Lemon Vanilla Buckwheat Pancakes with Blackberry Syrup

Zesty gluten-free Lemon Vanilla Buckwheat Pancakes are topped with a homemade Blackberry Syrup in this easy recipe that’s sure to be a hit with the entire family. They’re perfect for special occasions but just as perfect for a lazy Sunday morning!

A stack of Lemon Vanilla Buckwheat Pancakes topped with a homemade blackberry syrup.
This post is sponsored by Sonoma Syrup Co. As always, I only promote brands and products that I’m actually in love with! Thank you for continuing to support the folks that make CaliGirl Cooking possible <3

Are you ready for an utterly delicious, flavor-packed breakfast that’s as easy as pie to whip up?? I hope so, because today I’m sharing a recipe for Lemon Vanilla Buckwheat Pancakes with Blackberry Syrup and it is going to knock. your. socks. off.

I’m so thrilled to once again be partnering with my friends at Sonoma Syrup Co. to bring you some tasty recipes throughout the year. If you haven’t yet tried their syrups, extracts and sauces, it’s simply a must! Their products are made with all-natural ingredients and can be used in a multitude of ways. For example, I’ve used them in cocktails like this Chico Cocktail and this Spiked Lavender Lemonade, non-alcoholic beverages like this Pomegranate Soda Ice Cream Float and this Honey Citrus Detox Elixir, and let’s not forget all the baked goods. I’ve used them to make donuts, Bundt cakes, coffee cakes and more!

When they asked me to create another special treat just in time for Mother’s Day, I knew a recipe that would take brunch to the next level would be just the thing. I mean, isn’t Mother’s Day just one of those holidays where brunching is non-negotiable? I mean, I’ve only been at this mom thing for a couple of years, but it sounds pretty perfect to me.

Side view of a fluffy stack of Lemon Vanilla Buckwheat Pancakes topped with a chunky blackberry syrup.

So, what makes these pancakes so special?

Well, let me tell you.

First off, you know I’m the last one to foray into the gluten-free baking world, but when there’s a tasty alternative like buckwheat flour involved, you don’t even miss the other stuff! Add some protein-packed almond meal and these pancakes have just gone from simply gluten-free to straight up POWER pancakes.

But we’re not stopping there. That’s right, we’re also adding in my favorite Meyer Lemon Infused Simple Syrup, some lemon zest AND a healthy serving of Sonoma Syrup’s Vanilla Bean Extract Crush (which – in case you were wondering – is basically vanilla extract on steroids with real vanilla bean seeds mixed in).

Do you see what I’m getting at here? These pancakes are seriously next-level.

Shall we keep it going? Let’s talk about this Blackberry Syrup. Super simple, super tasty, and the perfect contrast to those lemony pancakes. There are only three ingredients – two of which you most likely already have in your pantry – and it’s basically a “set-it-and-forget-it” deal. I love the chunkiness of this fresh syrup – the macerated blackberries add a whole other dimension to an already tasty dish.

Overhead view of Lemon Vanilla Buckwheat Pancakes topped with a homemade blackberry syrup.

I love how these pancakes taste full-bodied and earthy, yet they’re actually quite tender and refreshing with all of the lemony vibes. The Blackberry Syrup might as well be the cherry on top – the robust tartness is the perfect contrast – and you may just end up making a second batch to drizzle on top of a bowl of vanilla ice cream.

I’ll venture to guess that any mom would be more than happy to wake up to a big stack of Lemon Vanilla Buckwheat Pancakes drizzled with Blackberry Syrup on Mother’s Day. It’s the perfect way to say thanks for being the amazing woman she is. In fact, if anyone wants to drop a hint to my hubby, I’d be ever so grateful 😉

A stack of Lemon Vanilla Buckwheat Pancakes with Blackberry Syrup with a big wedge cut out of them.

Lemon Vanilla Buckwheat Pancakes with Blackberry Syrup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Zesty gluten-free Lemon Vanilla Buckwheat Pancakes are topped with a homemade Blackberry Syrup in this easy recipe that’s sure to be a hit with the entire family. They’re perfect for special occasions but just as perfect for a lazy Sunday morning!

