Buckwheat Buttermilk Pancakes

Ingredients

• ¾ cup Whole wheat flour
• ½ cup All-purpose flour
• ¼ cup Cornmeal / polenta
• 1 ¾ cups Low-fat buttermilk
• 2 Eggs (large)
• 3 tbsp Unsalted butter, melted
• 2 tsp Baking powder
• ½ tsp Baking soda
• ¾ tsp Kosher salt
• 2 tbsp Brown sugar
• 4 tbsp Pure maple syrup
• 1 cup Blueberries

Method

1. Whisk the dry ingredients. Whisk the buttermilk, eggs and melted butter separately.
2. Combine with a few strokes and stop while it is still lumpy. Overmixed pancake batter makes tough pancakes, every single time.
3. Rest the batter 10 minutes while the griddle heats over medium. The flour hydrates and the baking powder gets a head start.
4. Cook 2-3 minutes until bubbles form and the edges look dry, then flip once and cook 90 seconds more. One flip only.
5. Serve with maple syrup and blueberries. Keep them warm in a 200°F oven in a single layer, never stacked — stacked pancakes steam and go limp.

Notes

✨ The restaurant touch

Melted butter in the batter, not just on the griddle. It is why diner pancakes taste better than yours.

🧒 For the kids

Let them drop the blueberries onto each pancake after it hits the griddle. Distribution improves and so does buy-in.

🥡 Leftovers

Freeze flat in a bag with parchment between. They toast straight from frozen.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.