Double-Buckwheat Blueberry Pancakes

By Martha Rose Shulman

Updated Oct. 26, 2022

Double-Buckwheat Blueberry Pancakes
Andrew Scrivani for The New York Times
Total Time
1 hour
Rating
4(225)
Comments
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I call these double-buckwheat pancakes because I use both buckwheat flour and cooked buckwheat (kasha) in the batter. Cooked whole grains always contribute moisture and great texture to pancakes, and kasha has such a wonderful nutty flavor as well. I use half buckwheat flour and half whole wheat flour in the batter; if you don’t eat gluten you could substitute a gluten-free all-purpose flour for the whole wheat flour. The buckwheat is already gluten-free but an all-buckwheat flour batter would be difficult to work with, a bit too heavy and sticky. This batter is already dense and a bit sticky (that’s the buckwheat flour), but the pancakes are not heavy.

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Ingredients

Yield:serving 4 to 6
  • ¾cup / 100 grams buckwheat flour
  • ¾cup / 100 grams whole wheat flour
  • 2teaspoons baking powder
  • 1teaspoon baking soda
  • Scant ¼ teaspoon fine sea salt
  • 2large or extra large eggs
  • 1½cups / 355 ml buttermilk
  • 1tablespoon honey (can be a strong honey like buckwheat honey) or agave nectar
  • 1teaspoon vanilla extract
  • 3tablespoons grapeseed oil or melted butter
  • ¾ cup /113 grams cooked kasha
  • 6ounces / 1⅓ cups (1 box) fresh or frozen blueberries
  • ½teaspoon all-purpose flour
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

319 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 6 grams polyunsaturated fat; 48 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 11 grams protein; 453 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat a griddle.

  2. Step 2

    Sift together flours, baking powder, baking soda and salt.

  3. Step 3

    In another bowl, whisk eggs, then add buttermilk and honey or agave nectar, and whisk together. Whisk in vanilla extract and oil or melted butter.

  4. Step 4

    Add flour mixture to wet ingredients and quickly whisk together. Do not over-beat. A few lumps are okay. Stir in cooked kasha.

  5. Step 5

    In a separate bowl toss blueberries with ½ teaspoon flour.

  6. Step 6

    If necessary, brush hot griddle with butter. Drop by small ladlefuls (3 to 4 tablespoons) onto the hot griddle. Place 6 or 7 blueberries on each pancake. Cook until bubbles begin to break through, 2 to 3 minutes. Turn and cook for 30 seconds to a minute on the other side, or until nicely browned. Remove from heat and continue until all of the batter is used up. Serve hot, with butter and maple syrup.

Tip
  • The pancakes freeze well. I make individual stacks of 3 or 4, wrap them in plastic then freeze them in a freezer bag. Then I thaw in minutes for a quick pancake breakfast. They will also keep for a couple of days in the refrigerator.

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Ratings

4 out of 5
225 user ratings
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Comments

Rosamunde

I didn't just happen to have cooked kasha hanging around (as most people probably wouldn't), so I bought, researched how to cook, and made kasha just for this recipe. I would not do so again. The kasha did lend a distinctive flavor and texture to the pancakes, but leftover oatmeal would work just as well and be easier. Used dried cranberries when the blueberries ran out - yum! Don't let the kasha prevent you from trying this one - it makes for a hearty, tasty brunch!

laura aromas

Didn't have kasha and used plain yogurt instead of buttermilk. Delicious! Our new favorite pancake recipe

maria theresa

can substitute cooked oatmeal for kasha

Andrea

Delicious. Made 3 substitutes: Followed commenters’ suggestions and used (1) cooked oatmeal instead of kasha, and (2) a combo of water & Greek yogurt instead of buttermilk. I’m out of baking powder, so I (3) substituted it with 1tsp cream of tartar 1 extra tsp of baking soda.

Delicious!

I cooked these to the recipe with the exception of flouring the blueberries. Bob’s Red Mill Kasha cooked very simply and quickly and I appreciated the addition of them.

Seth

Subbed in cooked steel cut oats for the kasha. Wow. These were great tasting even without butter and maple syrup.

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