There’s nothing quite like a stack of warm, fluffy pancakes to start the morning, and this recipe takes the classic to a whole new level. The buckwheat flour adds a wonderfully complex, nutty flavor that pairs perfectly with the sweet burst of blueberries in every bite. They’re surprisingly light, incredibly simple to whip up, and make any weekend breakfast feel special. Let’s get flipping!
Ingredients
• 3/4 cup / 90g all-purpose flour
• 1/4 cup / 30g buckwheat flour
• 2 teaspoons / 10g baking powder
• 1 teaspoon / 5g baking soda
• 1/8 teaspoon salt
• 3 tablespoons / 45g raw sugar
• 1 large egg
• 1 1/2 tablespoons / 22ml coconut oil, melted, plus extra for greasing
• 1 cup / 240ml buttermilk
• 3/4 cup / 110g frozen blueberries
• 1 tablespoon / 15g sesame seeds
Instructions
1. Preheat a griddle or heavy non-stick skillet over medium heat. It’s ready when a drop of water sizzles and evaporates on contact.
2. In a medium-sized bowl, whisk together the all-purpose flour, buckwheat flour, baking powder, baking soda, salt, and raw sugar until well combined.
3. In a separate small bowl, lightly beat the egg. Whisk in the melted coconut oil and buttermilk.
4. Pour the wet into the dry and mix with a spatula or spoon until just combined. Do not overmix; a few lumps are perfectly fine. Gently fold in the frozen blueberries.
5. Lightly grease the hot griddle with coconut oil. Pour the batter onto the griddle, using about 2-3 tablespoons per pancake. Immediately sprinkle about 1/4 teaspoon of sesame seeds over the top of each pancake.
6. Cook for 3-5 minutes, or until the edges look set and bubbles begin to pop on the surface. Flip carefully and cook for another 2-3 minutes until golden brown.
7. Remove the pancakes from the griddle and repeat with the remaining batter, greasing the pan as needed. Serve warm with your favorite toppings.
Nutritional Information
• Yields 12 pancakes. Cost and nutrition are estimated per pancake.
• Cost: $0.36
• Calories: 90
• Fat: 3g
• Carbohydrates: 13g
• Protein: 2g
• Fiber: 2g
• Sugar: 3g
• Sodium: 240mg
Pro Tips
• Do not overmix the batter. A few lumps are the secret to a tender, fluffy pancake. Mix only until the flour streaks disappear.
• Ensure your griddle is properly preheated. A consistently hot surface is crucial for an even cook and a good rise.
• Use blueberries straight from the freezer. This prevents them from bleeding into the batter and turning it purple.
• No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes before using.
FAQ
Q: Can I make these buckwheat blueberry pancakes vegan
A: Yes, you can adapt this recipe to be vegan. Replace the large egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based buttermilk substitute. To make vegan buttermilk, mix 1 cup of unsweetened almond or soy milk with 1 tablespoon of lemon juice or apple cider vinegar and let it curdle for 5-10 minutes.
Q: How can I add more protein to these vegetarian pancakes
A: To boost the protein, you can add a scoop of your favorite unflavored or vanilla vegetarian protein powder to the dry ingredients. You could also serve them with a smear of nut butter, a side of Greek yogurt (if not vegan), or a sprinkle of hemp hearts for an easy protein-packed topping.
Q: What is the best way to store and reheat leftover pancakes
A: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them. Place cooled pancakes in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag. Reheat them in a toaster, toaster oven, or microwave until warm.
