Recipe: Blueberry Buckwheat Pancakes

by Melissa Graham

Makes approximately 25 silver dollar pancakes

When I first created this recipe, I had used a clover honey – I had originally just wanted to eliminate the white sugar. When I purchased the buckwheat honey, I realized that this would be a great complement to the buckwheat flour. The batter is very dark.


½ cup unbleached all-purpose flour

¼ cup buckwheat flour

1 teaspoon baking powder

¼ teaspoon kosher salt

½ cup buttermilk, well shaken

2 tablespoons buckwheat honey

1 egg

2 tablespoons unsalted butter, melted and cooled slightly

½ cup blueberries

1 tablespoon unsalted butter

METHODS: Combine flours, baking powder and kosher salt in a medium size bowl. In another bowl, mix the buttermilk, honey, egg and butter and whisk to combine. Add the liquid ingredients to the dry ingredients and mix until thoroughly combined. Gently fold in the blueberries. Heat the remaining butter in a skillet or on a griddle over medium heat. Drop approximately two tablespoons of batter for each pancake. Cook until golden brown.

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