Blueberry Buckwheat Pancakes Recipe

Name: Blueberry Buckwheat Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Buttermilk; 1 whole Egg; 1/4 cups All-purpose Flour; 1/3 cups Buckwheat Flour; 1 teaspoon Baking Soda; 1 teaspoon Vanilla; 1 teaspoon Sugar; 1 pinch Cinnamon; 1 pinch Nutmeg; 1 pinch Salt; 1 cup Blueberries

Servings: persons

1 cup Buttermilk
1 whole Egg
1/4 cups All-purpose Flour
1/3 cups Buckwheat Flour
1 teaspoon Baking Soda
1 teaspoon Vanilla
1 teaspoon Sugar
1 pinch Cinnamon
1 pinch Nutmeg
1 pinch Salt
1 cup Blueberries

1
Whisk together all ingredients except blueberries until smooth with no lumps. Mix blueberries into the batter, or serve them on top after cooking as I did.
2
Heat a frying pan or griddle on medium low and test the temperature by spooning a small amount of batter onto the surface. If it sizzles or browns immediately, it is too hot. If it does nothing (i.e. no reaction to the pan), it is too low.
3
Spray the pan with Pam (or place a small amount of butter) and ladle pancake batter, to desired size. Flip when top has begun to bubble and is cooked around the edges.
4
Serve with syrup and enjoy!

598

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: 1 cup Buttermilk, 1 whole Egg, 1/4 cups All-purpose Flour, 1/3 cups Buckwheat 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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