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.
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!).
- 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.
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
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!
- 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
- In a mixing bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla.
- Combine the wet and dry ingredients, mixing until almost smooth (but still a little lumpy).
- 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.
- 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.
- 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