These Bumbleberry Pancakes are absolutely delicious! Fluffy, lightly sweetened, bursting with juicy berries. Buckwheat flour adds a little bit extra nutrition and flavour to this breakfast. 14-16 pancakes | Imagelicious
1/3cupsugar(original recipe called for 1/3 cup + 2 tablespoons)
1/2teaspoon salt(original recipe called for 1 teaspoon salt)
1teaspoonbaking powder
1/2teaspoonbaking soda
2+1/4cupschilled buttermilk
2large eggs, lightly beaten
2tablespoonsmelted coconut oil(and more for the pan)
2teaspoonslemon zest(about 1 lemon)
1containerblackberries(6 ounces, about 1.5 cups)
1 containerraspberries(6 ounces, about 1+3/4 cups)
1containerblueberries(6 ounces, about 1+ 1/3 cups)
Instructions
In a large bowl, combine the buckwheat flour, all-purpose flour, sugar, salt, baking powder, baking soda, and mix well.
In a medium bowl whisk together the chilled buttermilk, eggs, melted coconut oil, and lemon zest.
Pour the buttermilk mixture into the flour mixture and mix together until just combined. Do not overmix. The batter should still be lumpy.
Let the batter rest for about 15 minutes (I omitted this step), then mix into the batter about 1/3 of each type of berries. The rest of the berries will be for serving.
Heat a large pan over medium heat, brush with some coconut oil.
Drop about 1/3 cups of batter onto the pan and cook for about 3 minutes until the bubbles start appearing on top. Flip the pancakes, reduce the heat to low and cook for another 2-3 minutes. Repeat for the rest of the batter.
Serve with the remaining berries and maple syrup.
Notes
I did not have lemons in the fridge so I didn't add lemon zest but it would be amazing in this recipe.The original recipe also calls for cinnamon cream which is a mixture of whipped heavy cream, greek yogurt, and cinnamon.