Blueberry Buckwheat Pancakes

Blueberry Buckwheat Pancakes

  • Cook Time

    10 minutes to prep, 15 minutes to cook

  • servings


  • appliance



What You'll Need
  • 1/4 cup buckwheat flour
  • 1/4 cup whole wheat flour
  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda
  • 1/2 cup fat free buttermilk
  • 1 large egg
  • 2 tablespoons melted butter
  • 3/4 cup blueberries
What To Do
  1. Place half the blueberries in a small cup and microwave for 40 seconds or until some off the berries have burst.
  2. In a mixing bowl, combine buckwheat flour, pastry flour, sugar, baking soda, and salt.
  3. In another bowl, add buttermilk, egg, and butter and stir until well blended.
  4. Add wet mixture to dry mixture and stir just until combined. Fold in the fresh and cooked blueberries.
  5. Heat griddle over medium heat until hot enough to cause drops of water to scatter over the surface, about 3 minutes and lightly coat with cooking spray.
  6. Spoon batter onto griddle to form 3-inch rounds; cook until golden on both sides, 2 to 3 minutes per side.

Tip: Transfer to a heatproof platter and place in the oven at 200F to keep warm until ready to serve.