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Blueberry-Buckwheat Pancakes

These pancakes combine sweet, tangy blueberries and the unique, slightly nutty flavor of buckwheat. Serve these pancakes with blueberry syrup - especially if you are a serious blueberry lover - but they are just as yummy drizzled with maple syrup.

Blueberry-buckwheat pancakes with syrup and tea
Recipe by LACTAID® Brand

@lactaid

Prep
30 min

Cook
20 min

Total
50 min

Servings
12 Servings

Ingredients


For the Pancakes

4 cups blueberries

1 ½ cups buckwheat flour

1 tablespoon baking powder

¼ teaspoon salt

2 large eggs

1 ¼ cups LACTAID® Lactose-Free 2% Reduced Fat Protein Milk

½ teaspoon vanilla extract

3 tablespoons unsalted butter, melted

3 tablespoons honey

2 tablespoons fresh lemon juice

Vegetable oil, for cooking*


For the Blueberry Syrup

2 cups fresh blueberries

½ cup maple syrup

2 tablespoons butter

Directions


For the Pancakes

  1. Crush blueberries and set aside.

  2. Mix flour, baking powder and salt together in a large bowl.

  3. Whisk the eggs lightly in a medium bowl. Add the LACTAID® Lactose-Free 2% Reduced Fat Protein Milk, vanilla, melted butter and honey, whisking until well mixed. Add the lemon juice and mix well. Pour the egg mixture into the flour mixture, stirring until the batter is smooth and thick. Fold in the crushed blueberries.

  4. Heat 1 tablespoon of the oil in a large skillet or griddle over medium-high heat. Measure ½ cup batter per pancake and pour onto pan or griddle when oil is hot (the surface will appear to shimmer when the oil is the correct temperature).

  5. Cook until bubbles appear around the edges of the pancakes. Flip and cook until brown on the other side.

  6. Remove from the pan, setting aside in a warm oven.

  7. Carefully wipe out the pan or griddle and add more oil if necessary. Repeat the process to make 12 pancakes.


For the Blueberry Syrup

  1. Add all the syrup ingredients in a medium size sauce pan.

  2. Simmer over medium heat 5 to 6 minutes, or until the blueberries have popped and the syrup starts to thicken.

Nutrition Facts


Serving Size


1 pancake and about 2 tablespoons sauce

Amount Per Serving

Calories

206

Total Fat

8g

Calories from Fat

69

Saturated Fat

4g

Cholestrol

51mg

Sodium

187mg

Total Carbohydrate

31g

Dietary Fiber

4g

Sugars

20g

Protein

4g

Calcium

100mg

Notes

*For a healthier option, use cooking oil spray in place of cooking oil.

Related Recipes

Keep exploring our recipe hub for more lactose-free recipes you can make using LACTAID® products. If we don't make it, we'll show you how to substitute a similar ingredient in your favorite recipe! Check out our simple conversion chart to help you swap traditional dairy ingredients for LACTAID® products.