These Blackberry Buckwheat Pancakes are made with four different types of flour, giving them a complex depth of flavor. Use fresh berries if you’ve got them, or enjoy these pancakes year round using frozen Oregon blackberries!
Recipe by Mary of thekitchenpaper.com
2/3 Cup whole wheat flour
1/3 Cup all-purpose flour
1/3 Cup buckwheat flour
1 Tablespoon oat flour
3 teaspoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 Cup buttermilk
2 eggs
1 Tablespoon melted butter
1 teaspoon vanilla
2 Cups frozen blackberries, coarsely chopped
Extra butter for the griddle
Maple syrup for serving
Step 1
In a mixing bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. Set aside.
Step 2
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla.
Step 3
Combine the wet and dry ingredients, mixing until almost smooth (but still a little lumpy).
Step 4
Heat a skillet or griddle on medium-high heat. Melt a tiny bit of butter, then pour 1/3 cup of batter onto the hot griddle. Immediately scatter a small handful of berries on top of the uncooked pancake.
Step 5
When the edges of the pancake are dry, and bubbles are holding their shape in the middle of the pancake, flip and cook for another minute on the other side.
Step 6
Repeat with all of the batter, and serve warm with maple syrup, blackberries and other pancake toppings (yogurt, bee pollen, peanut butter, butter, etc.).