Honey Buttermilk Buckwheat Pancakes W Cherry Rhubarb Sauce
Elevate your breakfast game with these irresistibly fluffy Honey Buttermilk Buckwheat Pancakes served with a rich and tangy Cherry Rhubarb Sauce. Made with a winning combination of nutty buckwheat flour, creamy buttermilk, and a hint of natural sweetness from honey, these pancakes are soft, flavorful, and easy to make. The star of the show is the homemade cherry rhubarb sauce—a vibrant blend of juicy cherries and tart rhubarb, gently simmered to perfection and thickened with a touch of cornstarch for a luscious topping. Ideal for weekend brunches or special occasions, this wholesome and indulgent recipe balances sweet and tangy flavors with a comforting, rustic twist. Serve warm, and watch these pancakes become the centerpiece of your morning! Perfect for pancake lovers and foodies searching for unique breakfast ideas.
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Buttermilk
- 3 tablespoons Honey
- 1 Egg
- 3 tablespoons Unsalted butter, melted
- 2 cups Fresh or frozen cherries, pitted
- 1 cup Rhubarb, diced
- 0.5 cup Granulated sugar
- 0.25 cup Water
- 1 teaspoon Cornstarch
- 1 teaspoon Vanilla extract
Instructions
In a large mixing bowl, whisk together buckwheat flour, all-purpose flour, baking powder, baking soda, and salt.
In a separate bowl, combine buttermilk, honey, egg, and melted butter. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; small lumps are fine. Let the batter rest for 5 minutes.
While the batter is resting, make the cherry rhubarb sauce: In a small saucepan, combine cherries, rhubarb, sugar, and water. Cook over medium heat, stirring occasionally, until the fruit softens, about 10 minutes.
In a small bowl, mix cornstarch with a tablespoon of water to form a slurry. Add the slurry to the saucepan and cook for another 2-3 minutes, stirring constantly, until the sauce thickens. Remove from heat and stir in vanilla extract. Set aside to cool slightly.
Heat a nonstick skillet or griddle over medium heat and grease lightly with butter or oil.
For each pancake, pour about 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown. Repeat with the remaining batter.
Serve the pancakes warm, topped with the cherry rhubarb sauce.
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 821 mg | 36% | |
| Total Carbohydrate | 104.4 g | 38% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 54.9 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 212 mg | 16% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 650 mg | 14% | |
*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.
