Buttermilk Buckwheat Pancakes with Summer Fruit Syrup

Start your morning on a vibrant note with these fluffy buttermilk buckwheat pancakes topped with a luscious summer fruit syrup. Perfectly balancing hearty, nutty buckwheat with the lightness of all-purpose flour, these pancakes are tender, flavorful, and naturally gluten-friendly. The real star is the homemade syrup, an irresistible medley of strawberries, blueberries, and peaches simmered with honey and a splash of lemon for a tangy-sweet finish. Ready in just 40 minutes, this recipe makes breakfast feel like a celebration of summer’s bounty. Serve these golden pancakes fresh off the griddle and generously drizzle with the warm fruit syrup for a stunning dish that’s as satisfying as it is beautiful.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup buckwheat flour
• 0.5 cup all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 1 tablespoon granulated sugar
• 0.25 teaspoon salt
• 1.5 cups buttermilk
• 2 units large eggs
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, hulled and diced
• 0.5 cup fresh blueberries
• 1 cup ripe peaches, diced
• 3 tablespoons honey
• 1 tablespoon lemon juice
• 2 tablespoons water

Directions

Step 1

In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, baking soda, sugar, and salt.

Step 2

In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well combined.

Step 3

Gradually pour the wet ingredients into the dry ingredients, gently stirring until just combined. Be careful not to overmix; a few lumps are fine.

Step 4

Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a little butter or oil.

Step 5

Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until the edges look set and bubbles form on the surface, about 2-3 minutes. Flip and cook the other side until golden brown, about 1-2 minutes more. Repeat with the remaining batter.

Step 6

To make the summer fruit syrup, combine the strawberries, blueberries, peaches, honey, lemon juice, and water in a medium saucepan over medium heat.

Step 7

Cook the fruit mixture, stirring occasionally, until the fruit softens and releases its juices, about 8-10 minutes. Use a wooden spoon to gently smash some of the fruit for a thicker consistency. Remove from heat and let it cool slightly.

Step 8

Serve the pancakes warm, topped with the summer fruit syrup. Optionally, garnish with additional fresh fruit or a dusting of powdered sugar.

Nutrition Facts

Serving size	(1282.6g)

Amount per serving	% Daily Value*
Calories	1737.8

Total Fat 62.7g	0%
Saturated Fat 32.9g	0%
Polyunsaturated Fat 0.7g
Cholesterol 505.3mg	0%
Sodium 2204.3mg	0%
Total Carbohydrate 265.4g	0%
Dietary Fiber 22.1g	0%
Total Sugars 118.5g
Protein 50.3g	0%

Vitamin D 270.3IU	0%
Calcium 564.6mg	0%
Iron 9.3mg	0%
Potassium 2065.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.9%

Protein: 11.0%

Carbs: 58.1%