Get ready to elevate your breakfast game with these delightful Blueberry Buckwheat Buttermilk Pancakes! Perfectly fluffy and bursting with juicy blueberries, these pancakes are not only a treat for your taste buds but also a wholesome way to start your day. Whether you're looking to impress family or simply indulge in a delicious morning meal, this recipe is a must-try! With just a few simple ingredients and a total prep time of only 25 minutes, you'll be serving up a stack of golden goodness in no time. Dive into this recipe and discover the secret to the best pancakes you've ever tasted!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup buckwheat flour
- 1 cup buttermilk
- 2 eggs
- 2 tbsp sugar
- 1 tsp baking powder
- 1 cup blueberries
- Butter for cooking
Instructions
- In a mixing bowl, combine 1 cup of buckwheat flour, 2 tablespoons of sugar, and 1 teaspoon of baking powder. Whisk the dry ingredients together until well blended.
- In a separate bowl, whisk together 1 cup of buttermilk and 2 eggs until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture until just combined. Be careful not to overmix; it's okay if there are a few lumps.
- Fold in 1 cup of fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter to the skillet, allowing it to melt and coat the surface.
- Once the skillet is hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook for about 2-3 minutes, or until bubbles begin to form on the surface of the pancakes.
- Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm in a low oven while you repeat the process with the remaining batter, adding more butter to the skillet as needed.
- Serve the blueberry buckwheat buttermilk pancakes warm, with additional blueberries and maple syrup if desired.
Tips
- Use Fresh Blueberries: For the best flavor, opt for fresh blueberries. If using frozen, make sure to thaw and drain them to avoid excess moisture in the batter.
- Don’t Overmix: When combining the wet and dry ingredients, stir gently. A few lumps are okay; overmixing can lead to tough pancakes.
- Adjust the Heat: Keep your skillet at medium heat. If it’s too hot, the pancakes may burn on the outside while remaining raw on the inside.
- Test for Doneness: Look for bubbles forming on the surface of the pancakes before flipping. This indicates they’re ready to be turned.
- Keep Them Warm: To serve all at once, place cooked pancakes in a low oven (around 200°F) to keep them warm while you finish cooking the rest.
- Top It Off: Enhance your pancakes with a drizzle of maple syrup, a dollop of yogurt, or even a sprinkle of nuts for added texture and flavor.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 10g
Fat: 8g
Saturated Fat: g
Cholesterol: 95mg
