By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
85 cal · 30 min
Blueberry Buckwheat Pancakes
Recipe GLPR335af8ed7976b0
Wholesome pancakes made with buckwheat and whole wheat flour, studded with fresh or frozen blueberries and sweetened with honey. These nutrient-rich pancakes are fluffy, nutty, and perfect for a satisfying breakfast or brunch.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 cup Buckwheat flour
1 cup Whole wheat flour
2¼ teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
2 Large eggs
2 cups Buttermilk
¼ cup Honey
¼ cup Unsalted butter, melted
1 pint Fresh or frozen blueberries
Cooking spray
Directions
In a large bowl, combine the buckwheat flour, whole wheat flour, baking powder, baking soda, and salt. Stir until evenly mixed.
In a separate bowl, crack the eggs and beat them together until well combined. Add the buttermilk, honey, and melted butter to the eggs and whisk until fully incorporated.
Pour the wet ingredients into the dry ingredients and gently stir with a spoon until a batter just comes together. The batter should be slightly lumpy; do not overmix.
Heat a large skillet or griddle over medium-high heat and lightly spray with cooking spray.
Using a measuring cup or ladle, pour batter onto the hot skillet to form pancakes of your desired size. Immediately distribute blueberries over the top of each pancake, pressing them gently into the batter.
Cook until the edges begin to set and the bottom is golden brown, about 2 to 3 minutes. Flip carefully and cook the other side until golden brown, another 2 to 3 minutes. The pancakes are done when they feel firm at the edges.
Transfer cooked pancakes to a plate. Repeat with remaining batter.
Serve warm with butter, syrup, and additional fresh blueberries.
Comments
Buckwheat flour is the only ingredient requiring a special stop—Harris Teeter and Kroger carry it, but Food Lion and ALDI often don't, meaning some Charlotte cooks will face a second trip. The recipe costs roughly $1.50 to $2 per serving with blueberries as the major variable, and while thirty minutes is honest for four servings of pancakes, this is a same-day dish that doesn't reheat well. The mix is forgiving, makes a family breakfast without fussiness, and works year-round, though North Carolina blueberries in June-July make it especially worth it then.
Sign in or create a free account to add your review.
