Rum-Spiked Buckwheat Pancakes Are Our New Favorite Way to Wake Up

Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Below, Gabriel Cabrera of Artful Desperado spikes his pancakes with rum, and we don’t put up a fight.

Photo: Gabriel Cabrera

By Gabriel Cabrera of Artful Desperado

This buckwheat pancake recipe is one of my new favorites. A bit of rum jazzes things up, while a touch of vanilla-infused maple syrup makes this breakfast a sticky winter treat.

These bad boys are denser and nuttier than your average pancakes thanks to the buckwheat. I suggest you let the syrup soak into the pancakes for a few minutes before digging in.

Dairy-Free Rum Buckwheat Pancakes with Vanilla Maple Syrup
Makes 8-10 small pancakes

For the syrup:
1/3 cup pure maple syrup
½ vanilla pod

1 cup buckwheat flour
½ all-purpose flour
1 teaspoon baking powder
1 large egg
¼ cup maple syrup
½ cup coconut milk
Pinch of salt
1 tablespoon dark rum
¼ cup almond milk, plus more if needed
Raw almonds, to serve (optional)
Fresh fruit, to serve (optional)

Start by infusing the maple syrup: Place the syrup in a small pan. Cut the vanilla pod in half length-wise, scrape off the seeds, and add the seeds and pod to the syrup. Over medium heat, bring the mixture to a gentle simmer then remove from heat. Let cool.

Make the pancakes: Sift the flours and baking powder into a large bowl, then add the egg, maple syrup, coconut milk, salt, and rum. Slowly start adding the almond milk while gently whisking. Combine all ingredients well; the consistency should be just thick enough such that it drops easily from the spoon into the skillet, but not runny. If it’s too thick, add a tiny bit more almond milk.

Heat an oiled skillet over medium heat. When just smoking, place about 1 heaping tablespoon of batter to make a pancake. (Make sure your pan is not too hot, or the bottom will cook before the top sets.) Once you see bubbles forming on the top (like a crumpet) it’s time to flip them. Cook for another 2 minutes. When ready, remove from the pan and cover with a clean towel to keep them warm.

To serve: Stack the pancakes, and drizzle generously with the vanilla-infused maple syrup. Top with almonds or fresh fruit if desired and dig in!

More pancakes to fawn over:

Savory Bacon and Corn Pancakes Are a Fun Twist on Breakfast

Whole Wheat Strawberry Pancake Recipe

Skillet-Baked Blueberry Pancakes for Mom