Buckwheat pancakes with fresh fruit

Buckwheat flour gives these American-style pancakes from Charita Jones a distinctive flavour. Offer crispy bacon and maple syrup on the side for a traditional American breakfast
By Charita Jones
Buckwheat pancakes with fresh fruit
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 240 g buckwheat flour
  • 115 g self-raising flour
  • 110 g caster sugar
  • 1 tbsp baking powder
  • 2 eggs, beaten
  • 340 ml milk
  • 1/2 tsp vanilla extract
  • 1 banana, chopped
  • handful blueberries
  • 110 ml butter, melted
  • 12 rashers bacon

To serve

  • bananas, slices
  • extra blueberries
  • maple syrup

Tips and Suggestions

Buckwheat is a gluten and wheat free flour with a nutty taste. It is available from Doves Farm in 1kg packets.


1. Combine both the flours, the sugar and baking powder in a large mixing bowl. Beat in the eggs, then pour in the milk and vanilla, mixing well to make a smooth batter. Gently stir in the chopped banana and a handful of blueberries. Lastly, gently stir in the melted butter so as not to squash the berries.

2. Heat a large heavy-based buttered pancake or frying pan. Spoon large ladlefuls of the pancake mixture onto the hot pan, cooking 2 to 3 pancakes at a time. Cook for a few minutes until small bubbles start to appear on the top, then turn and cook a few more minutes until golden. Wrap the pancakes in a tea towel to keep warm while you cook the rest.

3. Heat another frying pan until hot, lay the bacon in it and fry for 2-3 minutes on each side, or until crisp. Remove from the pan and drain on kitchen paper. Serve the pancakes hot with the bacon, banana slices, a few blueberries and some maple syrup.

Rate This Recipe