Recipe

Blueberry Buckwheat Pancakes

Servings:
2 Servings (8 Pancakes)
Total Time:
0
hr
15
min
Jump to Recipea stack of 3 pancakes topped with blueberries and walnuts

This recipe is a better and healthier version of the classic blueberry pancakes. Blueberry pancakes are a Sunday morning staple at our house and these have been our go to for the last couple of months.

Why Add Buckwheat?

Buckwheat is a seed that can be ground into a flour. It is in the same family as quinoa and amaranth. Even though it is called buckwheat it actually contains no wheat and is gluten free. I added buckwheat to this recipe because it is full of fiber, protein, vitamins, and minerals. Just ¼ cup of buckwheat flour has 9g of fiber!

It is a dense flour and that is why I mix it with all purpose flour in this recipe. You can make this recipe with all buckwheat flour, but I would try it with the all purpose first and then add more in from there. You can find buckwheat at many grocery stores. I typically buy the Bob’s Red Mill Buckwheat Flour since it is the easiest for me to find. 

The Recipe

This is the perfect pancake recipe for 2. It makes 8 pancakes. You can easily double or triple the recipe if making for a larger group.

The fillings and toppings in the recipe are interchangeable. You could easily swap out the blueberries for chocolate chips or just leave it out all together. I do feel like the blueberries give the buckwheat pancakes a nice sweetness to them.

close up of a stack of blueberry buckwheat pancakes on a white plate


Blueberry Buckwheat Pancakes

5 stars4 stars
(
1
)
Servings:
2 Servings (8 Pancakes)
Prep Time:
5
min
Cook Time:
0
hr
10
min
Total Time:
0
hr
15
min
a stack of 3 pancakes topped with blueberries and walnuts
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Ingredients

  • 1/2 cup all purpose flour
  • 1/2 cup of buckwheat flour
  • 1 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon (optional but recommended)
  • 1 cup milk (regular or plant based, I use almond milk)
  • 2 tbsp vegetable oil
  • 1 egg (or flax egg*)
  • 1 tsp vanilla
  • 1/2 cup blueberries
  • Topping Ideas: Syrup, Walnuts, Berries, Jam

Directions

  1. Heat up a griddle or fry pan while you mix together the ingredients.
  2. Whisk together flours, sugar, baking powder, baking soda, salt, and cinnamon In a large bowl.
  3. Add the wet ingredients to the same bowl: milk, vegetable oil, egg, and vanilla. Mix until combined.
  4. Spray the griddle or pan with non-stick spray and use a ladle to pour the batter onto the pan.
  5. Once you see the pancakes start to bubble slightly, add the blueberries on top.*
  6. Flip pancakes to cook the other side.
  7. When done, transfer to a plate.
  8. Serve with syrup, nuts, berries, or jam.

Notes

Products Used

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