Buckwheat Blueberry Pancakes

Name: Buckwheat Blueberry Pancakes
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup (120 g) buckwheat flour; ½ cup (60 g) all-purpose flour; 2 tsp (8 g) baking powder; ½ tsp (3 g) salt; 2 tbsp (25 g) granulated sugar; 2 large eggs; 1¼ cup (300 ml) whole milk; 1 tsp (5 ml) vanilla extract; 3 tbsp (45 g) unsalted butter, melted, melted and cooled slightly; 1½ cup (180 g) fresh blueberries, patted dry; 2 tbsp (30 g) unsalted butter, for cooking

From the MyKitchenBank Kitchen

Nutty, tender pancakes made with buckwheat flour and studded with fresh blueberries. The buckwheat brings a subtle earthiness and interesting texture that pairs beautifully with the bright fruit. These pancakes are heartier than all-white-flour versions but still light and fluffy, perfect for a wholesome breakfast.

Prep: 10 min
Cook: 12 min
Wait: 5 min
Total: 27 min
Makes: 12 pancakes (3 per person)

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Steps

Before you start

Have all ingredients at room temperature
Preheat your griddle or skillet over medium heat for 3 minutes
Pick through blueberries and pat them dry so they don't sink
Have toppings ready (butter, maple syrup, yogurt, or jam)

1
Mix dry ingredients
- In a large bowl, whisk together buckwheat flour, all-purpose flour, baking powder, salt, and sugar.
- Make a well in the center of the mixture and set the bowl aside.
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Ready when: Dry ingredients are evenly combined with no lumps
Tip: Whisk the dry ingredients thoroughly to distribute the baking powder evenly, which ensures the pancakes rise uniformly.
2
Combine wet ingredients
- In a medium bowl, whisk together eggs, milk, vanilla, and melted butter until completely combined.
- Do not overmix.
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Ready when: Mixture is smooth and the butter is fully incorporated
Tip: Keep the butter slightly warm when mixing so it stays smooth and incorporates evenly; cool it to room temperature first if it's too hot.
3
Make the batter
- Pour the wet ingredients into the well in the dry ingredients.
- Fold and stir gently with a spatula just until the flour disappears.
- The batter should be lumpy with visible streaks of flour—do not overmix.
- Fold in the blueberries gently, being careful not to crush them.
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Ready when: Dry ingredients are just incorporated; batter is lumpy and no dry streaks remain
Tip: Overmixing buckwheat batter makes pancakes tough and dense. Stop stirring as soon as the flour is moistened, even if there are small lumps.
4
Rest the batter
- Let the batter rest for 5 minutes at room temperature.
- This allows the buckwheat flour to fully hydrate and the leavening to begin working, resulting in fluffier pancakes.
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Tip: Don't skip this step—it makes a noticeable difference in the tenderness of the finished pancakes.
5
Heat the griddle
- Place a 12-inch nonstick skillet or griddle over medium heat.
- Let it heat for 2–3 minutes.
- Test readiness by sprinkling a few drops of water on the surface; they should sizzle gently and evaporate in about 2 seconds.
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Ready when: Water droplets sizzle and evaporate in 2 seconds
Tip: Medium heat is key for buckwheat pancakes—too hot and they'll burn on the outside before cooking through; too cool and they won't develop a golden crust.
6
Butter the griddle
- Add about 1 tablespoon of butter to the griddle and let it melt and coat the surface evenly.
- You'll need to add more butter as you cook batches.
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Ready when: Butter is melted and surface is evenly coated
Tip: Use just enough butter to coat; too much will make the pancakes greasy and cause uneven browning.
7
Cook first side
- Pour ¼ cup batter onto the griddle for each pancake, spacing them about 2 inches apart.
- You should fit 3–4 pancakes on a 12-inch griddle.
- Cook over medium heat for 2–3 minutes, until the edges look set and dry, small bubbles form across the top, and the bottom is golden brown.
- Do not move the pancakes while cooking.
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Ready when: Edges are set and look dry; bubbles cover the top surface; bottom is golden brown
Tip: Resist the urge to flip early. Pancakes need bubbles to break through the surface before flipping, or they'll be dense and gummy inside.
8
Flip and cook second side
- Flip each pancake once using a spatula.
- Cook for another 1–2 minutes on the second side until the bottom is golden brown and the pancake springs back slightly when gently pressed.
- Transfer cooked pancakes to a plate and keep warm.
- Repeat with remaining batter, adding a bit more butter to the griddle between batches.
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Ready when: Bottom is golden brown; pancake springs back when pressed lightly
Tip: If the second batch browns too quickly or too slowly, adjust your heat slightly. You may need to lower it slightly if the griddle is very hot.
9
Serve
- Serve the pancakes warm with butter, maple syrup, fresh blueberries, Greek yogurt, or your favorite toppings.
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Tip: For the best texture, serve immediately while the pancakes are still warm and the exteriors are slightly crisp.

Good to know

Tips

Pat blueberries completely dry before adding them—wet berries will sink to the bottom and cause the batter to become too wet, leading to dense pancakes.
Don't overmix the batter. The lumpy texture is essential for fluffy pancakes; stirring too much develops gluten in the flour, making pancakes tough.
If the first batch of pancakes seems too thick or thin, you can adjust the next batch by adding a tablespoon of milk or flour, but usually the batter is fine—trust the recipe.
For extra nutrition and flavor, sprinkle a pinch of cinnamon or nutmeg into the dry ingredients, or add ½ teaspoon of lemon zest to brighten the buckwheat.

Make ahead

Batter can be made up to 2 hours ahead and refrigerated in an airtight container. Stir gently before cooking, and add a tablespoon of milk if the batter has thickened.

Storage & reheating

Cooked pancakes keep in an airtight container in the refrigerator for up to 3 days. Reheat in a 300°F oven for 5–8 minutes, or in a toaster oven on medium setting, until warm. Freeze cooked pancakes in a single layer on a baking sheet for 2 hours, then transfer to a freezer bag and freeze for up to 3 months. Toast from frozen in a toaster oven.

Substitutions

fresh blueberries → raspberries, blackberries, diced apple, or banana slices. Use the same weight. Softer berries like raspberries may break more easily when stirring; fold them in very gently.
whole milk → buttermilk (use the same amount). Buttermilk adds tanginess and slight richness. The pancakes will be slightly less tender with buttermilk, so reduce baking powder to 1½ teaspoons.
buckwheat flour → additional all-purpose flour (use 1½ cups all-purpose total, omit buckwheat). Pancakes will be milder and less earthy, but still delicious. Add 1 tablespoon of honey or maple syrup to the wet ingredients for depth.
unsalted butter, melted → neutral oil like vegetable or canola oil. Use the same amount. Pancakes will be less rich but will have a crisper exterior.