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Blueberry Buckwheat Pancakes

Helen T. Patterson
Start your day with these fluffy lemon blueberry pancakes.
Made with a mix of buckwheat and all-purpose flour, fresh blueberries, and a hint of lemon zest, they’re wholesome, fiber-rich, and delightfully easy to make.
Serve with maple syrup or extra berries for a satisfying breakfast that’s quick enough for weekdays yet indulgent enough for brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American, Vegetarian
Servings 4

Equipment

  • 2 Mixing bowls (large and medium)
  • Whisk (1)
  • Measuring Cups and Spoons
  • Skillet or non-stick frying pan (1)
  • Spatula (1)
  • Oven (to keep pancakes warm, optional)

Ingredients
  

  • ½ cup buckwheat flour
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ¼ cup unsalted butter melted
  • 1 cup buttermilk
  • 2 large eggs
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 2 –3 cups fresh or thawed blueberries

Instructions
 

  • Prepare Wet Ingredients: In a large mixing bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth and well combined.
    Make sure the eggs are fully incorporated, creating a creamy base that will help make the pancakes tender and fluffy.
    Set this mixture aside while you prepare the dry ingredients.
  • Combine Dry Ingredients: In a separate medium bowl, stir together the buckwheat flour, all-purpose flour, baking powder, sugar, and salt.
    Mixing these first ensures that the leavening agent and seasonings are evenly distributed throughout the batter.
  • Mix Wet and Dry Ingredients: Gradually pour the dry mixture into the wet ingredients, stirring gently until just combined.
    Avoid overmixing, as this can make the pancakes dense.
    The batter should remain slightly lumpy, which will give the pancakes a light, airy texture.
    Let the batter rest for about five minutes to allow it to thicken slightly.
  • Heat the Skillet: Place a large skillet or non-stick frying pan over medium heat.
    Allow it to become hot and lightly sizzling. Grease the surface with a little butter or oil to prevent sticking and enhance flavor.
  • Cook Pancakes: Spoon about ¼ cup of batter per pancake onto the skillet.
    Gently press a few blueberries into each pancake, ensuring they are evenly distributed without breaking the batter.
    Cook until bubbles form on the surface, then carefully flip the pancakes and cook for another minute or so until golden brown and cooked through.
  • Keep Warm and Serve: Transfer cooked pancakes to a baking sheet and keep them warm in a 200°F (93°C) oven until all pancakes are ready.
    Serve immediately with maple syrup, extra blueberries, or a dusting of powdered sugar.
    These pancakes pair wonderfully with a strong cup of coffee or fresh fruit on the side.

Notes

  • For a gluten-free version, replace all-purpose flour with a gluten-free flour blend or increase buckwheat flour to 1 cup.
  • Use fresh or thawed frozen blueberries; fresh will give a firmer texture, while frozen adds juiciness.
  • Let the batter rest for a few minutes; this improves texture and helps bubbles form when cooking.
  • Medium heat works best—too high will burn the pancakes before they cook through.
  • Optional: add a pinch of cinnamon or nutmeg for a warm, aromatic flavor twist.