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.
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.”
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.”
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.
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.
How do you make Buckwheat pancakes?
- First, mix the dry ingredients.
- Next, add the butter and mix until it resembles a fine meal.
- Then mix the eggs and milk.
- Next, add it to the flour mixture and whisk until it is well combined.
- Let the batter rest for 5 minutes and then fold in the blueberries.
- 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?
RECIPE COST: $4.85
PER SERVING COST: $1.22
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
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.
More Great Breakfast Recipes:
- Almond Coffee Cake Ring
- Buttermilk Pancakes
- Breakfast Waffle Tacos
- Easy Broccoli Quiche
- Easy Ham and Cheese Quiche
- Freezer Breakfast Burritos
- Green Chile Cheesy Potato Casserole
- Healthy Huevos Rancheros Breakfast Bowls
- Overnight Breakfast Enchiladas
- Quiche Lorraine
- Sherry, Ham and Cheese Brunch Bake
- Simple Pineapple Smoothie
- Vanilla Dutch Baby Pancake
Blueberry Buckwheat Pancakes
- fresh blueberries
- maple syrup
- Add the buckwheat flour, cake flour, baking powder, sugar, and salt to a food processor. Pulse until blended.
- Add in the butter cubes.
- Pulse the food processor 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.
- Cover the bowl with plastic wrap and let the mixture sit for 5 minutes. Add the blueberries and mix until they’re evenly distributed.
- 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.
- Cook the pancakes until they are golden brown on each side, about 1-2 minutes.
- Serve with butter, blueberries, and maple syrup.
This post first appeared on Food Folks and Fun on June 16, 2013. I have since updated the pictures.