Buckwheat Pancakes with Blueberries & Blackberries
Written by Dietitian & Mom: Elis Halenko

Looking for a weekend breakfast that’s cozy, nutrient-dense, and naturally gluten-free? These Buckwheat Pancakes topped with juicy blueberries and blackberries are a perfect balance of flavor and function.
They’re made with 100% buckwheat flour, which means they’re rich in fiber and antioxidants—while still being fluffy, satisfying, and easy to make. Whether you’re feeding your family, meal-prepping breakfast, or just treating yourself to a slow Sunday morning, these pancakes are the perfect place to start.
Why You’ll Love This Recipe
- High in fiber and protein – keeps you full and fueled all morning.
- Easy to customize – add lemon zest, cinnamon, or even a drizzle of nut butter.
- Freezer-friendly – perfect for batch cooking and busy weekday mornings.
- Packed with antioxidants – thanks to those vibrant blueberries and blackberries on top.
These pancakes are as nutritious as they are delicious—and they’re just as loved by toddlers as by grown-ups.
Dietitian Notes
Buckwheat is one of my favorite pantry staples as a registered dietitian—and for good reason:
- Rich in fiber and plant-based protein, it supports digestion and balanced energy levels.
- Buckwheat contains rutin, a powerful antioxidant that supports heart health and inflammation control.
- Unlike many refined flours, buckwheat is a whole food, and it’s also a great source of magnesium, iron, and B vitamins.
- Topping these pancakes with berries adds a boost of vitamin C, fiber, and brain-loving antioxidants—especially great for little ones.
Bonus? It’s blood-sugar-friendly and naturally gluten-free, so it’s a smart swap for anyone managing energy, hormones, or gut health.
How to Make This Toddler-Friendly
Pancakes are already a toddler favorite—but here’s how to make this recipe even more little-kid-approved:
Naturally gluten-free – buckwheat is a seed, not a grain, making it great for gluten-free eaters.
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- Make silver dollar pancakes: Smaller sizes are easier for toddler hands to hold.
- Serve with mashed berries instead of syrup for less mess and more nutrients.
- Add mashed banana or a splash of applesauce to the batter for natural sweetness.
- Skip added salt for babies under 1 year.
- Top with full-fat yogurt for a dose of healthy fat and calcium.
- These also freeze beautifully—just pop one out of the freezer and reheat in the toaster or microwave.
- Make silver dollar pancakes: Smaller sizes are easier for toddler hands to hold.
Ingredients
For the Pancakes:
1 cup buckwheat flour
1 tsp baking powder
1/2 tsp cinnamon (optional)
1/8 tsp salt
1 cup milk of choice (dairy or non-dairy)
1 egg
1 tbsp maple syrup or mashed banana
1/2 tsp vanilla extract
1 tbsp oil or melted butter (plus more for cooking)
Toppings:
- Fresh blueberries
- Fresh blackberries
- Optional: drizzle of maple syrup, dollop of yogurt, nut butter, or hemp seeds
Instructions
- In a bowl, whisk together buckwheat flour, baking powder, cinnamon, and salt.
- In a separate bowl, mix milk, egg, maple syrup, vanilla, and oil.
- Add wet ingredients to dry and stir just until combined. Let sit for 5 minutes to thicken.
- Heat a nonstick pan or griddle over medium heat. Lightly grease with oil or butter.
- Pour batter into small rounds and cook for 2–3 minutes per side, until golden and cooked through.
- Serve warm with fresh blueberries, blackberries, and your favorite toppings.
A Nourishing Breakfast the Whole Family Will Love
Looking for more family-friendly, feel-good recipes created by a dietitian who gets what real mornings look like?
Come hang out with me on Instagram @thefoodstylistrd, where I share simple swaps, toddler meal inspo, and real-life wellness that fits into busy mom life.
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"I do not consider myself as anything special unless I am able to achieve success. I strive to keep moving forward, organizing my life, and facing challenges head-on."
Elis Halenko