Enjoy these delightfully fluffy and naturally gluten-free buckwheat pancakes. Topped with a bright, easy-to-make berry compote, this recipe brings a burst of Sunday joy to your breakfast table. It’s simple food that makes you feel wonderful.
Author:Chloe Thompson
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:About 8 pancakes
Category:Breakfast Baking
Method:Griddle/Pan Fry
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 cup buckwheat flour
1 tablespoon sugar (or alternative sweetener)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk (dairy or non-dairy for gluten-free)
1 large egg
1 tablespoon melted butter or oil
1 cup mixed berries (fresh or frozen)
1 tablespoon lemon juice
1 extra tablespoon sugar (for compote)
Instructions
Whisk together the buckwheat flour, sugar, baking powder, baking soda, and salt in a medium bowl.
In a separate bowl, whisk the milk, egg, and melted butter or oil.
Pour the wet ingredients into the dry ingredients. Stir just until combined; a few lumps are fine. Do not overmix.
Heat a lightly oiled griddle or non-stick pan over medium heat.
Pour about 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes until golden brown.
While pancakes cook, prepare the compote: Combine the mixed berries, lemon juice, and extra sugar in a small saucepan.
Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, about 5-7 minutes.
Stack the warm pancakes and top generously with the berry compote. Serve immediately.
Notes
Buckwheat flour is naturally gluten-free, perfect for your needs.
For an extra fluffy pancake, let the batter rest for 10 minutes before cooking.
You can use any combination of your favorite berries for the compote.
If you prefer, skip the sugar in the compote and sweeten with a drizzle of maple syrup after plating.