Buckwheat Pancakes with Maple Whiskey Soaked Peaches

Buckwheat Pancakes with Maple Whiskey Soaked Peaches

These pancakes are my go-to. We make them all the time – mostly on weekends or if we have a special house guest. But we’ve also made a big batch for the workweek – nothing makes Mondays more tolerable like Saturday pancakes, amiright? Plus they’re super hearty and wholesome so eating them any day of the week is totally cool. Buckwheat baby, I love this stuff. The name is kinda misleading as it’s not actually a wheat but rather a seed. It’s loaded with protein and iron and all those amino acids essential to the veg-heads. If you’re new to buckwheat then these pancakes are for you – just half a cup mixed in with the favorite flour of your choice and you’ll be buzzing like a bee, ready to tackle the day. Speaking of buzzing, these peaches! It’s peach season city down here in the south right now so in addition to eating them straight-up like all day everyday I decided to get boozy with a couple here. Of course plain ones are just as good too.

Buckwheat Pancakes with Maple Whiskey Soaked Peaches Buckwheat Pancakes with Maple Whiskey Soaked Peaches Buckwheat Pancakes with Maple Whiskey Soaked Peaches Buckwheat Pancakes with Maple Whiskey Soaked Peaches Buckwheat Pancakes with Maple Whiskey Soaked Peaches Buckwheat Pancakes with Maple Whiskey Soaked Peaches Buckwheat Pancakes with Maple Whiskey Soaked Peaches

 

Ingredients for the Buckwheat Pancakes 

1/2 cup buckwheat flour

1/2 cup flour of your choice: oat flour, whole wheat flour, gluten free flour blend, etc.

1 tablespoon sugar

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

1¼ cups kefir

2 eggs

½ teaspoon pure vanilla extract

Butter or coconut oil, for the skillet

roasted, salted pecans and greek yogurt for serving
+ whiskey, maple, peach juice from the below soaked peaches for drizzling

 

Ingredients for the Maple Whiskey Peaches

3 peaches, sliced in circles as shown

2 tablespoons good quality maple syrup

1 tablespoon whiskey

 

Directions 
Slice the peaches into circles as shown and soak them in the maple syrup and whiskey mixture. For the pancakes: in a large bowl mix together the dry ingredients first, then whisk in the eggs and finally the kefir and vanilla, careful not to over mix. Heat a skillet with a bit of butter or coconut oil on medium high, place a peach slice in the center and pour a ladle full of batter over the peach. Flip when you see little bubbles popping up through the batter. Serve with roasted salted pecans, greek yogurt and whiskey, maple, peach sauce.

 

Notes 

Pancake recipe adapted from here.

6 Responses to “Buckwheat Pancakes with Maple Whiskey Soaked Peaches”

  1. Katie @ Whole Nourishment

    What a fun read, Grace! Not to mention these amazing looking pancakes, especially with those boozy peaches cooked into them. I feel like buckwheat is much more mainstream here in Europe but growing more and more popular in the US fortunately. Over the years I’ve grown to love and appreciate the flavor and nutrient density of this seed, so I’m always looking for more ways to use it!

    Reply
  2. Jessie Snyder | Faring Well

    That peach slice in the middle! I die <3. Saturday pancakes + Sunday waffles for lyyyyyfe. These are gorgeous and totally inspiring me to play with the bag of buckwheat flour I've been neglecting. Thanks lady! And happy weekend! xo

    Reply
  3. Sherrie

    I made buckwheat pancakes this morning, with cherries and basil, but I REALLY WISH I would’ve seen this first. I have a whole bunch of peaches just waiting to be used up. This recipe will happen soon. It’s so beautiful Grace, xo!!!

    Reply
  4. Sarah | Well and Full

    These pancakes kind of remind me of the ‘egg-in-a-hole’ toast my mom used to make me growing up! I love the peach in the middle of the pancakes, I bet it taste so yummy fried up in the skillet! 🙂

    Reply
  5. Olivia Ribas

    Humm… These pancakes look so yummy. I agree with you I totally think that have pancakes any day of the week is amazing. I bought a buckwheat flour a while ago and I’ve make anything with it. So it is time to use it. Thanks for the recipe idea, friend 🙂

    Reply

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