Go Back
+ servings
pancakes on gray plate with blueberries, butter and maple syrup and white background
Print

Meaningful Eats

Buckwheat Pancakes {with Blueberries}

These buckwheat pancakes are light, fluffy and wholesome. Easy-to-make and full of blueberries, these pancakes are naturally gluten-free!
Course Breakfast
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6 people

Ingredients

Dry Ingredients:

Wet Ingredients:

  • 1 ¾ cup milk or almond milk
  • 3 eggs separated
  • 4 tablespoons butter melted (or vegan butter)
  • 1 cup blueberries

Instructions

  • In a large bowl, whisk together the dry ingredients. In another medium bowl or large measuring cup, whisk together the milk, egg yolks (set whites aside for later) and butter.
  • Place the egg whites in a small mixing bowl. Using a hand mixer, whip the eggs whites on high until they form fluffy stiff peaks.
  • Add the wet ingredients to the dry and combine with a rubber spatula until just a few flour streaks remain. When the batter is almost mixed add the egg whites and gently fold in until no dry streaks of flour remain.
  • Cook the pancakes on a hot buttered griddle or skillet. Add 5-6 blueberries per pancake while cooking. Serve and enjoy!

Notes

MAKE IT DAIRY-FREE: Use almond milk and vegan butter. Unfortunately there is no substitute for the eggs. 
  • Buckwheat Flour: My preference is to use freshly ground buckwheat flour. I do this by grinding raw buckwheat groats into flour in my blender. You can also use regular buckwheat flour.
  • Gluten-Free 1:1 Baking Flour: Be sure to select a high-quality gluten-free flour for best results.

Nutrition

Calories: 321kcal | Carbohydrates: 39g | Protein: 11g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 330mg | Potassium: 468mg | Fiber: 4g | Sugar: 11g | Vitamin A: 481IU | Vitamin C: 2mg | Calcium: 172mg | Iron: 2mg