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.
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.