This Blueberry Buttermilk Buckwheat Pancakes recipe is a delicious, healthier alternative to traditional buttermilk pancakes. They’re light and have a slightly nutty flavor. This recipe serves four and costs about $4.85 to make.

Finished Blueberry Buckwheat Pancakes with text overlay for Pinterest.

I cannot eat or make pancakes without thinking about my dad. He is the king of “hotcakes” as he likes to call them. Growing up, he’d make them every Saturday morning, and once I got old enough, he’d let me help. In fact, pancakes are the first food I ever remember cooking.

One could say I credit my passion for cooking to those pancakes. Whenever family visits Utah, you best believe that he’s going to make pancakes. 

My little one even knows about his famous “hotcakes,” probably because he likes to challenge the kids to eat ones “as big as their heads.”

My dad at the stove making his famous "hotcakes".
My dad making his famous “hotcakes.”

In honor of Father’s Day, I wanted to make something to celebrate my awesome dad. Sincerely, if you met him, you’d like him. In our family, we lovingly refer to him as “Mr. Congeniality.”

Buckwheat Pancakes

I wanted to combine one of his favorite pancakes, “Blue Bucks” (if you’ve ever been to Eastern Market in D.C., you know what I’m talking about) and his healthy lifestyle and voilà Blueberry Buckwheat Pancakes.

A stack of buckwheat pancakes with a large slice taken out of it.

These pancakes are healthy, hearty, and nutritious. Today I will show you just how to make Blueberry Buttermilk Buckwheat Pancakes from scratch! 

What do buckwheat pancakes taste like?

Buckwheat pancakes are lighter tasting than regular pancakes and darker in color. Buckwheat has a slightly nutty flavor, which gives them a different texture and flavor than traditional flavor.  

Are buckwheat pancakes better for you than regular pancakes?

Buckwheat pancakes are a little healthier than traditional pancakes. Buckwheat is high in protein and fiber. So that is a definite plus!

Some say that buckwheat is a superfood because it contains the 12 amino acids and is more abundant in protein than many other food items such as rice and corn. Making Buckwheat pancakes is a natural, practical, and delicious way to have a healthier food option over traditional pancakes made with white flour. 

A closeup picture of a stack of buckwheat pancakes.

How do you make Buckwheat pancakes?

  1. First, mix the dry ingredients.
  2. Next, add the butter and mix until it resembles a fine meal.
  3. Then mix the eggs and milk. 
  4. Next, add it to the flour mixture and whisk until it is well combined. 
  5. Let the batter rest for 5 minutes and then fold in the blueberries. 
  6. Finally, spoon the batter into 3-inch circles onto a griddle and cook on each side for 1-2 minutes.

How much will Blueberry Buckwheat Pancakes Cost to Make? 



NOTE: The recipe prices are used calculating name brand products from grocery websites. The actual cost of the recipe varies depending on what you have stocked in your pantry and current grocery prices. 

  • 1/2 cup buckwheat flour – $1.26
  • 1/2 cup cake flour – $0.20
  • 2 teaspoons baking powder – $0.30
  • 1 Tablespoon granulated sugar – $0.02
  • 1 teaspoon salt – $0.01
  • 4 Tablespoons butter – $0.40
  • 1 cup buttermilk – $0.58
  • 2 large eggs – $0.20
  • 1 1/2 cups blueberries – $1.88

A stack of pancakes with butter, a drizzle of syrup, and fresh blueberries.

Cook’s Note – Blueberry Buttermilk Buckwheat Pancakes:

  • If you don’t have buttermilk on hand, then no problem! Make your own with my recipe How to Make Buttermilk Substitute recipe. Also,
  • I serve these buckwheat buttermilk pancakes from scratch with my yummy whipped butter.
  • To keep the pancakes warm while you make the rest of the batch, preheat the oven to 200 degrees F. Then, transfer the cooked pancakes to a baking sheet with a wire rack set inside of it in the oven. 

