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


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


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

About this Recipe

Main Ingredient: Flour
Regional Style: American