My husband is a true pancake connoisseur. He’s the guy who orders “pancakes for the table” every time we go out to breakfast because, even if he feels like eating eggs, he can’t imagine a weekend morning that doesn’t include pancakes. At home, he regularly whips up some of the best pancakes I’ve ever tasted. Here, I’ve adapted his proprietary go-to recipe to include blueberries, buttermilk, and buckwheat flour. The result is a hearty and delicious Sunday morning treat.
- ¾ cup (116 grams) buckwheat flour
- ¾ cup (98 grams) all purpose flour
- 2 tablespoons sugar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons (42 grams) unsalted butter, melted
- 1 cup buttermilk, divided
- ¾ cup or 1 (6-ounce) container low-fat blueberry or vanilla yogurt, like Stonyfield Farm
- ¾ cup blueberries, frozen or fresh
- Preheat the oven to 200°F.
- In a large bowl, combine the flours, sugar, baking soda and salt, and stir to combine.
- Pour the melted butter over the top of the dry ingredients, stirring a few times to combine.
- Make a well in the bottom of the dry ingredients. Combine ½ cup buttermilk and the yogurt in a small bowl, then pour into the well. Stir in the dry ingredients.
- Add the remaining buttermilk and stir until just combined. Fold in the blueberries.
- Preheat a 12-inch nonstick or cast-iron pan over medium heat. Reduce heat to low and add a thin coat of butter or oil. Scoop batter into the pan using a ¼ cup measure.
- Cook until air holes poke through the middle of the cakes, about 3 minutes. Flip and cook 2 to 3 more minutes. Transfer to an ovenproof plate and place in the oven to keep warm. Repeat with remaining batter.
- Serve pancakes with maple or other fruit or ginger syrups and pats of butter, if desired.
- Leftover batter may be refrigerated for up to 1 day.