Buckwheat Blueberry Pancakes Recipe

Name: Buckwheat Blueberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 1/2 cup whole wheat flour; 1/2 cup buckwheat flour; 2 tablespoons sugar; 1 teaspoon baking soda; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 1/2 cups milk (I use non-fat); 1/2 cup plain yogurt (I use non-fat); 1/2 teaspoon vanilla; 1/4 cup melted butter; 1 cup blueberries (fresh or frozen- no need to defrost)

Servings: persons

1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup buckwheat flour
2 tablespoons sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups milk (I use non-fat)
1/2 cup plain yogurt (I use non-fat)
1/2 teaspoon vanilla
1/4 cup melted butter
1 cup blueberries (fresh or frozen- no need to defrost)

1
["Combine the dry ingredients in a large bowl. Whisk to blend. In a separate bowl, whisk eggs lightly. Add milk, yogurt, and vanilla to eggs and blend. Pour wet mixture into flour mixture. Stir gently until just barely mixed. Pour in melted butter. Stir gently until just mixed. It may still be lumpy, but that is OK. Do not over mix or you will end up with tough pancakes.", "Heat a griddle on medium until a water droplet skids across the surface. Pour a dime-sized drop of vegetable oil onto the pan. Use a paper towel to spread the oil evenly over the griddle. Ladle batter onto griddle. Add berries to each pancake individually (optional, but recommended). Flip pancakes once bottom is nicely browned. Cook until center of pancake is fully cooked.
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Serve with butter, jam, or syrup."]

446

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 12 ingredients. The key ingredients include: 1 cup all purpose flour, 1/2 cup whole wheat flour, 1/2 cup buckwheat flour, 2 tablespoons sugar, and more.

Yes, Buckwheat Blueberry 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.

Buckwheat Blueberry Pancakes

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