These fluffy and nutritious buckwheat blueberry pancakes are perfect for a wholesome breakfast or brunch. The nutty flavor of buckwheat pairs beautifully with sweet, juicy blueberries, making these pancakes a delightful treat for everyone!
Ingredients
- 1 cup buckwheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons sugar (adjust to taste)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 2 large eggs
- 2 tablespoons melted butter (or coconut oil for a dairy-free option)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Butter or oil for cooking
Instructions
Step 1: Prepare the Batter
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In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, sugar, baking powder, and salt until well combined.
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In a separate bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix until smooth.
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Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay. If the batter is too thick, add a little more milk to reach your desired consistency.
Step 2: Fold in the Blueberries
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Step 3: Heat the Griddle
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Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
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To test if the skillet is ready, sprinkle a few drops of water on the surface. If they sizzle and evaporate, the skillet is hot enough.
Step 4: Cook the Pancakes
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Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
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Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.
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Remove the pancakes from the skillet and keep warm in a low oven while you repeat with the remaining batter.
