Blueberry Buckwheat Pancakes

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

These blueberry buckwheat pancakes are a heartier 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 flour?

Buckwheat is a seed that can be ground into 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 buckwheat pancakes 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 Bob’s Red Mill Buckwheat Flour since it is the easiest for me to find.

Ingredient Variations

The fillings and toppings in the recipe are interchangeable. You could easily swap out the blueberries for chocolate chips or just leave them out altogether. 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

Tips for the Best Blueberry Buckwheat Pancakes

  • Don’t over-mix the batter. To keep these pancakes nice and fluffy try not to over-mix them. Since these do have some all-purpose flour in them. If you mix the batter a lot, gluten will start to form which can make your pancakes tough. Just mix until everything comes together.
  • Turn the heat down towards the end. When making pancakes your first batch and your last batch will always cook differently. Even if you preheat your pan I find the first batch of pancakes to always take a little longer. When you get to your last batch you may want to turn down the heat to medium-low so they don’t burn.
  • Add the blueberries to each individual pancake. Instead of mixing in the blueberries with the batter, I like to add them on top of each pancake while they are cooking. Once you pour the batter onto the pan, top with berries before flipping the pancakes. This makes sure each pancake has a good amount of blueberries. Plus, when you try to mix in the berries with the batter it can often mash the berries and cause the batter to turn a purple color.

Common Questions

How to store leftover pancakes?

If you have extra blueberry buckwheat pancakes you can freeze them by placing the pancakes between pieces of parchment paper. This will help them not stick together. Then place them in a freezer bag or airtight container and store them in the freezer for up to 1 month. After that, I feel like they start to lose their flavor.

To reheat them just place the pancakes in the microwave for 30 seconds and a time until warmed through.

Should I use fresh or frozen blueberries?

I have made these pancakes with fresh blueberries and frozen blueberries and both work great!

Can I make these vegan?

Yes! These can easily be made vegan. Just make sure to use plant-based milk and swap out the egg for a flax egg. To make a flax egg mix 1 tbsp of ground flaxseed and 2 ½ tbsp of water. Let it sit for about 5 minutes before adding it to the batter.

Are buckwheat pancakes healthy?

Adding buckwheat flour to your pancakes instead of using just all-purpose flour will give your pancakes more fiber and protein content. I have found these pancakes will keep me fuller for longer.

With that said, they do still have some sugar in them so I don’t know if I would say they are healthy, but they are healthier than the alternative.

Can I make a large batch?

This recipe makes the perfect amount for two but if you want to make it for more you can easily double or triple the batch.

Other Recipes You Might Enjoy

Blueberries are one of my favorite ingredients to cook and bake with. If you are looking for more ways to use your blueberries you should try my favorite blueberry scones or this blueberry baked oatmeal recipe.

If you are looking for some other pancakes to try these oat milk pancakes are super fluffy and these banana cinnamon pancakes are a fun flavor-packed pancake recipe.

Blueberry Buckwheat Pancakes

5 stars4 stars
2 Servings (8 Pancakes)
Prep Time:
Cook Time:
Total Time:



  1. Heat a non-stick griddle or fry pan over medium heat while you mix together the ingredients.
  2. In a large mixing bowl, whisk together all the dry ingredients (flours, sugar, baking powder, baking soda, salt, and cinnamon).
  3. Add the wet ingredients to the same bowl (milk, vegetable oil, egg, and vanilla). Mix together until just combined.
  4. Use a ladle to pour the pancake batter onto the pan. Depending on your pan you may want to grease the griddle or pan with non-stick spray or butter before adding the batter.
  5. Once you see the pancakes start to bubble slightly, add the blueberries on top of each one. (I like to add the blueberries to each pancake while they are cooking instead of adding it to the batter. This helps get an even amount of berries and they don’t sink to the bottom of the batter. I typically add 6-7 blueberries per pancake.)
  6. Cook each side until golden brown. About 1-2 minutes per side.
  7. When done, transfer to a plate. Continue with the rest of the batter until all your pancakes are done. This recipe should make about 8 - 5” pancakes.
  8. Serve with syrup, nuts, berries, or jam.


Products Used

Write a Review

Thank you for sharing your feedback!
Oops! Something went wrong while submitting the form.


No comments

Join Sigsbee Seasons

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.