I did a Pinterest search for Blueberry Buckwheat Pancakes to see what kinds of images inspire people to eat buckwheat pancakes. Newsflash: they’re not the most photogenic food to photograph. They’re all these beautiful shots of 4+ stacks of pancakes, topped with fresh blueberries, all swimming in maple syrup.
Mine? These are them and they are my current hyper-fixation food. For the past few months, I have eaten two medium-sized pancakes every day for breakfast with butter and apricot jam for three days straight. Then I take a break and have my Ultimate Breakfast Sandwich until I run out of ingredients and switch it up to the pancakes again.
They’re great with butter and maple syrup, peanut butter & jam or just loaded with butter. If you’re looking for something satisfying, kinda nutty, and slightly sweet for breakfast, put this in your rotation!
Ingredients involved!
Dry meets wet.
Add blueberries.
I cook two at a time in a small skillet.
Stack them up.
Find a few rainbows in your kitchen for good luck.
Berry studded!!!
I had a small stack with butter & jam outside on our deck while reading a book.
Summer morning weekend living!
Blueberry Buckwheat Pancakes
recipe slightly adapted from Cookie & Kate
makes about 6 large pancakes
1 cup buckwheat flour
1/2 cup rolled oats
1 tablespoon sugar (optional)
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup milk
1 tablespoon Greek yogurt
2 eggs
1 teaspoon pure vanilla extract
2 heaping cups fresh blueberries
butter, for the skillet
In a medium mixing bowl, combine flour, oats, sugar, baking powder, baking soda, and salt.
In a liquid measuring cup, stir the Greek yogurt into the milk. Add eggs and vanilla and beat to combine.Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the blueberries and let the batter sit for about 15 minutes
Preheat a skillet or griddle over medium-high heat. Coat the cooking surface with butter. Using a 1/3 cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes and flip. Cook on the other side for 1 to 2 minutes. Serve hot!
The batter holds up for up to three days. Stir before using.
Milk options:
If you have buttermilk, use buttermilk instead of milk + Greek yogurt. Alternately, I have mixed 1 cup oat milk with a tablespoon of apple cider vinegar and let sit for 15 minutes to make a dairy free buttermilk and it worked.
