• Cooking Time:
  • Servings:
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  • 2 eggs
  • 1 1/2 cups all-purpose flour, sifted
  • 1/2 cup whole-ground buckwheat flour, sifted
  • 1/2 cup sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 1/4 cups buttermilk
  • 4 Tbs. (1/2 stick) unsalted butter, melted
  • 1/2 tsp. vanilla extract
  • 1 to 2 Tbs. vegetable oil
  • 2 cups fresh blueberries
  • Zest of 1/2 lemon
  • 1 Tbs. cornstarch
  • 2 tsp. fresh lemon juice


  • Preheat an oven to 200°F.
  • In a bowl, using an electric mixer, beat the eggs on medium speed until frothy.
  • Add the all-purpose and buckwheat flours, 3 Tbs. of the sugar, the baking powder, baking soda, salt, buttermilk, butter and vanilla and stir just until smooth.
  • Heat a griddle over medium-high heat.
  • Lightly grease the griddle with oil or spray with nonstick cooking spray.
  • Using a batter dispenser, dispense the batter onto the griddle.
  • Cook until bubbles form on top of the pancakes and the batter is set, 1 to 2 minutes.
  • Flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes.
  • Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes.
  • In a saucepan over medium-high heat, combine the blueberries, the remaining 1/4 cup plus 1 Tbs. sugar, the lemon zest and 1/2 cup water and stir to dissolve the sugar.
  • Bring to a simmer.
  • In a small bowl, stir together the cornstarch, 1 Tbs. water and the lemon juice.
  • Add to the berries and stir until the sauce is thickened, about 5 minutes.
  • Serve the warm blueberry sauce over the pancakes.


This pancake batter combines all-purpose flour with buckwheat flour, a dark flour that has a nutty, slightly sweet flavor and firm texture. A warm sauce made from fresh blueberries adds the perfect finishing touch.

Categories: Breakfast 

Author Credit: Williams-Sonoma Kitchen.

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