Blueberry-Buckwheat Pancakes

Blueberry-Buckwheat Pancakes

Don’t let the color keep you from using the nutty-flavored buckwheat flour.


  • 2 cups blueberries
  • 1½ cups buckwheat flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • 1¼ cups milk
  • ½ teaspoon vanilla extract
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons honey

Blueberry Syrup:

  • 2 cups blueberries
  • ½ cup maple syrup
  • 2 tablespoons butter

Pancakes: Crush blueberries and set aside.

Mix flour, baking powder and salt together in a large bowl.

Whisk the eggs lightly in a medium bowl. Add the milk, vanilla, melted butter and honey, whisking until well mixed. Pour the egg mixture into the flour mixture, stirring until the batter is

smooth and thick. Fold in the blueberries.

Measure ½ cup batter per pancake and pour onto buttered pan or griddle. Cook until bubbles appear around the edges of the pancakes. Flip and cook until brown on the other side. Remove from the pan, setting aside in a warm oven.

Blueberry Syrup: Cook all the syrup ingredients in a medium size sauce pan. Simmer over medium heat 5 to 6 minutes, or until the blueberries have popped and the syrup starts to thicken.