Gluten Free Blueberry Buckwheat Pancakes

5 from 1 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 ΒΌ 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!