Real Recipes From Real Home Cooks ®

blueberry buckwheat pancakes

(1 rating)
Recipe by
Rev BJ Friley
Vicksburg, MS

Buckwheat, a whole grain in these delicious pancakes, contains a phytochemical that might have a beneficial effect on blood glucose levels.

(1 rating)
yield 6 ...serving size: 2 pancakes
method Stove Top

Ingredients For blueberry buckwheat pancakes

  • 1/2 c
    buckwheat flour
  • 1/2 c
    whole wheat flour
  • 1 Tbsp
  • 1/2 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/4 tsp
  • 1/4 c
    refrigerated or frozen egg product, thawed, or 1 egg, slightly beaten
  • 1 1/4 c
    buttermilk or sour milk
  • 1 Tbsp
    cooking oil
  • 1/4 tsp
  • 3/4 c
    fresh or frozen blueberries, thawed

How To Make blueberry buckwheat pancakes

  • 1
    In a medium bowl - Stir together buckwheat flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
  • 2
    Make a well in center of flour mixture; set aside.
  • 3
    In a small bowl - Beat egg slightly; stir in buttermilk, oil, and vanilla.
  • 4
    Add buttermilk mixture all at once to flour mixture.
  • 5
    Stir just until combined but still slightly lumpy.
  • 6
    Stir in blueberries.
  • 7
    Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water sprinkled onto griddle dance across the surface.
  • 8
    For each pancake - Pour a scant 1/4 cup batter onto hot griddle.
  • 9
    Spread the batter into a circle that's about 4 inches in diameter.
  • 10
    Cook over medium heat until pancakes are brown, turning to cook second sides when pancakes are bubbly and edges are slightly dry (1 to 2 minutes per side).
  • 11
    Serve immediately or keep warm.

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