With the blueberry season right around the corner in most of the country, I thought it would be a great time to post this Blueberry Buckwheat Pancake Recipe.
This is not by any means a regular pancake; the texture is different, as well as the flavor and the blueberries are a perfect match for the whole wheat and buckwheat flour.
Cook them on a little bit lower heat than regular pancakes to give them time to set up on the edges before turning them. If you don’t care for the flavor of whole wheat just substitute all-purpose flour in place of the whole wheat.
I thought this healthier version of a pancake was pretty good, but my wife thought they were delicious, even better than the regular blueberry pancakes.
Give this Blueberry Buckwheat Pancake Recipe a try. Enjoy.
Blueberry Buckwheat Pancake Recipe
- 1 cup whole wheat flour
- 1 cup buckwheat flour
- 1/4 cup honey
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1/ 4 cup melted unsalted butter
- 1 pint blueberries (fresh or frozen)
- In a large mixing bowl, mix together the flour, sugar, baking powder, soda, and salt.
- In a separate bowl beat the eggs; then mix in the buttermilk, honey, and melted butter.
- Using a spoon mix the buttermilk mixture with the flour ingredients to form a batter.
- Over medium-high heat, spray a large skillet with cooking spray.
- Use a dipper to pour the batter into the pan to form the size pancakes you prefer, distributing the blueberries immediately on top of the pancake batter.
- Cook until golden brown on each side-a good way to tell if it is time to turn the pancake is they will start to firm up on the edges.
- Usually takes 2 to 3 minutes on each side depending on how much heat you are cooking with.
- Serve with butter, syrup and extra blueberries; enjoy.