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Blueberry Buckwheat Pancakes with Greek Yogurt
Created by: Howcan Team
Ingredients
- 1 cup buckwheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 cup fresh blueberries
- 1 cup Greek yogurt
Instructions
- In a large bowl, whisk together 1 cup buckwheat flour, 1/2 cup all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1 1/4 cups milk, 2 large eggs, and 2 tablespoons melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 cup fresh blueberries.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Repeat with the remaining batter, adding more butter or cooking spray to the skillet as needed.
- Serve the pancakes topped with a dollop of Greek yogurt and additional fresh blueberries, if desired. Enjoy!
Blueberry Buckwheat Pancakes, a beloved breakfast dish, originated in North America and gained popularity for its unique blend of flavors and health benefits. The nutty taste of buckwheat flour complements the burst of sweetness from fresh blueberries, creating a delightful harmony of flavors. Topped with creamy Greek yogurt, these pancakes offer a delightful contrast of textures and a boost of protein. Renowned chefs like Bobby Flay and Ina Garten have showcased their versions of this dish, adding their signature twists. For the best experience, visit quaint breakfast spots in New England or the Pacific Northwest, where the use of local blueberries and artisanal Greek yogurt elevates this classic dish.
25 min
4 servings
300 calories
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