Recipes & Cooking

Buckwheat Pancakes with Blueberry Cardamom Maple Syrup

by The Culinistas

In anticipation of National Pancake Day (aka February 21st aka what we believe should be a national holiday), we’ve got stacks on the brain. Our version uses vitamin-packed, heart healthy buckwheat flour as we never pass up an opportunity to incorporate whole, gluten-free grains. Maple syrup gets a healthy dose of warm cardamom and sweet blueberries. If you find yourself with leftover berries, mix them into the batter of your next batch. 

Buckwheat is a miracle grain. Not only is it high in fiber, resistant starch (a fiber-esque compound that’s great for gut health!), protein, and antioxidants, it’s also mineral rich, filled with Manganese, Copper, Iron, and Magnesium. Not to mention the gluten-free status, making it a great option for those wheat-avoiding folks among us. The groats are tasty as a crunchy salad topping, a grain bowl base, or pulsed into a flour and used in baked goods, like pancakes! 

Buckwheat Pancakes with Blueberry Cardamom Maple Syrup

Serves 4
Prep Time 15 minutes
Cook Time 20 minutes


2 cups blueberries
1½ cup maple syrup
1 tsp ground cardamom
1 tsp sumac
¾ cup all purpose flour
¾ cup buckwheat flour
3 TB coconut sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1¼ cup full-fat buttermilk
¼ cup whole milk ricotta
2 eggs
Salt, to taste
Unsalted butter, for frying

1. Make the blueberry cardamom maple syrup: In a saucepan over medium heat, mix blueberries, maple syrup, cardamom and sumac, then season with salt. Bring the mixture to a boil, reduce to a simmer and cook for 15 minutes.

2. Make the pancakes: Whisk the flours, sugar, baking powder, baking soda and salt in a large bowl. Whisk eggs, buttermilk and ricotta in a separate bowl, then stir into dry ingredients until just combined.

3. Heat a large skillet over medium heat and melt a small amount of butter. Working in batches, scoop ⅓-cupfuls of batter on the griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and flipside of pancakes are golden brown, about 2 minutes longer. Serve pancakes with the blueberry cardamom maple syrup.

A special thanks to Nadia Agsen for the beautiful photograph.