Gluten Free Blueberry Buckwheat Pancakes

4 from 2 reviews


  • 1 large egg, room temperature
  • 1 1/4 cups buttermilk
  • 1/4 cup Chobani plain, non-fat yogurt
  • 2 tablespoons brown sugar
  • 1 tablespoon olive oil
  • 1/2 teaspoon vanilla extract
  • 1 cup plus 2 tablespoons buckwheat flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups fresh blueberries


  1. Heat a large skillet or griddle on medium heat.
  2. In a medium bowl, combine egg, buttermilk, yogurt, brown sugar, olive oil, and vanilla extract, whisking until combined. In a separate bowl, whisk together buckwheat flour, baking powder, cinnamon, and salt together. Incorporate into wet ingredients, stirring only until combined.
  3. Once griddle is hot, grease with oil. Pour ¼ cup of batter per pancake onto surface, then sprinkle with blueberries. Cook on one side until holes form around edges, about 1 minute, then flip and cook on other side for additional minutes. Don’t let the pan get too hot– you want a nice, even heat.
  4. Serve with whipped cream, blueberries, nuts, and a healthy drizzle of maple syrup!