Blueberry Buttermilk Buckwheat Pancakes

Blueberry Buttermilk Buckwheat Pancakes

Recently I have shared a few recipes that are from my roots having been born and raised in the Coal Mine State of West Virginia.  Well today I am sharing another recipe that is popular back home. Have you ever tried buckwheat pancakes? If you haven’t, I am sorry for your loss. You have been denying yourself of some of the best pancakes ever! The buckwheat flour gives these pancakes a whole new dimension of nutty flavors that will inspire your taste buds. It doesn’t stop there, though! I stepped it up a notch with perfect, slightly sweet blueberries bursting with flavor in each bite. This is the perfect breakfast waiting for you to cook and serve. 

Here are a couple of tips shared by my husband who is generally the pancake maker in our house. “Sure, it is incredibly easy to pull out a box of pancake mix from the pantry and follow the directions. But I don’t know what is included in the pre-mixed, store-bought, packed in a box, sitting on a shelf for who knows how long pancake mix. I can’t even pronounce half the ingredients. Boxed pancake mix is no longer an option for us. I take all the dry ingredients and mix them in a stored ziplock bag ahead of time. In the morning, I add in the wet ingredients and get busy. It takes a few minutes in the morning to serve up fresh, homemade pancakes. Too easy.” 

You can mix half buckwheat flour with half white flour if you prefer.  I include how to do that below in the recipe list. Buckwheat has a good source of vitamin B, zinc, iron, magnesium, folate, and more. These vitamins and minerals help with digestion, promoting healthy circulation and blood vessel functions, lowering blood sugars, easy to digest from higher fiber, and more. Buckwheat flour has its own distinctive taste as well. The best thing about these pancakes, besides the health benefits, is the fact that my kids love them! 

 

Blueberry Buttermilk Buckwheat Pancakes Ingredients

 

  • 1 cup buckwheat flour (or ½ buckwheat ½ white flour)
  • 1 Tablespoon sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ tsp salt
  • 1 ¼ cups buttermilk
  • 1 egg
  • ½ tsp vanilla
  • butter
  • 1 cup fresh blueberries
  • Optional: maple syrup and butter on top

Here is an electric griddle if you don’t have one. I also am including a link to buy the flour and extract.

BLACK+DECKER Family-Sized Electric Griddle with Warming Tray & Drip Tray, GD2051BBLACK+DECKER Family-Sized Electric Griddle with Warming Tray & Drip Tray, GD2051BArrowhead Mills Flour Buckwheat Organic, 22 ozArrowhead Mills Flour Buckwheat Organic, 22 ozMcCormick Pure Vanilla Extract, 1 fl ozMcCormick Pure Vanilla Extract, 1 fl oz

Directions

  1. Mix flour(s) together in large bowl with sugar, baking powder, baking soda and salt.  
  2. Next, in a medium bowl, mix egg, buttermilk and vanilla together.                  Once combined, add wet ingredients to the dry ingredients.   
  3. Mix well until combined then fold in fresh blueberries.                      
  4. Preheat griddle to 300 degrees. Add a couple tablespoons of butter.                     Once the griddle is sizzling hot, use a measuring cup to pour pancake batter onto griddle.    
  5. Cook about 2-3 mins per side, until bubbly then flip pancake.                
  6. Once ready, serve with maple syrup, butter, fruit and bacon.                             

Don’t Forget to Print Out The Recipe For Later! 

 

Blueberry Buttermilk Buckwheat Pancakes

Ingredients

  • 1 cup buckwheat flour (or ½ buckwheat ½ white flour)
  • 1 Tablespoon sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ tsp salt
  • 1 ¼ cups buttermilk
  • 1 egg
  • ½ tsp vanilla
  • butter
  • 1 cup fresh blueberries

Instructions

  1. Mix flour(s) together in large bowl with sugar, baking powder, baking soda and salt.

  2. Next, in a medium bowl, mix egg, buttermilk and vanilla together.

  3. Once combined, add wet ingredients to the dry ingredients. Mix well until combined then fold in fresh blueberries.

  4. Preheat griddle to 300 degrees. Add a couple tablespoons of butter. 

  5. Once the griddle is sizzling hot, use a measuring cup to pour pancake batter onto griddle. 

  6. Cook about 2-3 mins per side, until bubbly then flip pancake. 

  7. Once ready, serve with maple syrup, butter, fruit and bacon.

 

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