Pancakes are my favorite (specifically these gluten free buckwheat pancakes). It’s the one thing I could carb-o-load on all day, every day. And of course I douse them in pure maple syrup. Always. Like, people who eat their pancakes with just a drop of maple syrup, I don’t get you. You are missing out.
I realized I haven’t made pancakes on the blog in a while. What a tragedy. So, I had to change that!
After eating buckwheat crepes in Paris this summer, I decided to create gluten-free buckwheat pancakes. They’re naturally gluten-free, with a nice nuttiness to them. But they’re still fluffy and light, not dense and cardboard-y. Of course, what’s a pancake without blueberries? So I added a bunch of fresh bluebs into the batter.
Simply put: they’re delicious. And I love pancakes.
Tips on how to make pancakes
Use room temperature ingredients—When making pancakes, you want to use room temperature ingredients (egg, buttermilk, everything!). This ensures that the pancake batter starts cooking as soon as it hits the griddle. If your batter is slightly chilled from the milk, etc., then it will first have to heat up on the griddle and then cook.
Don’t over mix the batter—As with any baked good, you don’t want to over mix the pancake batter. If you whisk the batter too much, the pancakes will turn out dense and chewy. Totally not what you want!
Use fresh blueberries, if possible—Technically, you can use frozen blueberries in these gluten-free buckwheat pancakes. But I find that frozen blueberries have a strange taste to them, so I use fresh whenever possible. If you don’t like blueberries, you can use any other fruit you’d like! Raspberries would taste lovely in this pancake recipe, as would blackberries or sliced strawberries.
Cook until the batter starts to bubble—The way to tell when pancakes are ready to be flipped is to look for small bubbles on top of the batter. Once you see these bubbles around the edge of the pancake, you can flip it!
How to freeze pancakes
If you’re making these gluten-free buckwheat pancakes for just yourself or wind up with leftovers, you can freeze them easily for later! To freeze pancakes, let them cool to room temperature, and then seal them in a freezer baggie. When you’re ready to enjoy them, pop them into the toaster or into a warm oven until heated through. Frozen pancakes tend to dry out a bit when reheated, but they’ll still taste nice!
- 1 large egg, room temperature
- 1 1/4 cups buttermilk
- 1/4 cup Chobani plain, non-fat yogurt
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- 1/2 teaspoon vanilla extract
- 1 cup plus 2 tablespoons buckwheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups fresh blueberries
- Heat a large skillet or griddle on medium heat.
- In a medium bowl, combine egg, buttermilk, yogurt, brown sugar, olive oil, and vanilla extract, whisking until combined. In a separate bowl, whisk together buckwheat flour, baking powder, cinnamon, and salt together. Incorporate into wet ingredients, stirring only until combined.
- Once griddle is hot, grease with oil. Pour ¼ cup of batter per pancake onto surface, then sprinkle with blueberries. Cook on one side until holes form around edges, about 1 minute, then flip and cook on other side for additional minutes. Don’t let the pan get too hot– you want a nice, even heat.
- Serve with whipped cream, blueberries, nuts, and a healthy drizzle of maple syrup!
More pancake recipes from Broma Bakery:
Hot Chocolate Pancakes
Bourbon Peach Pancakes
Bourbon Brown Butter Peach Dutch Baby Pancake