Buckwheat Pancakes with Blueberries & Blackberries

Written by Dietitian & Mom: Elis Halenko 

Buckwheat Pancakes with Blueberries & Blackberries

 

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.

    • 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.
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
  1. In a bowl, whisk together buckwheat flour, baking powder, cinnamon, and salt.
  2. In a separate bowl, mix milk, egg, maple syrup, vanilla, and oil.
  3. Add wet ingredients to dry and stir just until combined. Let sit for 5 minutes to thicken.
  4. Heat a nonstick pan or griddle over medium heat. Lightly grease with oil or butter.
  5. Pour batter into small rounds and cook for 2–3 minutes per side, until golden and cooked through.
  6. 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.

Elis halenko

"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

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