Blueberry Buckwheat Pancakes

Blueberry buckwheat pancakes made on the stovetop with blueberries. Make a stack for a weekend breakfast packed with protein and fiber!

Do you have pancake nostalgia from childhood? 

Because I do. 

My mom used to make the most amazing Blueberry Buckwheat Pancakes on weekend mornings.

I asked my mom recently how she made her buckwheat pancakes and discovered that her classic recipe came from a mix. 

So, I set out to recreate her pancakes from scratch to be completely vegan, gluten-free, and refined-sugar-free. 

These Vegan Blueberry Buckwheat Pancakes are the best pancakes to wake up to! 

Make a stack for a weekend breakfast packed with protein and fiber! 

Confession: I’ve been avoiding Buckwheat unnecessarily for *years*. 

Following a mostly gluten-free diet, I usually opt on out whole wheat grains and gluten. 

So I felt pretty silly, when I realized last year that Buckwheat isn’t a wheat at all.

In fact, it’s not even a grain!

Buckwheat is actually a seed from a flowering plant. 

Pretty cool, right? 

What You Need to Make Blueberry Buckwheat Pancakes

Here’s what you need to make your own Blueberry Buckwheat Pancakes:

• buckwheat flour 
• baking powder
• ground cinnamon
• canned coconut milk lite 
• lemon juice
• pure maple syrup
• almond milk 
• avocado oil

That’s it!

How to Mix Buckwheat Pancake Batter

First, mix the flour, baking powder, and cinnamon together in a large mixing bowl until they’re well-combined.

Next, add in the coconut milk, lemon juice, and maple syrup.

Stir everything well to combine the wet and dry ingredients together. 

The batter should be smooth without any lumps, but thick. 

How to Adjust Pancake Thickness

Add a splash of almond milk to thin out the batter a little more.

It will be thicker that normal pancake batter– that’s OK! 

Thicker batter will lead to fluffier pancakes and thinner batter will yield thinner wider pancakes.

If you prefer thinner pancakes, add a bit more almond milk. 

However, I think these pancakes lend themselves to fluffiness! 

Allow the pancake batter to sit for ~5-8 minutes while you heat the skillet. 

How to Make Blueberry Buckwheat Pancakes

Now, it’s time to make your flapjacks!

Add a generous drizzle of avocado oil to a large nonstick skillet over medium heat.

Once the skillet is warm, drop the batter in ~¼ cup amounts into the skillet.

I like to use an actual 1/4 cup measuring cup to do this.

Alternatively, you can use a soup ladle or large spoon. 

Toppings for Blueberry Buckwheat Pancakes

While the pancake batter is still moist, commit to your favorite toppings.

Obviously, this is a blueberry pancake recipe so the recipe suggests that you add blueberries at this point.

However, you can add whatever topping you’d like! 

I actually love to do a mix of blueberries AND dark chocolate chips. 

I like to add the blueberries to each pancake separately as opposed to pre-mixing them into the batter. 

I find that this evenly distributes the blueberries a little better ( they tend to sink!) and forms prettier pancakes. 

Heating Tips for Blueberry Buckwheat Pancakes

Heat the pancakes for 4-5 minutes on each side, or until the edges start to brown and little bubbles appear on the surface.

At this point, flip the pancakes and heat for an additional 2-3 minutes on the second side.

Pro tip: The second side will cook faster, way faster! 

Depending on your stovetop, you may need to turn down the heat a bit for the second side to prevent burning. 

Watch the pancakes closely in the last few minutes to ensure they don’t over-cook!

Cook more pancakes until all of the batter is used up. 

The recipe should make about 12-16 pancakes, depending on how big you make them. 

The only hard thing about pancakes is that it’s hard to enjoy them while they’re hot when you have more batter to use. 

My mom used to feed pancakes to me, my sister, and dad in batches before sitting down to her own plate. 

Love you, mom. 

I tend to do the same thing now, piling all of the pancakes on a plate and instructing M to eat while I wait for the last batch. 

How to Serve Blueberry Buckwheat Pancakes

And now the part you’ve been waiting for…serving your pancakes!

Serve your Blueberry Buckwheat Pancakes warm with your favorite optional toppings.

I love to add nut butter, more fresh berries, and jam to mine for a PB&J Pancake feel.

You can also go classic with vegan butter and maple syrup! 

Some other ideas are fresh fruit, shredded coconut, chocolate chips, yogurt, or coconut whipped cream.  

Notes on Meal Prep

Make these Blueberry Buckwheat Pancakes as a fun breakfast whenever you can enjoy a longer morning. 

This recipe makes about 12 pancakes, so come hungry and ready to share! 

If you make the recipe for just yourself, that’s OK too.

These pancakes store well in ziplock freezer bags in the freezer for several months. 

I love to microwave the pre-frozen pancakes for 1-2 minutes and enjoy them for an indulgent feeling breakfast without any prep during the week! 

Enjoy! 

More Vegan Pancakes

• PB&J Protein Pancake Pizza

• Almond Flour Chocolate Chip Pancakes

• Vegan Pumpkin Buckwheat Pancakes

• Protein Oat Blender Pancakes

I Want to Hear From You

If you make this Blueberry Buckwheat Pancakes recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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