Blueberry Buckwheat Pancakes | Midwest Living

Blueberry Buckwheat Pancakes

Blueberry Buckwheat Pancakes

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  • Makes: 6 servings

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Buckwheat contains a phytochemical that might have a beneficial effect on blood glucose levels.


  • 1/2 cup buckwheat flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, slightly beaten
  • 1 1/4 cups buttermilk or sour milk
  • 1 tablespoon cooking oil
  • 1/4 teaspoon vanilla
  • 3/4 cup fresh or frozen blueberries, thawed


  1. In a medium bowl, stir together buckwheat flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture; set aside.
  2. In a small bowl, beat egg slightly; stir in buttermilk, oil, and vanilla. Add buttermilk mixture all at once to flour mixture. Stir just until combined but still slightly lumpy. Stir in blueberries.
  3. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water sprinkled onto griddle dance across the surface. For each pancake, pour a scant 1/4 cup batter onto hot griddle. Spread the batter into a circle that's about 4 inches in diameter.
  4. Cook over medium heat until pancakes are brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (1 to 2 minutes per side). Serve immediately or cover loosely with foil and keep warm. Makes 6 (2-pancake) servings.

Nutrition Facts

(Blueberry Buckwheat Pancakes)

Servings Per Recipe 6, cal. (kcal) 132, pro. (g) 6, sodium (mg) 244, carb. (g) 22, Fat, total (g) 3, chol. (mg) 2, Carb Choice () 2, Fat () 1, fiber (g) 3, Other Carb () 1, sat. fat (g) 1, Starch () 1

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