16 June 2013

Buckwheat Pancakes with Maple Syrup for S-l-o-w Sundays

Buckwheat Pancakes with Blueberry Maple Sauce

Bonjour. Welcome back to my kitchen my friends where I indulge my culinary cravings and experiment to my hearts content. On a sultry hot day like today I continue to embrace our S-l-o-w Sunday feature here at More Than Burnt Toast.  I hope you'll pull up a cozy chair and join me for a comforting breakfast. I have a place set for you at my table. Let me make you a steaming mug of chai tea or your favourite "joe" and a virtual breakfast just as you like it. 

Whenever the mood hits us we will highlight breakfast and brunch ideas that allow us to explore all that a leisurely morning can offer. In my home Sunday is the day for putting my feet up. No matter which S-l-o-w Day you can manage the day should be s-l-o-w, no rushing around, no big errands, just taking your time and moseying along. My idea of enjoying a Sunday morning is to have a warm cup of tea and a long and lovingly prepared breakfast. Any time spent in the kitchen is time well spent! 

There’s something about buckwheat pancakes that makes me go back in time to pioneer days, log cabins, pot belly stoves, and a simpler existence. Perhaps it’s because buckwheat used to be more in demand. In todays world of allergies and gluten free diets it has come back into vogue. This recipe however is not gluten free because I also used unbleached white flour but you could use 100% buckwheat flour if you so choose. I have done so in the past and loved it equally.

In spite of the name, there is no “wheat” in buckwheat. It’s not even a grain or grass. Yet in many ways it behaves like wheat, and its flour produces wonderfully, unexpectedly, fluffy pancakes, with a rich, warm, earthy taste. 

**Buckwheat-Blueberry Pancakes with Blueberry Maple Sauce**

1 1/4 cups all-purpose flour
3/4 cup buckwheat flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
2 1/2 cups low-fat buttermilk
2 Tbs. plus 2 tsp. canola oil
1 cup fresh or frozen blueberries
1/2 cup maple syrup, warmed

In a large bowl, stir together the all-purpose flour, buckwheat flour, baking powder, baking soda and salt. In a small bowl, whisk together the eggs, buttermilk and the 2 Tbs. oil until well blended. Stir the egg mixture into the flour mixture just until blended.

Preheat an oven to 200°F.

Heat a 12-inch nonstick fry pan or a nonstick griddle over medium heat. Coat the pan lightly with the 2 teaspoons oil and carefully wipe out any excess with a paper towel. Pour the batter measured into the pan in about 1/4-cup portions. Sprinkle blueberries generously on top. Cook until the pancakes are browned underneath and bubbles form on the surface, about 2 minutes. Flip the pancakes over and cook until browned on the other side, 1 1/2 to 2 minutes more. Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining pancakes.

Serve the pancakes warm with warmed maple syrup.

 Serves 6.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips


  1. Very tempting! A healthier version.



  2. your blog is looking AMAZING and these pancakes are stunning, love the buckwheat addition... gorgeous x

  3. Every Sunday morning is suh-low pancake morning for us! A great way to start an awesome day!

    Just made reservations in Rome, Venice, Florence, and Modena (where my family lives) for next May. Half the fun is in the planning!


  4. A slow day that starts with pancakes is the very best! The blueberry and buckwheat combination sounds great.

  5. A long for another slow and lazy Sunday morning where you can hang out in your pyjamas and eat pancakes until you can't fit into your PJ's any longer. Your recipe sounds delightful.

  6. I am a huge sucker for pancakes, these sound wonderful. Buckwheat pancakes - that name makes me feel like turning on "Little House on the Prairie" and eating pancakes all day! :)

  7. Exactly the kind mom always used to make - then what is buckwheat???

    1. Sources tell me buckwheat is not related to wheat, as it is not a grass; instead, buckwheat is related to sorrel, knotweed, and rhubarb:D

    2. Buckwheat is finely ground, dark-colored flour. It is commonly used for breads, pancakes and waffles, and as a substitute for individuals allergic to wheat.

  8. After seeing this, today might be a pancakes-for-dinner kind of night!

  9. Oh buckwheat pancakes take me right back to my childhood! Especially with blueberries (and walnuts)

  10. what amazing pancakes Val and these blueberries look delicious!!

  11. I actually got teary looking at these pancakes, Val. :-) They feel so very homey and comforting and wonderful, not to mention, delicious. :-) I want to be in a log cabin somewhere eating them. :-)

  12. i think blueberries are the perfect pancake fruit--i love the way they burst! these are great, val!

  13. These are making my mouth water! I have a serious weakness for pancakes, and these I have no doubt will be whipped up in our kitchen VERY soon, yum!

  14. looks wonderful lovely picture

  15. I like my buckwheat crêpes with molasses and my family with maple syrup. Growing up we ate a lot of them in my family.

  16. I could use a slow Sunday morning and a big stack to slowly work my way through. GREG

  17. There is nothing nicer than a stack of thin little pancakes on a Sunday morning. Terrific photo...makes me want to grab a fork. :)

  18. There is nothing like a slow relaxing Sunday breakfast of pancakes - these look wonderful!

  19. Beautiful and delicious pancakes! The blueberry maple sauce sounds amazing.

  20. Truly a wonderful way to begin the day. Breakfasts like this set the tenor for lovely and relaxing days. I hope your weekend is off to a great start. Blessings...Mary

  21. A slow Sunday and pancakes sounds like the perfect way to energize for the upcoming week! I've never tried using buckwheat but I read your description and it sounds wonderful.

  22. I've never done much with buckwheat, but your pancakes might change that. These look like the perfect stack and I love the blueberries and maple syrup! Simple and delicious topping!

  23. I love buckwheat; its earth taste is so satisfying. Those pancakes look sublime. They will be making an appearance in my kitchen soon. Thanks!


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