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Buckwheat flour and blueberry pancakes

Buckwheat flour and blueberry pancakes

Parul Mathur
Buckwheat flour, which is whole-grain and gluten-free, works great for pancakes. Adding blueberries gives the right amount of tartness and sweetness to the pancakes.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6
Course(s): Breakfast
Cuisine: American


  • 1 ½ cups buckwheat flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 egg
  • 1 cup milk
  • 1 cup blueberries
  • 2 Tbsp butter
  • maple syrup as needed
  • toppings of your choice


  • Mix the buckwheat flour, baking soda, and salt in a bowl.
  • Break the egg and whisk it. Add milk and beat together.
  • Add the egg and milk mixture to the dry mix and combine. Don't overmix it-it's okay to have a lumpy batter.
  • Add the blueberries and stir more time.
  • Heat a pan and melt 1 tsp of butter in it.
  • Pour a ladleful of batter in the pan and let it cook for 2-3 minutes.
  • Flip and cook on the other side for another 2-3 minutes.
  • Take the pancake out and add toppings of your choice.


If you wish, you can drizzle over some maple syrup or honey.
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Calories: 186kcal | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 441mg | Potassium: 260mg | Fiber: 4g | Sugar: 6g | Vitamin A: 235IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg
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