25-Minute Light and Fluffy Buckwheat Pancakes

Whole grain buckwheat pancakes are the best way to start off the day! Follow these instructions at home to make light, fluffy buckwheat flour pancakes topped with a simple blueberry maple sauce.

Buckwheat flour pancakes are one my favorite simple breakfast recipes,have an appealing nutty flavor and beautiful color. They’re flecked with the dark specks of the buckwheat, which gives them a warm gray hue when you cut into them.

• 1 cup (140 g) buckwheat flour
• 1 cup (140 g) all-purpose flour
• ⅓ cup (80 g) granulated sugar
• 1½ teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• Grated zest from 1 lemon
• 2 eggs
• 1 cup (250 ml) buttermilk
• 1 cup (250 ml) whole milk, dairy or plant-based
• 2 tablespoons (30 ml) olive oil or canola oil

• 1 pint fresh blueberries or blackberries
• ¼ cup (185 ml) pure maple syrup, plus additional for serving
• 2 tablespoons (60 g) salted butter