Go Back
–+ servings
Buckwheat pancakes top with blueberry compote and a scoop of Greek yogurt, serve on a rustic plate with a fork top view close-up.
Olivia

Buckwheat Pancakes with Blueberry Compote and Greek Yogurt

No ratings yet
Buckwheat pancakes with blueberry compote and Greek yogurt. A simple breakfast with hearty texture and fresh flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3
Course: Breakfast, Dessert
Cuisine: American
Calories: 329
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 cup buckwheat flour
  • 1 egg
  • 3/4 cup milk or plant-based milk
  • 1 teaspoon baking powder
  • 1 cup blueberries
  • 1 tablespoon maple syrup or honey
  • 1/2 cup Greek yogurt
  • 2 tablespoons olive oil or butter
  • Salt to taste
  • Black pepper to taste

Equipment

Mixing Bowl
Mixing Bowl
$27.99
Buy Now
06/05/2026 03:01 am GMT
Mixing bowl
Frying Pan
Frying Pan
$57.99 $47.99
Buy Now
06/05/2026 03:00 am GMT
Frying Pan

Cooking Instructions
 

  1. In a bowl, whisk buckwheat flour, baking powder, egg, and milk into a smooth batter.
  2. Heat a pan over medium heat and lightly grease with oil or butter.
  3. Pour small portions of batter into the pan.
  4. Cook until bubbles form on the surface.
  5. Flip and cook until golden.
  6. In a small saucepan, heat blueberries and maple syrup.
  7. Cook until berries soften into a compote.
  8. Stack pancakes on serving plates.
  9. Top with blueberry compote and a scoop of Greek yogurt.
  10. Serve warm.

Nutrition

Calories: 329kcalCarbohydrates: 46gProtein: 13gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 84mgSodium: 263mgPotassium: 434mgFiber: 5gSugar: 16gVitamin A: 439IUVitamin C: 5mgCalcium: 221mgIron: 2mg

Notes

• Do not overmix batter for softer pancakes
• Use fresh or frozen blueberries
• Add cinnamon for extra warmth if desired

Tried this recipe?

Let us know how it was!