Course: Breakfast
Cuisine: American
Keyword: breakfast, brunch, gluten-free, lemon, Mother's Day, pancakes
Servings: 4 people
Calories: 260 kcal
Author: CaliGirl Cooking
Ingredients
For the pancakes:
  • 3/4 cup buckwheat flour
  • 1/2 cup almond meal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons Sonoma Syrup Co. Meyer Lemon Infused Simple Syrup
  • 1 teaspoon fresh lemon juice
  • 1 egg
  • 1 cup milk of your choice
  • 1 teaspoon Sonoma Syrup Co. Vanilla Bean Extract Crush
  • 2 teaspoons lemon zest
  • Butter for griddle
For the syrup:
  • 12 ounces fresh blackberries
  • 1/3 cup water
  • 2 teaspoons corn starch
  • 2 tablespoons maple syrup
Instructions
  1. In a small bowl, whisk together the buckwheat flour, almond meal, baking powder, baking soda and salt. 

  2. In a medium bowl, whisk together the lemon syrup, lemon juice, egg, milk and vanilla extract. Add the dry ingredients and stir until combined. Stir in the lemon zest. 

  3. Heat a griddle or large pan on the stove over medium heat. Add a small pat of butter – just enough to “grease” whatever pan you’re using. Once the griddle or pan is hot, use a 1/3 cup measuring scoop to scoop the batter onto the pan. Fit as many as you can on at once, but don’t overcrowd it. You need room to flip!

  4. Once the batter in the pan starts bubbling and setting up around the edges, flip the pancakes and cook a couple more minutes, until golden. Place on a baking sheet fitted with a rack (or directly on the oven rack) to keep warm while you cook the rest and make the syrup. Continue this process until all of the batter is used up.

  5. In a small saucepan, combine all syrup ingredients and bring to a heavy simmer. Continue cooking, stirring occasionally, until the blackberries begin to break down and the mixture has reduced and become thicker (more syrupy) in consistency. Drizzle over pancakes to serve. 

Healthy Carrot Cake Pancakes (Baby-Friendly!*)

With whole grains and naturally sweetened, these Healthy Carrot Cake Pancakes are the perfect make-ahead bite for you AND all the little ones in your life. Who doesn’t like carrot cake for breakfast?

These Healthy Carrot Cake Pancakes (with no added sugar) are the perfect recipe for baby-led weaning, but all babies will enjoy them!

*This post is the first in a series of recipes I’ll be doing that ascribe to the philosophy of baby-led weaning, which is the method we have chosen to introduce solids to our little one. We’ve already tested her on all the potential allergens included in the ingredients (eggs, wheat, etc.) and she shows no sensitivity. Please use your discretion to decide if these recipes will be right for your babe. Mother always knows best!

All right mamas, you’ve been waiting so patiently and it’s finally here: my first baby-friendly recipe post! If you’re following me on my @caligirlkids (formerly @caligirlmomma) account, then you’ll know that we’ve been doing baby-led weaning with our little one. If you’re not familiar with baby-led weaning, the basic gist of it is trading in purees, mashes – your typical baby food – for solids and whole foods, essentially whatever you’re eating. You’re meant to allow your kid to explore, feed themselves and have a sense of autonomy about what they do and do not eat, which will (hopefully) set them up to be a more adventurous eater in the future.

We started our little one on solids shortly before she turned 6 months old, and it has been so fun watching her explore, try new things, learn how to chew and swallow, etc. She’s eaten curry-roasted squash, salmon, omelets, so many things. In fact, we have yet to find something she absolutely refuses to eat.

In the few months we’ve been doing baby-led weaning, one of my favorite things to make Raia is some sort of baked good with a hidden veggie inside. She loves grabbing on to pancakes, muffins, etc. because they are fairly easy for her to grasp, and I love the fact that she is getting a serving of vegetables at the same time (and, let’s be honest, what kid doesn’t love carbs?)

