Jamie Oliver Strawberry Buckwheat Pancakes

Say hello to your new favorite brunch star: Jamie Oliver Strawberry Buckwheat Pancakes. These beauties are light, fluffy, and packed with goodness from almond and buckwheat flour. The texture is dreamy—crisp at the edges and soft in the middle—and when you top them with juicy berries and rosemary-infused maple syrup, they turn into something magical. I made them for a weekend treat and was blown away by how simple yet special they felt. (inspired by Jamie Oliver)

Ingredients Needed

For the Pancakes:

• 1 1/4 cups (300ml) almond milk
• 1 teaspoon vanilla extract
• 3/4 cup (75g) ground blanched almonds
• 3/4 cup (100g) buckwheat flour
• 3/4 cup (100g) rice flour
• 2 level teaspoons baking powder
• 1 ripe banana
• Olive oil (as needed for cooking)

For the Topping:

• 12 oz (350g) mixed seasonal berries (strawberries, blackberries, raspberries, blueberries)
• 1 sprig of fresh rosemary
• Maple syrup (to taste)
• 4 tablespoons Greek yogurt (optional)

How To Make Jamie Oliver Strawberry Buckwheat Pancakes

Prep the Batter:

Start by blending almond milk, vanilla, ground almonds, buckwheat flour, rice flour, and baking powder. Add a ripe banana—make sure it’s nice and spotty—and blend until everything is super smooth. You want a pourable but slightly thick batter.

Heat the Pan:

Warm up a large non-stick pan on medium heat. Add just a teaspoon of olive oil to start—it should lightly coat the pan without pooling.

Cook the Pancakes:

Spoon about three tablespoons of batter per pancake into the pan. Immediately press a few strawberry slices on top. Cook for about 4 minutes, until the bottoms are a lovely golden brown, then flip gently and cook for another 2 minutes. You’ll know they’re done when they’re puffy and firm.

Infuse the Syrup:

While you’re flipping pancakes, pop a sprig of rosemary into your maple syrup bottle. Just a few minutes of infusing adds a cozy herbal note that’s surprisingly good.

Serve It Up:

Stack the pancakes high, brush with rosemary maple syrup, add a spoonful of Greek yogurt, and scatter over extra berries. It’s brunch heaven.

Why I Love This Recipe

I made these on a lazy Sunday and the whole house smelled like sweet vanilla and toasted nuts. My kids loved picking their own berries for the topping, and I couldn’t stop sneaking bites straight from the pan. It’s the kind of recipe that feels fancy but comes together in minutes—a total win.

Recipe Tips

• No Rice Flour? Sub in oat flour or sorghum flour if you’re out—they work great too.
• Use Super Ripe Banana: It adds natural sweetness and helps bind the batter.
• Don’t Overcrowd the Pan: Leave space so you can flip them cleanly.
• Mix Berries After Cooking: If using frozen berries, add them after cooking to avoid soggy pancakes.
• Keep Warm in Oven: Stash cooked pancakes in a low oven (about 200°F) while you make the rest.

How To Store This Jamie Oliver Strawberry Buckwheat Pancakes

At Room Temperature:

Not recommended. These pancakes are best kept chilled if not eaten right away.

In the Fridge:

Store leftover pancakes in an airtight container for up to 2 days.

In the Freezer:

Layer pancakes between parchment and freeze in a sealed container for up to 1 month.

Reheating:

• Oven: 10 minutes at 350°F
• Microwave: 30 seconds on high
• Stovetop: Warm on a non-stick pan for 2 minutes
• Air Fryer: 375°F for 5 minutes

Nutrition Facts (per serving)

• Calories: 143
• Carbs: 24g
• Protein: 5g
• Fat: 3g
• Sugar: 6.5g
• Fibre: 3g
• Sodium: 150mg

Let’s Answer a Few Questions! (FAQs)

Can I make the batter ahead of time?
Yes, just keep it in the fridge and give it a stir before cooking.

What if I don’t have rosemary?
No worries! You can skip it or try thyme or a pinch of cinnamon in the syrup.

Can I make them nut-free?
Totally—use oat milk instead of almond milk and sub sunflower seed flour for ground almonds.

Can I double the recipe?
Absolutely! Just blend in batches so your blender doesn’t overflow.

What toppings go best with these pancakes?
Greek yogurt, lemon zest, chopped nuts, coconut flakes, or even a drizzle of melted dark chocolate!

Try More Recipes:

• Jamie Oliver Dairy-Free Apple Muffins Recipe
• Jamie Oliver Sticky Toffee Pudding
• Jamie Oliver Apple Pepper Pot Cake