Rich in fiber, protein, and B vitamins, buckwheat flour is a gluten-free “super food.” Use the flour for pancakes, and you won’t be sorry. Top the pancakes with my uniquely delicious blueberry-lemon compote, and you just might be the happiest eater in the world.
Here’s the video how-to (click the “play” arrow), along with the printable recipe:
A few notes:
You can make the pancakes ahead of time. After they’ve cooled, freeze them. You can make the compote in advance, too. Just let it cool completely, then transfer it to an air-tight container, and refrigerate for up to one week. For longer storage, freeze the compote.
And here’s the printable:
Buckwheat Pancakes with Blueberry-Lemon Compote
A delicious, gluten-free duo for your breakfast, dinner, or dessert table.
Ingredients
- 1 cup buckwheat flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk, well-shaken
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups fresh or frozen blueberries
- 1/2 cup local honey
- 1 cup water
- The juice of 1 lemon
- 2 generous tablespoons cornstarch, blended with just enough water to make a smooth paste
For the pancakes:
For the compote:
Instructions
- The pancakes -- Grease and preheat a large frying pan, a griddle, or an electric skillet. In a medium-size mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl (a 4-cup glass measure is ideal), whisk together the buttermilk, egg, and vanilla. Add the wet ingredients to the dry, and whisk or stir just to combine. The mixture will be thick and bubbly.
- Ladle, by the 1/4 cupful, the batter onto the hot skillet. Fry until the edges look dry, and then flip the pancakes over to brown the other side.
- The compote -- In a medium saucepan, combine the blueberries, honey, water, and lemon juice. While stirring occasionally, bring the mixture to a low boil over medium heat. Add the cornstarch mixture, and stir just until the sauce thickens -- about 15 seconds. Serve warm over pancakes. Cooled, leftover sauce is delicious on anything and everything.
Copyright 2015 by Kevin Lee Jacobs
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Ardelle F Tuxen says
I will try your buckwheat pancakes for sure. I have been doing a similar combination with homemade waffles, a scoop of cottage cheese – can use yogurt also – and home made blueberry conserve topping it off. I love serving this to friends that stop over for mid-morning coffee and breakfast. We are retired after all so have very flexible schedules.
Kevin Lee Jacobs says
Hi Ardelle – Enjoy!
Sandra Allen says
Buckwheat pancakes are my favorite. First had them at a little cafe in Yellowstone WY. Always takes me back to a happy time.
Happy New Year to you and yours,
Sandra
Mariska L says
Hi Kevin. The Buckwheat pancakes look great and , bonus, gluten free. I may just make them for lunch.
My sympathies for the loss of your spatula. I have two a Great Danes who view my counters as a place to rest their heads especially when I’m trying to do a meal prep. I know I’m tempting fate but they have never taken anything. I have an idea for you. Mix together, in a spray bottle, 2 parts apple cider vinegar and 2 parts lemon juice. Spray it on something you preferably do not want and leave it on the counter. Hopefully this will be enough of a discouragement to end counter shopping. Good luck.
Kevin Lee Jacobs says
Hi Sandra – Happy New Year!
Hi Mariska – Thanks for the tip. I’ll try it out on Avery (the counter-surfing beast).
Elaine r says
I love buckwheat pancakes and will certainly make these, but looking at the recipeip..it is only enough for one serving..for my husband! I’ll have to adjust the quantity if I want any!
Kevin Lee Jacobs says
Hi Elaine – Ha-ha-ha! Your husband eats the same way I do.
Linda A says
Hi Kevin, You’re starting to convince me that the electric skillet is a good idea (if it weren’t
for my lack of storage space, I’d get one).
If you ever come up with a good-tasting recipe for gluten-free bread, you’d definitely fall
into the genius category (minus the self-named “stable genius” who thinks he belongs in that group)! I long for good-tasting artisan bread but nothing comes close in gluten-free bread (in fact, it all tastes really gross to me).
Cheryl says
In the meantime (because I don’t have buckwheat flour) can I substitute another flour and would the amount be the same?
Kevin Lee Jacobs says
Hi Linda – I have yet to GF bread that is *truly* remarkable. Search continues.
Hi Cheryl – Feel free to substitute another pancake recipe (I like this one) for the buckwheat version. Top the cakes with the blueberry-lemon compote.
Barbara says
Christmas past and the end of a year in which I lost my lovely and gallant standard poodle of 13 years; a tad triste. Happily you were making buckwheat pancakes. A lost spatula? Ditto for my ancient Chemex coffee carafe with the recently-adopted seven year old poodle now in residence. To Mr. Fox: Middlebury was beautiful, snowy and quiet on a drive through this Christmas week. Happy New Year to the menagerie!
Dana says
If the buckwheat pancakes are as good as your chickpea flour/garbanzo flour pancakes, they will be a winner.
Julie R says
Watching your pancake video with the Little People assisting you gave me a good laugh = ) But also I’m glad to get your tip for warming up the lemon to extract juice from it. I will do that from now on when using lemons. I have not come across seedless lemons. I can’t wait to make your Buckwheat pancakes and Blueberry compute. Oh that just sounds like a heavenly combination.
Sue in Oregon says
Just made these delightful pancakes and blueberry compote for New Year’s morning breakfast. Yum! The blueberries were picked from our own bushes last summer and frozen in 2 cup amounts. How convenient for me! I bought the buckwheat yesterday at the Co-op with this recipe in mind. They are a delight. Thank you for these great recipes. And, Happy New Year.
Kevin Lee Jacobs says
Hi Barbara – So sorry to hear about your beloved poodle.
Hi Dana – The buckwheat pancakes offer their own unique deliciousness. So glad you like my chickea version as well!
Hi Julie R – I leaned the lemon-in-microwave trick from one of my readers. It really works!
Hi Sue – I’m so glad these two recipes worked out for you! Bonne année to you and yours!
mlaiuppa says
Is there a substitute for the buckwheat flour? There is a chance I am allergic to it and don’t want to take a chance, plus end up with a bag of flour I can’t use. (Nothing dangerous, just nausea and a brief passing acquaintance with my meal.)
I imagine whole wheat could be used but what about something else? Rye perhaps?
The compote sounds delicious.
mlaiuppa says
Found my answer. There are several flours that can substitute but Oat flour or barley flour look like a good bet. Even even swap.