You won't be able to keep little hands off of these baby-friendly Healthy Carrot Cake Pancakes!

The only thing I have NOT loved about the “hidden veggie” method is the fact that you usually have to roast or steam the vegetable before you blend up the batter and, quite honestly, I usually don’t have time for that! So when I had a bunch of leftover carrots sitting in the refrigerator, rather than turning on the oven or stove, I decided to grate them and then throw them into the batter.

Since babies are more sensitive to sodium than adults, I never add salt to Raia’s baked goods (or really anything I make her, for that matter.) Instead, I get creative with herbs and spices. For these Carrot Cake Pancakes, for example, I added the OG spices clove, nutmeg and cinnamon.

These Healthy Carrot Cake Pancakes are easy to make and perfect for baby-led weaning. They're freezer friendly and super healthy!

I’m also really cognizant of how much sugar goes into everything I bake her. Banana and unsweetened applesauce are always great ways to add a touch of sweetness without too much added sugar, but in this particular case I opted to use some unsweetened apple butter we had sitting in the refrigerator. Finally, eggs and just a couple of tablespoons of flour (whole wheat, oat or almond would all work) bind everything together.

I love how every ingredient of these Healthy Carrot Cake Pancakes is just thrown into a blender and poured directly into the baking pan. Once baked, I often throw all of the goodies into the freezer and defrost as needed to cut down on food waste. It’s also great to have a stash of different things to choose from.

Make a batch of these Healthy Carrot Cake Pancakes the next time you do food prep and you'll have healthy kids' snacks for the rest of the week!

I’ve got a lot more baby-friendly recipes coming your way soon but, in the meantime, if you have any questions or special requests, shoot me an email or leave them in the comments below!

Healthy Carrot Cake Pancakes (Baby-Friendly!)
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

These healthy pancakes are every child's dream. They taste just like carrot cake but use only whole grains and have no added sugar - the perfect breakfast or snack for babies and adults alike!

Course: Breakfast
Cuisine: American
Keyword: baby-friendly, baby-led weaning, carrots, healthy, pancakes
Servings: 6 pancakes
Calories: 58 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 cup grated carrot
  • 2 eggs
  • 2 tablespoons flour (whole wheat, oat or almond)
  • 1 tablespoon unsweetened apple butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Unsalted butter for the pan
Instructions
  1. Combine all ingredients (except butter) in a blender and blend on high until everything is combined. 

  2. Melt a small pat of butter in a medium saucepan over medium heat. Once butter is melted and pan is hot, ladle in the batter to make silver dollar size pancakes.

  3. Cook pancakes over medium heat until edges begin to set, then flip and cook until batter is no longer runny. 

  4. If you are working in batches, add another pat of butter when you start a new round.

  5. Enjoy!

 

Maca Chia Cocoa Protein Pancakes

These chocolate protein pancakes are full of healthy superfoods, yet still taste incredibly indulgent. They’re the perfect breakfast for any day of the week!

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

Indulgent AND healthy??? That’s my kind of breakfast! And after such an action- (and food-) packed day like yesterday, these Maca Chia Cocoa Protein Pancakes are exactly what we need to get us going on an even tougher Monday morning than usual. You feel me?

We had a great time watching the Super Bowl yesterday, but as we weren’t really cheering for either of the teams, let’s be honest, we really just showed up for the food.  The rest of the weekend was spent enjoying a little break in the rain and getting outside for some beach volleyball, and a fun photo shoot with one of my new clients that I’m doing some social media work for.

We also spent some time recovering from partying all last week at the Santa Barbara International Film Festival, which is a huge annual event for us thanks to the hubs’ hookup with VIP tickets. Highlights included seeing the world premiere of the film “Charged” (which is amazing, BTW, so inspiring – stay tuned for more on that one) and rubbing elbows with Denzel Washington who was given the Maltin Modern Master Award for his lifetime of achievements both on the stage and in front of the camera. We always have such a blast every year and, although it goes by way too fast, we always find ourselves ready for a good deal of extra shut-eye when all is said and done.

