Southern Strawberry Buckwheat Pancakes

A classic American breakfast dish, these fluffy buckwheat pancakes are infused with the sweetness of fresh strawberries, perfect for a weekend morning.

🛒 Ingredients

• 1 1/2 cups All-purpose flour
• 1/2 cup Buckwheat flour
• 1/4 cup Granulated sugar
• 2 eggs Large eggs
• 1 cup Milk
• 2 tbsp Unsalted butter, melted
• 1 cup Strawberry puree
• 1 tbsp Honey
• 2 teaspoons Baking powder
• 1/4 teaspoon Salt
• 2 cups Fresh strawberries, hulled and sliced

👨‍🍳 Instructions

1. 1

   Step 1: In a large bowl, whisk together the all-purpose flour, buckwheat flour, granulated sugar, and baking powder.

2. 2

   Step 2: In a separate bowl, whisk together the eggs, milk, melted butter, strawberry puree, and honey.

3. 3

   Step 3: Add the dry ingredients to the wet ingredients and stir until just combined.

4. 4

   Step 4: Fold in the sliced strawberries.

5. 5

   Step 5: Heat a non-stick skillet or griddle over medium heat.

6. 6

   Step 6: Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.

7. 7

   Step 7: Cook the pancakes for 2-3 minutes, until bubbles appear on the surface.

8. 8

   Step 8: Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.

9. 9

   Step 9: Serve the pancakes hot with additional fresh strawberries and maple syrup, if desired.

10. 10

    Step 10: Enjoy!

💡 Pro Tips

Make sure to not overmix the batter, as this can result in dense pancakes. Also, adjust the amount of strawberry puree to your liking. Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

📊 Nutrition per Serving