
- Repeat with the remaining batter, greasing the griddle as needed.
- Serve the pancakes warm with maple syrup and extra blueberries, if desired. Enjoy!
Blueberry buckwheat pancakes have a rich history dating back to the early American settlers who used buckwheat as a staple grain. The addition of blueberries, a native North American fruit, created a delightful twist on traditional pancakes. This dish has become a beloved breakfast staple, known for its hearty texture and burst of sweet, juicy blueberries. Chefs across the United States, particularly in regions like New England and the Pacific Northwest, have put their own spin on this classic dish, incorporating local ingredients and flavors. Today, the best versions of this dish can be found in cozy diners and farm-to-table restaurants, where the use of fresh, high-quality blueberries and stone-ground buckwheat flour is essential for achieving the perfect balance of flavors and textures. Whether served with pure maple syrup or a dollop of whipped cream, these pancakes are a delightful treat for any breakfast or brunch.
25 min
4
250 calories
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