Blueberry

Buckwheat Blueberry Pancakes

by:
April  5, 2012
5
1 Ratings
Buckwheat Blueberry Pancakes
  • Makes 16 4-inch pancakes
Author Notes

Buckwheat blends with whole wheat and all purpose flours to produce a pancake that has the characteristic blue hue of buckwheat, but the lightness of a regular pancake. A touch of yogurt in the mix gives them a pleasant moist quality. I like to dot the top of each cooking pancake with blueberries, but they are also very good with a mashed banana mixed into the batter. Stack the pancakes with just a touch of butter between the layers and stream Mixed Berry Syrup over the top. —My Pantry Shelf

What You'll Need
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)
Directions
  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.
  2. 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. Serve with butter, jam, or syrup.
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My Pantry Shelf
The bounty of each season is worth celebrating! Most of the meals I cook for my hungry family of four are based on whatever is fresh and bountiful in our yard or what we can glean from the yards of our friends and neighbors. The seasonal food we have in surplus goes into the canning jars. Even busy families can find time for fresh, homemade foods.

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6 Reviews

Sager S.
Sager S. March 15, 2019
*2 eggs*

Made this recipe using 2 eggs and it turned out totally fine. I was a cook for 12+ Yrs so I had the rough idea on proportions. ✌️
 
Christopher F.
Christopher F. June 28, 2015
I assumed since the recipe stated "eggs" plural, I threw in two. The batter came out elastic, similar to bread dough. Pancakes came out just OK for me, will look for another next time.
 
Elizabeth R.
Elizabeth R. June 12, 2015
Eggs?
 
lisa R.
lisa R. August 24, 2014
HELLO!! In the middle of this recipe - how many eggs?
 
CatalunaLilith
CatalunaLilith July 10, 2014
Hello, do you realize that there are no eggs in the ingredient list, despite calling to whisk (plural!) eggs in the instructions?
 
LeBec F.
LeBec F. April 5, 2012
I'm so happy to see 'non-white bread' recipes! Looks delicious. Did you know that there is a French Canadian pancake called Ployes that is made of only buckwheat flour and water? I've been tempted to make them but the fact that they have no fat, no egg, and no sugar- has deterred me!