Blueberry Buckwheat Pancakes

Rev BJ Friley


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


★★★★★ 1 vote

6...serving size: 2 pancakes
Stove Top


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  • 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.

Printable Recipe Card

About Blueberry Buckwheat Pancakes

Main Ingredient: Flour
Regional Style: American

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