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Buttermilk Buckwheat Blueberry Pancakes

Sue Lau
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, brunch
Cuisine American

Ingredients
  

  • 3/4 cup buckwheat flour
  • 3/4 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 2 large eggs
  • 1-1/4 cups buttermilk
  • 2 cups fresh blueberries

Instructions
 

  • Stir together the buckwheat flour, all-purpose flour, sugar, baking powder and salt in a mixing bowl.
  • Separately,lightly beat the eggs and stir in the buttermilk; add to dry mix and stir gently just to combine.
  • Fold in the blueberries.
  • Heat griddle over moderate heat and lightly oil.
  • Pour desired amount of batter onto griddle and cook until edges dry and bubbles form, then flip and briefly cook on the other side.
  • Serve hot with butter and syrup.

Notes

From the kitchen of palatablepastime.com
Keyword blueberries, Flapjacks, Pancakes