Old Fashioned Blueberry Buckwheat Pancakes With Blueberry Syrup Recipe

Buckwheat flour: A gluten-free flour that adds a nutty flavor and hearty texture to the pancakes.

All-purpose flour: Provides structure and balance to the pancake batter.

Sugar: Adds sweetness to the pancakes and the syrup.

Baking powder: Helps the pancakes rise and become fluffy.

Baking soda: Works with the buttermilk to create a light and airy texture.

Salt: Enhances the overall flavor of the pancakes.

Eggs: Bind the ingredients together and add richness.

Buttermilk: Adds tanginess and reacts with the baking soda for a fluffy texture.

Unsalted butter: Adds moisture and richness to the pancakes.

Blueberries: Provide bursts of juicy sweetness in the pancakes and the syrup.

Water: Used to make the blueberry syrup.

When making these pancakes, ensure that you do not overmix the batter. Overmixing can lead to tough and dense pancakes. Stir the wet and dry ingredients together until just combined, even if there are a few lumps remaining. This will help keep the pancakes light and fluffy. Additionally, when folding in the blueberries, do so gently to avoid breaking them and turning the batter purple. For the blueberry syrup, if you prefer a smoother texture, you can strain the mixture through a fine mesh sieve after simmering to remove the skins and seeds.

• buckwheat flour - Substitute with whole wheat flour: Whole wheat flour provides a similar nutty flavor and texture, though it may be slightly less dense.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for those with gluten intolerance or celiac disease, maintaining a similar texture.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it may slightly alter the flavor profile.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replicate the leavening effect of baking powder.

• baking soda - Substitute with baking powder: Use 2 teaspoon of baking powder for each teaspoon of baking soda, though it may slightly affect the texture.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 2.5 tablespoon water per egg, suitable for vegans and those with egg allergies.

• buttermilk - Substitute with milk and lemon juice: Mix 1 tablespoon lemon juice with enough milk to make 1 cup, let it sit for 5 minutes to curdle.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a slight coconut flavor.

• fresh or frozen blueberries - Substitute with raspberries: Raspberries offer a similar tartness and can be used fresh or frozen.

• sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a distinct flavor, though it may slightly change the consistency.

• water - Substitute with fruit juice: Fruit juice like apple or orange juice can add extra flavor to the syrup.

• Allow the pancakes to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the pancakes soggy.
• Place a sheet of parchment paper between each pancake to prevent them from sticking together.
• Store the pancakes in an airtight container or a resealable plastic bag. They can be kept in the refrigerator for up to 3 days.
• For longer storage, freeze the pancakes in a single layer on a baking sheet until solid, then transfer them to a resealable freezer bag. They can be frozen for up to 2 months.
• To reheat, place the pancakes in a toaster, toaster oven, or microwave until warmed through. If using a microwave, cover them with a damp paper towel to retain moisture.
• For the blueberry syrup, allow it to cool completely before transferring it to a glass jar or airtight container.
• Store the blueberry syrup in the refrigerator for up to 1 week.
• If you wish to freeze the blueberry syrup, pour it into a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to 3 months.
• Thaw the blueberry syrup in the refrigerator overnight before using. Reheat gently on the stove or in the microwave before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet in a single layer. Cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until warmed through. This method keeps the pancakes fluffy and moist.

• Microwave Method: Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds per pancake. Check and add more time if needed. This is the quickest method but can sometimes make the pancakes a bit rubbery.

• Toaster Method: For a slightly crispy edge, pop the pancakes into the toaster. Toast on a low setting to avoid burning. This method works best for thinner pancakes and gives them a nice texture.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Add a small amount of butter or oil to the skillet. Place the pancakes in the skillet and heat for about 1-2 minutes on each side until warmed through. This method revives the pancakes' original texture and flavor.

• Reheating the Syrup: Pour the blueberry syrup into a small saucepan. Heat over low heat, stirring occasionally, until warmed through. Alternatively, you can microwave the syrup in a microwave-safe container for 30-60 seconds, stirring halfway through. This ensures the syrup is warm and ready to drizzle over your reheated pancakes.

• Large mixing bowl: Used to combine the dry ingredients like buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.

• Medium mixing bowl: Used to beat the eggs and mix them with buttermilk and melted butter.

• Whisk: Essential for thoroughly mixing the dry ingredients and for beating the eggs with the buttermilk and melted butter.

• Spatula: Useful for folding in the blueberries into the pancake batter without crushing them.

• Griddle or skillet: Used to cook the pancakes. It should be heated over medium heat and lightly greased.

• Measuring cups: Necessary for accurately measuring the buckwheat flour, all-purpose flour, sugar, buttermilk, and water.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, baking soda, and salt.

• Saucepan: Used to make the blueberry syrup by combining blueberries, sugar, and water and bringing them to a boil.

• Spatula or pancake turner: Used to flip the pancakes once bubbles form on the surface and the edges look set.

• Ladle or ¼ cup measuring cup: Used to pour the pancake batter onto the griddle or skillet in consistent portions.

• Stirring spoon: Used to stir the blueberry syrup occasionally while it simmers.

• Serving plate: Used to serve the warm pancakes with the blueberry syrup.

Prepare ingredients in advance: Measure and mix the dry ingredients the night before. Store them in an airtight container.

Use a blender: Blend the wet ingredients for a smoother batter and quicker mixing.

Preheat the griddle: Start heating your griddle or skillet while you mix the batter to save time.

Make syrup ahead: Prepare the blueberry syrup in advance and store it in the fridge. Reheat when needed.

Use frozen blueberries: If you're short on time, use frozen blueberries to skip washing and sorting fresh ones.