Buckwheat Pancake Stack Recipe

Imagine a leisurely Sunday morning, the smell of fresh coffee brewing, and lively chatter navigating through the kitchen. The foundation of such a beautiful moment? A stack of buckwheat pancakes, adorned with a vibrant fruit compote—earthy and rich in protein, these pancakes embody wholesome goodness. Perfect for a family gathering or a cozy breakfast-in-bed, this recipe is sure to delight.

Recipe Summary

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Skill Level: Easy

Ingredients

• 1 cup buckwheat flour
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• For the fruit compote:
• 1 cup mixed berries (frozen or fresh)
• 1/4 cup water
• 2 tablespoons honey or maple syrup
• 1 teaspoon lemon juice

Instructions

1. In a large bowl, whisk together the buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the buttermilk, milk, egg, melted butter, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just incorporated. Do not overmix; lumps are okay.
4. Heat a griddle or large skillet over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of the batter onto the griddle for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes or until golden brown.
6. For the fruit compote, combine berries, water, honey (or maple syrup), and lemon juice in a small saucepan. Cook over medium heat until the berries soften and release their juices, about 10 minutes. Stir occasionally to avoid sticking.
7. Serve the warm pancakes stacked high, topped with a generous spoonful of fruit compote.

Helpful Tips

• For fluffier pancakes, let the batter rest for 10 minutes before cooking.
• Substitute almond or oat milk for a dairy-free option.
• The buckwheat flour can be adjusted with whole wheat or additional all-purpose flour if unavailable.

Storage Instructions

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or microwave.
• The fruit compote can be refrigerated in a separate container for up to 5 days.

Pairings

• Complement these pancakes with a hot cup of coffee, fresh orange juice, or a soothing herbal tea.
• For an added touch, serve with a side of Greek yogurt or a dollop of whipped cream.

With every bite of this Buckwheat Pancake Stack Recipe, you’ll savor the blend of robust flavors and natural sweetness. Here at Zynahz, we believe in making your kitchen experiences memorable and exciting. So, invite your loved ones, embrace creativity, and enjoy the heartwarming delight of cooking. We encourage you to share your pancake creations with us and spread the joy with friends and family. Dive deeper into Zynahz for more inspiring recipes, follow us on social media, and be sure to sign up for our newsletter for the latest culinary inspirations.