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A stack of fluffy buckwheat pancakes topped with deep purple blueberry syrup, dusted with coconut flakes, and garnished with an edible yellow flower, served on a minimalist white plate.
45 minutes Easy

Blueberry Buckwheat Pancakes

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If you’re looking for a healthy buckwheat pancake recipe packed with flavor and nutrients, these Blueberry Buckwheat Pancakes are your perfect weekend breakfast. Made with buckwheat flour, buttermilk, and fresh blueberries, these pancakes offer a hearty, slightly nutty, incredibly satisfying taste. A drizzle of homemade blueberry maple syrup transforms them into the perfect balance of wholesome and indulgent.

Why Use Buckwheat Flour?

Buckwheat flour is an ancient grain alternative that’s been a staple in cuisines worldwide, from Japanese soba noodles to French galettes. Here’s a surprise: buckwheat isn’t actually wheat at all—it’s a seed related to rhubarb and sorrel, making it an excellent choice for those seeking nutrient-dense, gluten-free alternatives.

Buckwheat is rich in fiber, protein, and essential minerals like magnesium, iron, and zinc. Its naturally earthy, slightly nutty flavor enhances both sweet and savory dishes. In pancakes, it creates a hearty yet tender texture that’s perfectly fluffy, making it ideal for breakfast lovers looking for a more nutritious option.

While buckwheat flour alone can sometimes produce dense or dry results, buttermilk is the secret weapon in this recipe. It creates a soft, airy texture and adds a subtle tang that perfectly complements the earthiness of the buckwheat. The reaction between buttermilk and baking soda helps the pancakes rise beautifully, giving you that classic fluffy pancake texture you love.

Letting the batter rest for at least 15 minutes is essential—this resting period allows the buckwheat flour to fully absorb moisture, which activates the leavening agents and creates lighter, fluffier pancakes. If you skip this step, you’ll likely end up with heavy, unevenly cooked results.

Skip the processed syrup—these buckwheat pancakes deserve better. Thi simple blueberry maple syrup takes just minutes to make: simmer fresh blueberries with pure maple syrup, fresh lemon juice, and a touch of vanilla extract.

Blueberries are packed with antioxidants and can boost brain health. Combined with fiber-rich buckwheat flour, these pancakes offer a nutrient-rich breakfast that keeps you satisfied and energized all morning.


How to Make the Best Blueberry Buckwheat Pancakes

Creating these delicious pancakes is straightforward:

  1. Mix the dry ingredients – Whisk together buckwheat flour, baking powder, baking soda, salt, and sugar to create the perfect foundation.
  2. Prepare the wet ingredients – Blend buttermilk, eggs, melted butter, and vanilla extract until smooth.
  3. Combine and let rest – Gently fold wet ingredients into dry ones and let the batter rest for tender, fluffy pancakes.
  4. Cook until golden – Pour batter onto a buttered griddle, wait for bubbles to form, then flip to achieve a golden-brown color.
  5. Make the blueberry syrup – Cook fresh blueberries with maple syrup and lemon juice until they create a thick, jammy sauce.

If you’re seeking a gluten-free blueberry pancake option or want to explore whole-grain alternatives, these Blueberry Buckwheat Pancakes recipe delivers both nutrition and flavor. Make these pancakes the star of your next weekend brunch and savor a wholesome meal that feels indulgent while nourishing your body!

Blueberry Buckwheat Pancakes

Recipe by Kyle Taylor
5.0 from 2 votes
Cuisine: New AmericanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

25

minutes
Total time

45

minutes

These Blueberry Buckwheat Pancakes are hearty, nutty, and perfectly fluffy, thanks to the combination of buttermilk and buckwheat flour. Topped with homemade blueberry maple syrup, they’re a nutritious and flavorful twist on classic pancakes.

Ingredients

  • For the Pancakes
  • 1 1/2 cup buckwheat flour

  • 1 1/2 tablespoons baking powder

  • 1/2 tablespoon baking soda

  • 1/2 teaspoon salt

  • 2 tablespoons sugar

  • 1 cup buttermilk

  • 2 large eggs

  • 1 tablespoon vanilla extract

  • 2 tablespoons unsalted butter, melted

  • for cooking, unsalted butter

  • For the Blueberry Syrup
  • 1 cup fresh blueberries

  • 1/4 cup maple syrup

  • 1 teaspoon lemon juice, freshly squeezed

  • 1 teaspoon vanilla extract

Directions

  • Mix the Dry Ingredients:
    Whisk together the buckwheat flour, baking powder, baking soda, salt, and sugar in a large bowl.
  • Prepare the Wet Ingredients:
    Beat the eggs in a separate bowl. Mix in the buttermilk, vanilla extract, and melted butter until smooth.
  • Combine the Batter:
    Gently fold the wet ingredients into the dry, stirring until combined. Let the batter rest for 15 minutes.
  • Make the Blueberry Syrup:
    Combine the blueberries, maple syrup, lemon juice, and vanilla extract in a small saucepan over medium heat. Let it simmer for 5-7 minutes, stirring occasionally, until the berries soften and burst.
  • Cook the Pancakes:
    Heat a large skillet pan or griddle lightly with butter over medium heat. Pour ¼ cup of batter per pancake, and cook until bubbles form on the surface, 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown and fully set.
  • Plate and Serve:
    Stack the pancakes, drizzle with warm blueberry syrup, and finish with a sprinkle of coconut flakes.

SUGGESTED RECIPE: Chocolate Chipotle Olive Oil Pancakes

After savoring these Blueberry Buckwheat Pancakes, you’ll want to dive into these Chocolate Chipotle Olive Oil Pancakes. Each bite delivers rich, smoky chipotle heat balanced by deep chocolate notes and the silky texture of olive oil—a breakfast experience you won’t forget. Whether you’re feeling adventurous or just want to elevate your pancake game, this recipe hits all the right notes with its blend of sweet, spicy, and decadent flavors.

A stack of Chocolate Chipotle Olive Oil Pancakes drizzled with rich chocolate syrup, garnished with fresh raspberries and a sprinkle of ground chipotle pepper.

Introducing Palate Passport™

On this episode, join us on an extensive and unforgettable adventure as we delve deep into the vibrant culinary scene of Mexico City, a metropolis where ancient traditions meet modern innovation. From bustling street food markets to world-renowned restaurants, discover why Mexico City is an essential destination for food lovers around the globe!

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