Blueberry Buckwheat Pancakes

A smaller size helps keep these blueberry-filled pancakes from breaking apart during cooking.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 3⁄4 cup all-purpose flour
  • 1⁄4 cup buckwheat flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1⁄8 tsp. salt
  • 3 Tbsp. granulated sugar
  • 1 large egg
  • 1 1⁄2 Tbsp. vegetable oil, plus extra for greasing
  • 1 cup buttermilk
  • 1 cup fresh blueberries, divided
  • 1⁄4 cup maple syrup


  • Heat a griddle or heavy skillet, making sure it is very hot (water should sizzle when dropped on it).
  • In a medium-sized bowl, mix together the all-purpose and buckwheat flour. Stir the baking powder, baking soda, and salt into the flour, blending thoroughly. Stir in the sugar. In a small bowl, lightly beat the egg and add the vegetable oil and buttermilk.
  • Add the egg and milk mixture to the dry ingredients. Do not overmix. (Donʼt worry about lumps.) The batter should be runny. Gently stir in 3⁄4 cup blueberries.
  • Grease the griddle or skillet with oil as needed. Pour the batter into the pan in 2-tablespoon portions. Cook until the pancakes are browned on the bottom and bubbling on top. Flip over and cook the other side until browned, about 2 minutes each side. Remove the pancakes from the skillet or griddle. Repeat with the remaining pancake batter. Serve warm with remaining 1⁄4 cup blueberries and maple syrup.