Cook’s Tools: 

  • food processor
  • mixing bowl
  • whisk
  • large skillet

More Great Breakfast Recipes:

Buttermilk Buckwheat pancakes with syrup being poured over them.
5 from 11 votes

Blueberry Buckwheat Pancakes

Recipe Cost $ 4.85
Serving Cost $ 1.22
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
4 people
This Blueberry Buttermilk Buckwheat Pancakes recipe is a delicious, healthier alternative to traditional buttermilk pancakes. They're light and have a slightly nutty flavor. This recipe serves 4 and costs about $4.85 to make.


  • food processor
  • mixing bowl
  • whisk
  • large skillet
  • spatula




  • Add the buckwheat flour, cake flour, baking powder, sugar, and salt to a food processor. Pulse until blended.
    Add the dry ingredients to a food processor and pulse.
  • Add in the butter cubes.
    Add in the butter pieces.
  • Pulse the food processor until the mixture resembles cornmeal.
    Pulse until the mixture resembles cornmeal.
  • Whisk together the buttermilk and eggs on a large bowl until combined. Add in the dry ingredients and whisk until combined and no flour streaks remain.
    Whisk together the wet ingredients.
  • Cover the bowl with plastic wrap and let the mixture sit for 5 minutes. Add the blueberries and mix until they’re evenly distributed.
    Add the wet ingredients to the dry ingredients.
  • Preheat a large skillet or griddle over medium heat. Brush the pan or griddle with vegetable oil, and spoon 3-inch rounds of batter onto the griddle or skillet.
    Blueberry Buckwheat Pancakes on a griddle
  • Cook the pancakes until they are golden brown on each side, about 1-2 minutes.
    Cook the pancakes until they are golden brown in both sides.
  • Serve with butter, blueberries, and maple syrup.
    Buttermilk Buckwheat pancakes with syrup being poured over them.


Calories: 325kcal | Carbohydrates: 37g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 130mg | Sodium: 784mg | Potassium: 462mg | Fiber: 3g | Sugar: 12g | Vitamin A: 614IU | Vitamin C: 5mg | Calcium: 182mg | Iron: 2mg

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A picture collage of Blueberry Buckwheat Pancakes for Pinterest.

7 Buckwheat Pancakes stacked onto of each other on a white plate.

This post first appeared on Food Folks and Fun on June 16, 2013. I have since updated the pictures.

Blueberry Buckwheat Pancakes on a white plate with text overlay.

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Recipe Rating


  1. Charlotte Moore says:

    YUM!!!! I love these pancakes!!

  2. Elizabeth @ says:

    These sound delicious! And I love that photo of your dad–his “hotcakes” look like serious business!

    1. Oh, they are. 🙂 Thanks for stopping by.

  3. Jennifer Farley says:

    Delicious pancakes! I need to make these again asap!

  4. We have pancakes every weekend, too It is tradition! I love these buckwheat versions, with the blueberries! Its such a great recipe – my family loved the new pancakes and ate them all up!

  5. Andrea Metlika says:

    These look fabulous. Love that your dad calls them “hotcakes”. Brings back good memories.

  6. Mindy Fewless says:

    These are the best pancakes!! Thanks for the recipe!

  7. Pancakes are my all time favorite breakfast option and blueberry is the best! Loved the combination of buckwheat and cake flours!

  8. Great breakfast to start the day! We love blueberry pancakes in our house!

  9. First time using buckwheat. TURNED OUT GREAT!

    1. So glad! I just love buckwheat, it has a great nutty flavor. Thanks for stopping by!

  10. Jessica Formicola says:

    We made these for breakfast this morning and they were wonderful! Definitely making this again soon!

    1. Mya Murphy says:

      Holy bunch of yum! I love blueberry pancakes, and these look delicious!

  11. Michelle J. says:

    I’ve never tried buckwheat, but these sound good!

  12. These pancakes look amazing! I’ve never tried using buckwheat flour. I can’t wait to make these!