Buckwheat-Blueberry Pancakes

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Buckwheat-Blueberry Pancakes

Buckwheat flour lends flavor and whole-grain goodness to a classic pancake recipe, while tart-sweet blueberries give the tender pancakes bursts of fruit flavor. If you have extra fresh berries on hand, use them as a colorful garnish.

 

Buckwheat-Blueberry Pancakes

 

1 1/4 cups all-purpose flour

3/4 cup buckwheat flour

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1/4 tsp. salt

2 eggs

2 1/2 cups low-fat buttermilk

2 Tbs. plus 2 tsp. canola oil

1 cup fresh or frozen blueberries

1/2 cup maple syrup, warmed

 

In a large bowl, stir together the all-purpose flour, buckwheat flour, baking powder, baking soda and salt. In a small bowl, whisk together the eggs, buttermilk and the 2 Tbs. oil until well blended. Stir the egg mixture into the flour mixture just until blended, then gently fold in the blueberries.

 

Preheat an oven to 200°F.

 

Heat a 12-inch nonstick fry pan or a nonstick griddle over medium heat. Coat the pan lightly with the 2 tsp. oil and carefully wipe out any excess with a paper towel. Pour the batter into the pan in about 1/3-cup portions. Cook until the pancakes are browned underneath and bubbles form on the surface, about 2 minutes. Flip the pancakes over and cook until browned on the other side, 1 1/2 to 2 minutes more. Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining pancakes.

 

Serve the pancakes warm with maple syrup. Serves 6.

6 comments about “Buckwheat-Blueberry Pancakes

  1. Donna Mae

    I have been making these for the past 4-5 years. However, my recipe calls for separating the eggs and whites and beating the white to a stiff foam (not dry) and then adding to the complete liquid mixture. It seems to give a lift to the cooking pancakes. Thanks for the online recipe !

    Reply
  2. Pamela Taylor

    Love your blog! Read it religiously & share it on Pinterest often! I would like to ask a favor… if I may? Would you please put the nutritional information on your recipes? They all look delicious! However, to be honest I rarely make them and it’s due to the fact that they don’t list the info on calories, carbs, fiber & fat etc. You see I, along with many other Americans (potential customers all), have been diagnosed as being prediabetic. We don’t have diabetes yet but chances are high that we will within 10 years if we don’t make any changes in our diet & lifestyle. This means we must be vigilant about eating healthy, low-carb diet, use portion control measures, lose excess weight and increase the amount of exercise we get to remain healthy. So…would you please consider adding nutrition info to your recipes? Thank you.

    Reply
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