Healthy Blueberry Buckwheat Pancakes Recipe

My husband is a true pancake connoisseur. He’s the guy who orders “pancakes for the table” every time we go out to breakfast because, even if he feels like eating eggs, he can’t imagine a weekend morning that doesn’t include pancakes. At home, he regularly whips up some of the best pancakes I’ve ever tasted. Here, I’ve adapted his proprietary go-to recipe to include blueberries, buttermilk, and buckwheat flour. The result is a hearty and delicious Sunday morning treat.


blueberry buckwheat pancakes

  • ¾ cup (116 grams) buckwheat flour
  • ¾ cup (98 grams) all purpose flour
  • 2 tablespoons sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons (42 grams) unsalted butter, melted
  • 1 cup buttermilk, divided
  • ¾ cup or 1 (6-ounce) container low-fat blueberry or vanilla yogurt, like Stonyfield Farm
  • ¾ cup blueberries, frozen or fresh


  1. Preheat the oven to 200°F.
  2. In a large bowl, combine the flours, sugar, baking soda and salt, and stir to combine.
  3. Pour the melted butter over the top of the dry ingredients, stirring a few times to combine.
  4. Make a well in the bottom of the dry ingredients. Combine ½ cup buttermilk and the yogurt in a small bowl, then pour into the well. Stir in the dry ingredients.
  5. Add the remaining buttermilk and stir until just combined. Fold in the blueberries.
  6. Preheat a 12-inch nonstick or cast-iron pan over medium heat. Reduce heat to low and add a thin coat of butter or oil. Scoop batter into the pan using a ¼ cup measure.
  7. Cook until air holes poke through the middle of the cakes, about 3 minutes. Flip and cook 2 to 3 more minutes. Transfer to an ovenproof plate and place in the oven to keep warm. Repeat with remaining batter.
  8. Serve pancakes with maple or other fruit or ginger syrups and pats of butter, if desired.

Kitchen Tips

  • Leftover batter may be refrigerated for up to 1 day.

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