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Home » Recipes » Food

24 October, 2018 By Mary | Leave a Comment

Blackberry Buckwheat Pancakes

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Blackberry Buckwheat Pancakes | The Kitchen Paper

This post is sponsored by the Oregon Raspberry & Blackberry Commission. Thank you for supporting those who keep The Kitchen Paper up and running!

I haven't really announced this anywhere, officially, but the backstory to this recipe requires a little bit of an announcement: I'm getting married! In like ... 4.5 weeks ... SO SOON! I KNOW! I'm very excited, obviously, but am really only telling you this because of the pancakes. These pancakes are, definitely, the best pancakes I have on this site, and we all need to thank Marc for that. More than 3 years ago, shortly after we started dating, he made me these pancakes. He'd been talking a big game about how great they were, blah blah blah, and I thought he was probably over-selling them — but he was right! He's a master pancake maker, and this recipe (tweaked a bit here, but just as good!) is a winner. I wish I knew where it was from (he has an old photo of an old newspaper cutout!), but I don't.

Blackberry Buckwheat Pancakes | The Kitchen Paper

But more about the pancakes: I added blackberries to these buckwheat pancakes because, you might remember, I worked with the Oregon Raspberry & Blackberry Commission throughout Feast — and looooved all of the dishes chef's came up with using Oregon Berries! Did you know that more than 90% of the frozen berries sold in the USA come from Oregon? THAT'S INSANE! And awesome. Very proud of my state right now (because you KNOW how I feel about berries!).

Blackberry Buckwheat Pancakes | The Kitchen Paper

For those of you who weren't at Feast this year, here are all the ways Oregon Berries were used at Feast this year:

  • Media Brunch: Chef Vitaly Paley of the Heathman Hotel - Assorted Jams
  • 80s vs 90s: Chef Kate McMillin of Lauretta Jeans in partnership with New Seasons Market: Pie Cones with Raspberry Jam
  • Grand Tasting Day 1: Chef Kyle Rourke and Chef Thomas Dunklin of The Waiting Room: The Savory: double smoked bacon rillette, marionberry gastrique, corn cake The Sweet: white chocolate cremeux, raspberry cream, oatmeal streusel
  • Grand Tasting Day 2: Chef Joris Barbaray of Bergerac Bistro: The Savory: Duck rillette with blackberry and red wine sauce, The Sweet: Chocolate pots with blackberry compote
  • Grand Tasting: Chef Annie Portlock of Annie's Pies: Oregon Berry Oatmeal Cookie Bites
  • Grand Tasting: Hestan Cookware (DIY Crepe Station): Berries & Cream and the PDX Dream featuring Oregon Marionberry Compote
  • Night Market: Chef Chris Bailey of Portland Mercado: Tlayuda de Jardín with Marionberry Sauce
  • Smoked: Chef Maylin Chavez of Olympia Oyster Bar: Grilled Oysters with Charred Berry Salsa and Cactus
  • Picnic AF: Ashley Rodriguez (Not Without Salt, Seattle) and Danielle Firle (Secret Supper, Portland): Fresh Oregon Raspberries
  • Pie Goals: Lauren Ko (Loko Kitchen, Seattle) and Michelle Lopez (Hummingbird High, Portland): Oregon Marionberry Pie

My personal favorite was at Smoked — grilled oysters with charred berry salsa and cactus! OMG. So so so tasty.

Blackberry Buckwheat Pancakes | The Kitchen Paper

Back to pancakes: These pancakes have an assortment of flour in them for a really complex flavor. I used white, wheat, buckwheat, and oat. You could sub out any of those (especially the oat, which is a tiny amount just for a little texture/flavor) for a flour you prefer! I kept these on the not-too-sweet side, so if you enjoy a really sweet pancake: add more sugar. As for the berries: Would you believe me if I told you I used frozen berries!? I totally did. I just kept them in the freezer until right before I started cooking the pancakes, chopped them up, and sprinkled them onto each pancake rather than mixing them into the batter. Voila! Perfect berry pancakes all year round.

I also happen to know that these do really well frozen, then popped into the toaster for a quick reheat before work... FYI ;P

Blackberry Buckwheat Pancakes | The Kitchen Paper

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Blackberry Buckwheat Pancakes

  • Author: Mary
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2-3 servings 1x
  • Category: breakfast
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Description

These blackberry buckwheat pancakes have four flours, giving them a complex depth and rich flavor. They have frozen blackberries, making them easy to enjoy all year round!


Ingredients

Units Scale
  • ⅔ cup whole wheat flour
  • ⅓ cup all purpose flour
  • ⅓ cup buckwheat flour
  • 1 Tbsp oat flour
  • 3 tsp white sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ¼ cups buttermilk
  • 2 eggs
  • 1 Tbsp melted butter
  • 1 tsp vanilla
  • 2 cups frozen blackberries, coarsely chopped
  • extra butter for the griddle
  • maple syrup for serving

Instructions

  1. In a mixing bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. Set aside.
  2. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla.
  3. Combine the wet and dry ingredients, mixing until almost smooth (but still a little lumpy).
  4. Heat a skillet or griddle on medium-high heat. Melt a tiny bit of butter, then pour ⅓ cup of batter onto the hot griddle. Immediately scatter a small handful of berries on top of the uncooked pancake.
  5. When the edges of the pancake are dry, and bubbles are holding their shape in the middle of the pancake, flip and cook for another minute on the other side.
  6. Repeat with all of the batter, and serve warm with maple syrup and other pancake toppings (yogurt, bee pollen, peanut butter, butter, etc.).

Keywords: blackberry buckwheat pancakes, blackberry pancakes, blackberry pancake recipe, buckwheat pancake recipe

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