Blueberry buckwheat pancake

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Medium

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  • 1.25 cups - buckwheat flour
  • 1.25 cup whole wheat pastry flour
  • 2 tsp baking soda
  • 2 eggs (large)
  • 1/4 cup agave nectar or 1/2 cup honey
  • 2 cups sour cream (light)
  • 1 cup milk
  • 1 cup orange juice
  • 4 tsp vanilla extract
  • 3 tbsp canola oil
  • 1/2 tsp salt
  • 1-1.5 cup - blueberry
  • Additional oil/butter for frying

How to Make Blueberry buckwheat pancake

  • In a large bowl, add eggs. Beat it for a couple of seconds.
  • Add sour cream, milk, agave nectar and whisk.
  • Then, add orange juice, vanilla extract, canola oil and whisk until they combine.
  • In another large bowl, add the dry ingredients: buckwheat flour, whole wheat pastry flour, salt, baking powder, baking soda.
  • Whisk to combine the ingredients.
  • Now, add the liquid ingredients from the first step to the dry ingredients. Mix it well.
  • Heat a skillet/griddle. Brush it lightly with butter or oil.
  • Pour a ladle full of batter. Take 5-6 blueberries and put them on top.
  • You can also add them to the batter.
  • When you see the bubbles being formed, flip it and let it cook on the other side.
  • Remove it when you see the blueberries bursting and the pancake is golden brown.
  • Serve the pancakes with maple syrup.
  • Recipe Courtesy: Food for 7 Stages of Life