Buckwheat Pancakes with Berries

Buckwheat is nutritious, delicious, and adds a lovely dark hue to foods it is cooked with. It’s high in fiber and protein, making it a good choice for people watching their cholesterol.

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

Serves: 4


  • ½ cup buttermilk
  • 2 Tbsp. melted butter
  • 2 egg whites
  • ½ cup buckwheat flour
  • ½ cup all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • 3 Tbsp. sugar
  • ½ cup maple syrup
  • 1 cup blueberries
  • 1 cup sliced strawberries


  • In small bowl, combine buttermilk, butter, and egg white and beat well. Set aside.
  • In large bowl, combine buckwheat flour, all-purpose flour, baking powder, baking soda, and sugar and mix well. Form a well in the center of the dry ingredients and add the buttermilk mixture. Stir just until batter is mixed; do not over mix.
  • Grease a skillet or griddle with nonstick spray and heat over medium heat. Using a ¼-cup measure, scoop batter onto the griddle. Cook until bubbles form on the surface and begin to break. Flip pancakes and cook for 1–2 minutes on second side.
  • Serve with maple syrup and berries.