Blueberry Buckwheat Pancakes

4.50 stars average

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These protein-packed buckwheat pancakes are filled with juicy blueberries and hearty whole grains.

Blueberry Buckwheat Pancakes a healthy breakfast recipe

Pancakes make me smile. Anyone else? I don’t know whether it’s because we usually make them on leisurely Sunday mornings or because my boys always light up at the sound of anything involving maple syrup but they just make me so dang happy.

Blueberry Buckwheat Pancakes Cracking Eggs

Whenever I make pancakes, I like to fold in fresh fruit to boost the nutritional value. Blueberries are always an obvious choice but mashed bananas, raspberries and blackberries work well too.

Blueberry Buckwheat Pancakes a hearty breakfast recipe

For added texture, protein and fiber, I love using buckwheat pancake mix. Not only are they delicious fresh off the griddle but they freeze fabulously.

Blueberry Buckwheat Pancakes a protein packed breakfast recipe

If you’ve never frozen pancakes before, check out my guide on How to Freeze and Reheat Pancakes. You’ll be so happy to have them in your freeze on a busy weekday morning.

Your fork is waiting.

Blueberry Buckwheat Pancakes - a healthy breakfast recipe

Blueberry Buckwheat Pancakes

4.50 stars average
These protein-packed buckwheat pancakes are filled with juicy blueberries and hearty whole grains.
PREP: 10 minutes
COOK: 15 minutes
TOTAL: 25 minutes
Pin
Servings4

Ingredients
 

Instructions
 

  • Pre-heat nonstick griddle over medium-high heat.
  • In a medium bowl, whisk together pancake mix, milk, eggs, oil and cinnamon until smooth. If the batter seems too thick, add a little more milk.
  • Fold in blueberries then pour batter on hot griddle, 1/2 cup at a time. Cook until pancakes are golden brown, about 2-3 minutes on the first side and 1-2 minutes on the second side. Serve with maple syrup if you wish.

Last Step:

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Nutrition

Serving: 3pancakesCalories: 399kcalCarbohydrates: 50.7gProtein: 16.4gFat: 14.6gSaturated Fat: 3.5gPolyunsaturated Fat: 11.1gCholesterol: 105mgSodium: 580mgFiber: 10gSugar: 12.6g
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Disclosure: I am honored to be in a long term partnership with Bob’s Red Mill. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.

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9 responses to “Blueberry Buckwheat Pancakes”

  1. Bozena Avatar
    Bozena

    Hi, canola oil should be avoided at all cost in cooking. It’s not healthy. You can use grape seed oil or sunflower oil.

  2. Arman @ thebigmansworld Avatar
    Arman @ thebigmansworld

    Stack of pure perfection :)

  3. Baker by Nature Avatar
    Baker by Nature

    I want these for breakfast!!!

  4. Megan @ MegUnprocessed Avatar
    Megan @ MegUnprocessed

    Those blueberries look great! Gorgeous photos!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Thank you so much!!! xo

  5. Joanne Bruno Avatar
    Joanne Bruno

    I’ve been doing weekend pancakes as well and can you believe that my child is NOT EVEN INTERESTED?! She’s like, where’s my yogurt with peanut butter. GRRRR. One day she’ll see the light. And in the meantime, I’ll just feast on these.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Actually you know whats funny? Rich said the boys turned down waffles the other night when I was out of town?!?!?

  6. Candace @ Cabot Avatar
    Candace @ Cabot

    I want someone to make these beauties for me for Mother’s Day!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I hope someone does!