Time for brunch or lunch with these buckwheat pancakes. If you have not cooked with buckwheat flour before, it is pleasantly nutty, smooth, and a little savory too. These pancakes pair so well with something creamy, like ricotta, or something bright and tart, like this gorgeous blood orange syrup.
Super fast and super wholesome, buckwheat pancakes remind me of French galettes, most often served with salted butter or a cheesy filling. You can use a milk alternative in the recipe too, if you’d like, but I do find that the texture turns out the best with regular milk (I used 2%, for example).
ps. there is a separate recipe for buckwheat crepes here!
- 1 cup milk
- Pinch salt
- 3 T sugar
- 1.5 teaspoon baking powder
- 1.3 cup buckwheat flour
- 0.5 teaspoon baking powder
- 2 eggs
- 1 cup blood orange juice, reduced to ⅓ cup syrup
- powdered sugar (for topping)
- butter (for pan)
- First, reduce the juice in a medium saucepan on low-medium heat, stir often. Reduce until syrupy, about 10-15 minutes.
- In the meantime, whisk together all of the batter ingredients in a medium bowl until smooth.
- Heat up a skillet with butter or your favorite non-stick spray and pour in about one third cup (I just used the cup measure scoop for this!) of batter at a time. Tilt pan slightly to form an even round pancake, as necessary.
- Cook each pancake for about 2 minutes on each side until golden. Remove from pan, butter, and cover.
- Once you are done with your stack, top it with the blood orange syrup and dig in!
Blood orange season is lovely, but short. This blood orange syrup is made using 100% blood orange juice from CSO Italy. CSO Italy is a unique cooperative founded in 1998, representing the leading Italian companies in the fruit and vegetable sector. I love that there is no sugar added to the juice.
Hope that you get to enjoy these buckwheat pancakes with your family this week – let me know what you think!
CSO Italy provided their products for editorial consideration.
