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Blueberry Buckwheat Pancakes

Blueberry Buckwheat Pancakes

Love the combination of buckwheat and whole wheat flour. These pancakes are not too sweet, buttermilk and milk add some creaminess. Blueberries give the extra zing, absolutely delicious!













Trans-fat Free, Good source of fiber


¾ cup buckwheat flour
¾ cup whole-wheat pastry flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
¾ cup milk
1 tablespoon honey
2 large eggs
2 tablespoons canola oil
2 cups blueberries
½ cup maple syrup


In a large bowl whisk together the flours, baking powder, baking soda and salt.

In another bowl, beat together the buttermilk, non-fat milk, honey, eggs, and oil.

Stir the wet ingredients into the dry ingredients, mixing only enough to combine them.

Stir in 1 cup of berries.

Preheat a large nonstick griddle or skillet over a medium flame.

Ladle the batter onto the skillet with a ¼ cup measure.

Flip the pancake when it is golden brown on the bottom and bubbles are forming on top, about 1½ minutes.

Cook the other side until golden brown, about 1½ minutes.

Serve topped with more blueberries and the maple syrup.


* not incl. in nutrient facts



over 7 years

I love these pancakes, made them yesterday; I mixed all the ingredients together, then put the mixture in the refrigerator for a while, or you can prepare the mixture the day before, and next morning cook the pancakes. And I love the combination of buckwheat and whole wheat, also not too sweet. Buttermilk and milk added extra creaminess, and blueberries gave the extra zing, absolutely delicious, highly recommend it to everyone!

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Nutrition Facts

Serving Size 308g (10.9 oz)
Amount per Serving
Calories 47122% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 342mg 14%
Total Carbohydrate 28g 28%
Dietary Fiber 4g 18%
Sugars g
Protein 24g
Vitamin A 5% Vitamin C 13%
Calcium 21% Iron 23%
* based on a 2,000 calorie diet How is this calculated?


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