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Blueberry Buckwheat Pancakes

Blueberry Buckwheat Pancakes

Buckwheat pancakes, filling and delicious.
Course Breakfast
Servings 4 servings
Calories 387 kcal


  • ¾ c buckwheat flour
  • ¾ c all-purpose flour
  • 2 Tbsp sugar
  • tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • c milk
  • 2 Tbsp vegetable oil
  • 1 tsp vanilla extract
  • 2 c fresh blueberries
  • syrup to taste


  • In large bowl, whisk together flours, sugar, baking powder, baking soda and salt. In small bowl, beat eggs then add milk, oil and vanilla; mix well. Stir wet ingredients into dry ingredients and mix to combine.
  • Heat griddle or large skillet over medium heat. Using 1/4 measuring cup, pour batter onto griddle. Gently place several blueberries all over surface of pancakes.
  • Flip pancakes when bubbles start to form around edges and bottoms are golden brown. Cook on other side until golden brown, about 2 minutes. Remove to plate and cover to keep warm.
  • Top pancakes with additional blueberries and syrup before serving, if desired.
Keyword pancakes