Buckwheat Pancakes with Blueberry-Vanilla Bean Syrup

Breakfast & Brunch Blueberry

Packed with whole-grain flours, these pancakes are a grown-up way to channel the Saturday morning breakfasts of your childhood. Flecks of vanilla bean seeds perfume the fruit-infused syrup, whose sweet puddles of blue inspire instant smiles. Cane syrup is the game changer here—less sweet than maple and less robust than molasses, it’s the perfect partner for these hearty pancakes.

Photography By Shell Royster | June 04, 2019

Ingredients

SERVINGS: 4

Syrup

1 cup pure cane syrup
½ vanilla bean, split
1 cup fresh blueberries, divided

Pancakes

¾ cup buckwheat flour
¾ cup garbanzo flour (also known as chickpea flour)
1 teaspoon baking soda
1 tablespoon sugar (optional)
2 eggs, beaten
1 ½ cups buttermilk
2 tablespoons butter, melted
Butter for griddle

Instructions

1. Heat the syrup, vanilla bean and half of the blueberries in a small saucepan on medium-low heat until the blueberries start to burst and release their color, 5 to 8 minutes. Remove from heat; stir to combine. Add remaining blueberries. Set aside, or cover and refrigerate overnight.

2. Preheat griddle on medium heat for 5 minutes.Meanwhile, whisk together flours, baking soda and sugar (if using). Create a well in the middle of the flour mixture; add beaten eggs, and mix with spoon to combine. Pour buttermilk into a small bowl or liquid measuring cup; stir in melted butter (mixture will be lumpy). Pour the buttermilk mixture into the flour mixture, and stir until well combined.

3. Add butter to hot griddle; let melt. Ladle batter onto hot griddle; cook until bubbles appear on top and edges appear dry. Flip pancakes; cook an additional 3to 4 minutes, adjusting heat and adding more butter as needed.Serve with Blueberry-Vanilla Bean Syrup.