Buckwheat buttermilk pancakes with maple-soaked plums and cherries

This recipe sees piles of buttermilk pancakes topped with juicy tinned plums and cherries and slathered with vanilla-laced maple syrup. Serve with chocolate whipped cream for a dreamy breakfast or brunch. Photography by Jani Shepherd/Gatherum Collectif

By Fiona Hugues
  • 1 hr preparation
  • 30 mins cooking
  • 24 hrs marinating
  • Serves 4
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This recipe was first published in Taste magazine.
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  • 1 cup maple syrup, plus extra to serve
  • 1/2 teaspoon vanilla paste
  • 850 gram can Black Doris plums, drained, stones removed
  • 1 cup drained, pitted, tinned cherries
  • 3 cup flour
  • 1 cup buckwheat flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 cup buttermilk
  • 4 free-range eggs
  • 1 tablespoon vanilla extract
  • butter or cooking spray, for cooking
  • 250 millilitre cream whipped with 2 Tbsp drinking chocolate powder and 1 Tbsp bourbon (optional), to serve


  • 1
    Pour maple syrup into a large bowl, add vanilla paste and mix. Add drained plums and cherries, stir to coat, cover and refrigerate overnight.
  • 2
    Remove the bowl from the fridge and set aside until plums and cherries reach room temperature. In a medium bowl, combine the flour, buckwheat flour, baking powder and salt.
  • 3
    Whisk together the buttermilk, eggs and vanilla. Pour into the dry ingredients and mix until just combined – it’s important you don’t overmix the batter. Set aside to rest for 30 minutes.
  • 4
    Heat a non-stick frying pan on medium heat and grease with butter (or cooking spray). Pour about 1/3 cup batter into centre of hot pan and cook until bubbles appear on the surface. Using a spatula, gently flip the pancake over and cook the other side for 1-2 minutes or until golden. Repeat with remaining batter, keeping cooked pancakes warm.
  • 5
    Serve pancakes in a stack with the chocolate whipped cream, soaked plums and cherries and lashings of maple syrup.

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