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

All the more reason for these Maca Chia Cocoa Protein Pancakes to come into our lives! I realize I have not yet posted a pancake recipe here on the blog, although if you’ve checked out my eBook, you’ll know that I have a couple of tasty recipes for more standard, “go-to” pancakes. I also realize that we are now officially into the second month of the year, which means most folks are still TRYING to hold onto their New Year’s resolutions but are finding their strength is waning. I mean, how can it not be with all of these Valentine’s ads and displays floating around?

Well, I have good news for you folks! These Maca Chia Cocoa Protein Pancakes are chock full of superfoods, yet can still easily pass as dessert (or just a not-so-savory breakfast if that’s more your jam.) You know I’m all about that balance, and this recipe is practically the epitome of what I preach.

Oh, and did I mention they’re also gluten-free? I don’t purposely try to avoid gluten in my recipes (sorry for all of my gluten-intolerants out there,) but just as some of my recipes accidentally turn out vegan, some also just HAPPEN to turn out gluten-free. Just be sure to use gluten-free oats in the batter and you’ll be golden!

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

Just like the aforementioned oats, most of the ingredients for these Maca Chia Cocoa Protein Pancakes are something you’ll likely have in your pantry already if you’re in any way tuned into the health and fitness world (or just like a damn good smoothie in the morning.) And if you don’t have these ingredients on hand already, have no fear, because our trusty old Amazon is pulling through for you once again. I even did all of the hard work for you:

MACA POWDER
PROTEIN POWDER
CHIA SEEDS

Alright kids, no more excuses. Let’s bust out our fancy blender and get to it. That’s right, I said blender. Because that’s the only thing you’ll need to whip up this recipe, aside from your nonstick skillet or griddle, of course.

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

Seriously, the process of this pancake batter could not be any easier. Just throw all of the ingredients in the blender, give it a good whir, and you’re ready to pour said batter into your piping hot cooking vessel. Sound easy enough?

Now, we all know that a Maca Chia Cocoa Protein Pancake’s story can’t stop once it comes off the griddle, because isn’t a pancake breakfast all about the toppings? Yesssirreee. I opted for sliced banana, cacao nibs and high-grade maple syrup for mine, but feel free to use whatever you want! Whipped cream, butter, peanut butter and strawberries are just a few more things that come to mind.

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com

So there you have it folks! The secret to a healthy, balanced breakfast that still tastes like dessert. Now can we agree that this Monday isn’t going to be all that bad?

Maca Chia Cocoa Protein Pancakes
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

These chocolate pancakes are full of healthy superfoods, yet still taste incredibly indulgent. The perfect breakfast for any day of the week!

Course: Breakfast
Cuisine: American
Keyword: breakfast, brunch, chia, healthy, maca
Servings: 9 mini pancakes
Author: CaliGirl Cooking
Ingredients
  • 1 cup oats
  • 2 eggs
  • 2 egg whites
  • 1 banana
  • 2 scoops protein powder (vanilla or chocolate flavor will work)
  • 2 tablespoons chia seeds
  • 2 teaspoons baking powder
  • 2 teaspoons cocoa powder
  • 2 teaspoons maca powder
  • 1/2 cup unsweetened vanilla almond milk
Instructions
  1. Begin heating a nonstick skillet or griddle over medium-high heat. 

  2. Combine all ingredients in a high-powered blender.

  3. Using a quarter cup measure, scoop pancake batter onto heated pan. Cook for 2-3 minutes on each side, or until it gets a nice golden color. 

  4. Remove from pan to a heated plate and continue cooking the rest of the batter.

  5. Top with whatever you prefer! Some ideas are: sliced bananas, sliced strawberries, maple syrup, peanut butter, cacao nibs, shredded coconut and whipped cream. 

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Maca Chia Cocoa Protein Pancakes | CaliGirlCooking.com