Blueberry Buckwheat Pancakes Recipe

Name: Blueberry Buckwheat Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup blueberries (or thawed frozen unsweetened berries); 1/3 cup buckwheat flour; 1/3 cup cornmeal; 1/3 cup all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 2 large eggs, separated; 1 cup buttermilk; Butter or margarine; Blueberry or maple syrup

Servings: persons

2/3 cup blueberries (or thawed frozen unsweetened berries)
1/3 cup buckwheat flour
1/3 cup cornmeal
1/3 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 large eggs, separated
1 cup buttermilk
Butter or margarine
Blueberry or maple syrup

1
Rinse and drain fresh blueberries.
2
In a bowl, mix buckwheat flour with cornmeal, all-purpose flour, sugar, baking powder, and baking soda. Add egg yolks and buttermilk; stir just until batter is evenly moistened. Add blueberries.
3
In a deep bowl, whip egg whites with a mixer on high speed just until whites hold stiff peaks. Gently fold whites into batter.
4
Place a nonstick griddle or 11- to 12-inch nonstick frying pan over medium heat. When hot, pour batter, about 1/4 cup for each cake, onto griddle. Cook until tops of pancakes are bubbly and edges appear dry, 1 to 1 1/2 minutes. Turn over to brown other side.
5
Serve hot with butter and syrup.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 cup blueberries (or thawed frozen unsweetened berries), 1/3 cup buckwheat flour, 1/3 cup cornmeal, 1/3 cup all-purpose flour, and more.

Yes, Blueberry Buckwheat Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Buckwheat Pancakes

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