Buttermilk Buckwheat Pancakes with Summer Fruit Syrup
Start your morning on a vibrant note with these fluffy buttermilk buckwheat pancakes topped with a luscious summer fruit syrup. Perfectly balancing hearty, nutty buckwheat with the lightness of all-purpose flour, these pancakes are tender, flavorful, and naturally gluten-friendly. The real star is the homemade syrup, an irresistible medley of strawberries, blueberries, and peaches simmered with honey and a splash of lemon for a tangy-sweet finish. Ready in just 40 minutes, this recipe makes breakfast feel like a celebration of summer’s bounty. Serve these golden pancakes fresh off the griddle and generously drizzle with the warm fruit syrup for a stunning dish that’s as satisfying as it is beautiful.
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Recipe Information
Ingredients
- 1 cup buckwheat flour
- 0.5 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 tablespoon granulated sugar
- 0.25 teaspoon salt
- 1.5 cups buttermilk
- 2 units large eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and diced
- 0.5 cup fresh blueberries
- 1 cup ripe peaches, diced
- 3 tablespoons honey
- 1 tablespoon lemon juice
- 2 tablespoons water
Instructions
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, sugar, and salt.
In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, gently stirring until just combined. Be careful not to overmix; a few lumps are fine.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a little butter or oil.
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until the edges look set and bubbles form on the surface, about 2-3 minutes. Flip and cook the other side until golden brown, about 1-2 minutes more. Repeat with the remaining batter.
To make the summer fruit syrup, combine the strawberries, blueberries, peaches, honey, lemon juice, and water in a medium saucepan over medium heat.
Cook the fruit mixture, stirring occasionally, until the fruit softens and releases its juices, about 8-10 minutes. Use a wooden spoon to gently smash some of the fruit for a thicker consistency. Remove from heat and let it cool slightly.
Serve the pancakes warm, topped with the summer fruit syrup. Optionally, garnish with additional fresh fruit or a dusting of powdered sugar.
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 2204 mg | 96% | |
| Total Carbohydrate | 265.4 g | 97% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 118.5 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 565 mg | 43% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2065 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
