Blueberry Buckwheat Flapjacks

Blueberries are a good source of fiber, vitamin C, and antioxidants. These berries are available to enjoy fresh and frozen all year round. You can also try using other vitamin-rich berries such as blackberries and raspberries.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • ½ cup all-purpose flour
  • ½ cup 100% whole-wheat flour
  • ½ cup buckwheat flour
  • 3 Tbsp. sugar
  • 1½ tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 eggs
  • 3 Tbsp. melted butter
  • 1½ cups buttermilk
  • 1 cup blueberries
  • Maple syrup, for serving


  • Whisk together the three flours, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together eggs, melted butter, and buttermilk in another bowl.
  • Stir egg mixture into the flour mixture until combined. There will be lumps; be careful not to over-mix.
  • Pour about ⅓ cup batter for each pancake onto a hot oiled griddle or pan. Scatter several blueberries on top of batter. Flip pancake when bubbles have formed and started to pop through the batter. Cook on other side for a minute.
  • Serve hot with maple syrup.