Breakfast · Pancakes & waffles
Buckwheat Pancakes with Warm Blueberries
Buckwheat mix brings an earthy flavor that pairs well with a simple blueberry pan sauce. Keeping the pancakes small lets the egg batter set through the middle before the surfaces become too dark.
Jump to ingredients
- Yield
- 8 pancakes (2 servings)
- Prep
- 10 min
- Cook
- 15 min
- Rest / chill
- 2 min
- Total
- 27 min
Ingredients
1 cup buckwheat pancake mixArrowhead Mills: USDA Organic- 3/4 cup milk
- 1 large egg
- 1 tablespoon neutral oil, plus 1 teaspoon for the pan
- 1 cup blueberries
- 2 tablespoons water
1 tablespoon maple syrupShady Maple Farms: USDA Organic
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Simmer the berries
Put blueberries, water and maple syrup in a small saucepan over medium-low heat. Simmer for 5 minutes, stirring occasionally, until several berries burst and the juices turn glossy.
Whisk the batter
Whisk egg, milk and the tablespoon of oil, then fold in pancake mix just until moistened. If its label specifies another liquid ratio, follow it for 1 cup of mix.
Rest and heat
Rest the batter for 2 minutes while heating an oiled nonstick skillet over medium-low heat. The batter should pour in a thick ribbon rather than run like milk.
Cook the pancakes
Pour 1/4-cup portions and cook for 2 to 3 minutes per side. Flip when the edges set and the underside is evenly browned.
Verify the centers
Check a pancake center reaches 160°F (71°C) and shows no wet batter. Lower the heat and continue cooking if the exterior colors before the center sets.
Spoon the sauce
Serve warm pancakes with the blueberry sauce poured over at the table. Gently rewarm the sauce on low if it has cooled while the pancakes cook.
Kitchen tips
Avoid increasing the heat to hurry a thick buckwheat batter; it can brown before the center cooks.
Keep the sauce at a gentle simmer so some blueberries remain intact.
Substitutions
Use a plain plant beverage instead of milk, checking the pancake mix label for milk ingredients too.
The original mix contains wheat. For a gluten-free variation, use a labeled gluten-free buckwheat pancake mix and follow its preparation ratios.
Storage
Refrigerate pancakes and sauce separately within 2 hours for up to 3 days.
Serving suggestions
Stack four small pancakes per person and spoon sauce over only just before eating so the edges stay distinct.
Make ahead
Cook pancakes and sauce, cool within 2 hours and refrigerate separately for up to 3 days. Reheat both until hot throughout before assembling.
Allergen details
Contains: wheat, milk, egg.
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- Arrowhead Mills - Pancake Mix Buckwheat - 22 oz × 1 — $7.95
- Shady Maple Farms 100 Percent Pure Organic Maple Syrup - 12.7 fl oz × 1 — $19.01
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Read recipe →Frequently asked questions
Is buckwheat pancake mix always gluten-free?
No. This particular mix includes wheat. Check the complete ingredient label rather than relying on the word buckwheat.
Can I use frozen blueberries?
Yes. Add them directly to the sauce pan and simmer until the fruit is hot and the juices thicken slightly; allow extra time if needed.