Blueberry Buckwheat Pancakes Recipe

Name: Blueberry Buckwheat Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (125 ml) buckwheat flour (available at natural foods stores); 1/2 cup (125 ml) all-purpose flour; 2 tsp (10 ml) double-acting baking powder; 2 tsp (10 ml) sugar; 1 tsp (5 ml) salt; 1/2 stick (1/4 cup) cold unsalted butter, cut into bits; 2 large eggs; 1 cup (225 ml) milk; 1-1/2 cups (350 ml) blueberries, preferably wild, picked over and, if large, halved; vegetable oil for brushing the griddle; pure maple syrup as an accompaniment

Servings: persons

1/2 cup (125 ml) buckwheat flour (available at natural foods stores)
1/2 cup (125 ml) all-purpose flour
2 tsp (10 ml) double-acting baking powder
2 tsp (10 ml) sugar
1 tsp (5 ml) salt
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
2 large eggs
1 cup (225 ml) milk
1-1/2 cups (350 ml) blueberries, preferably wild, picked over and, if large, halved
vegetable oil for brushing the griddle
pure maple syrup as an accompaniment

1
In a food processor blend together the flours, the baking powder, the sugar, and the salt, add the butter, and blend the mixture until it resembles fine meal.
2
In a large bowl whisk together the eggs and the milk, add the flour mixture, and whisk the batter until it is combined well.
3
Let the batter stand for 5 minutes and stir in the blueberries.
4
Preheat the oven to 200 degrees (90 C.).
5
Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with the oil.
6
Spoon the batter onto the griddle to form 3-inch rounds and cook the pancakes for 1 to 2 minutes on each side, or until they are golden.
7
Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in the oven.
8
Serve the pancakes with the syrup.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 cup (125 ml) buckwheat flour (available at natural foods stores), 1/2 cup (125 ml) all-purpose flour, 2 tsp (10 ml) double-acting baking powder, 2 tsp (10 ml) sugar, 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.

That's it — enjoy your meal!

Blueberry Buckwheat Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions