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old-fashioned-blueberry-buckwheat-pancakes-with-blueberry-syrup-recipe

Old Fashioned Blueberry Buckwheat Pancakes With Blueberry Syrup Recipe

Delicious and wholesome pancakes made with buckwheat and fresh blueberries, served with a homemade blueberry syrup.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Pancakes

  • 1 cup buckwheat flour
  • 1 cup all-purpose flour
  • 2 tablespoon sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs large
  • 2 cups buttermilk
  • ¼ cup unsalted butter melted
  • 1 cup blueberries fresh or frozen

Blueberry Syrup

  • 2 cups blueberries fresh or frozen
  • ½ cup sugar
  • ½ cup water

Instructions 

  1. In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, beat the eggs and then add the buttermilk and melted butter. Mix well.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the blueberries.
  4. Heat a griddle or skillet over medium heat and lightly grease it. Pour ¼ cup of batter for each pancake onto the griddle.
  5. Cook until bubbles form on the surface of the pancakes and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
  6. For the syrup, combine blueberries, sugar, and water in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
  7. Serve the pancakes warm with blueberry syrup.

Nutritional Value

Calories: 350kcal | Carbohydrates: 55g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 400mg | Potassium: 200mg | Fiber: 4g | Sugar: 20g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg

Keywords

Blueberry, Buckwheat, Pancakes
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