Immune-Boosting Maple Pancakes

Breakfast and Brunch / Pancakes

6 portions


For the crêpes:

  • 250g buckwheat flour
  • 1 large egg
  • 500ml water
  • 2 tbsp olive oil
  • 1 tbsp organic bread flour
  • ½ tsp salt
  • ½ tsp ground turmeric
  • ½ tsp ground ginger
  • 4 tbsp pure maple syrup (preferably amber syrup for its rich taste)
  • Zest of ½ lemon

For the maple and almond syrup:

  • 100ml pure maple syrup (preferably amber syrup for its rich taste)
  • Juice of 1 lemon
  • 50g almond flakes

For the maple pineapple and ginger salsa:

  • 1 fresh pineapple, cut in 1cm squares
  • 20g fresh ginger, cut in sticks
  • Juice of 1 lime
  • 3 tbsp pure maple syrup (preferably amber syrup for its rich taste)

Other ingredients:

  • Plain Greek yoghurt, for serving


To make the batter:

  1. Sift both flours into a large mixing bowl, add the salt, turmeric, ginger powder, lemon zest, maple syrup, olive oil and the egg.
  2. Slowly pour in the water and mix well until the batter is smooth.
  3. For best results, rest in the fridge overnight or at least 30 minutes before cooking.
  4. To cook the pancakes, heat a large, non-stick frying pan over a medium heat and add a little bit of oil.
  5. Tilt around the pan and then pour in a ladleful of pancake batter.
  6. Swirl and tilt the pan so that the batter spreads into a thin layer to form a crêpe.
  7. Cook for about 1–2 minutes and once bubbles start to form, flip, then cook on the other side for another minute or so until golden.
  8. Repeat until you have used the whole batter, keeping the cooked pancakes under a tea towel to keep warm.

To make the maple and almond syrup:

  1. Mix the lemon juice and maple syrup in a bowl and then add the almond flakes.

To make the maple pineapple and ginger salsa:

  1. Mix all ingredients in a bowl then set aside.


  1. Put the crêpe on a plate.
  2. Spread two tablespoons of yoghurt on half a side of the crêpe, add some pineapple salsa on top and then fold the crêpe.
  3. Pour the maple and almond syrup on top and serve.

Packed with nutritious, immune-boosting ingredients, these buckwheat pancakes are a great option if you’re looking for a healthier option than traditional pancakes. 

Ginger and turmeric, mixed into the batter, add colour to the pancakes and offer antioxidant benefits, while the buckwheat base is rich in fibre. The addition of almond flakes and fresh pineapple provides other essential nutrients, with the Greek yoghurt serving as a good source of protein. Not only are these healthy pancakes great for the body, but they also taste delicious, with the pure maple syrup used in the filling adding a touch of indulgence to the dish.

Enjoy making this buckwheat pancakes recipe? Make sure to check out some of our other pancake recipes below!

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Breakfast and Brunch Recipes

Pancakes Recipes

More about maple

The colour and flavour of maple syrup changes in subtle ways during the seasonal harvest

At the start of the sugaring season, the syrup is generally clear, with a light, sweet taste. It becomes darker with a caramelised flavour as the season progresses throughout the spring.

An unopened can of maple syrup keeps for many years

Once the can is opened, syrup should be kept in an airtight container in a cool place.

Maple spread doesn't contain any butter or dairy products

Like all 100% pure maple products, maple spread comes from the sap of the maple tree that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from starters and snacks to sumptuous desserts. Find one that’s perfect for you, your family and friends.

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