Buckwheat Pancakes with Mixed Berry Sauce

Buckwheat Pancakes, Who doesn’t like to eat pancakes? Aside from the fact that they are very easy to prepare they make a nice breakfast, brunch, or lunch treat for the whole family. We cover everything from the most basic recipes to something extra special that you can serve your family and friends to be enjoyed anytime of the week.

What makes this buckwheat pancake recipe extra special is the homemade mixed berry sauce that is so easy to make, yet adds a special touch.


    • 1 and 1⁄2 cup mixed berries
    • 1⁄4 cup raw sugar
    • 1⁄4 cup water
    • 1 and 1⁄4 cups all-purpose flour, sifted
    • 1 cup buckwheat flour, sifted
    • 1 Tbsp. baking powder
    • 2 Tbsp. powdered sugar
    • 1⁄4 tsp. iodized salt
    • 1 tsp. cinnamon, ground
    • 1 cup whole milk
    • 2 medium eggs, lightly beaten
    • 2 Tbsp. butter, melted
    • cooking oil spray


β‘  – Place the mixed berries, raw sugar, and water in a small saucepan, bring to the boil. Reduce heat and simmer until thick, stirring occasionally. Set aside.
β‘‘ – Combine the all-purpose flour, buckwheat flour, baking powder, powdered sugar, salt, and cinnamon in a large bowl. Make a well in the center. Add the milk, eggs, and butter. Using a wooden spoon, stir until just combined (do not over mix).
β‘’ – Lightly spray a medium sized non-stick frying pan with oil spray. Place over medium heat.
β‘£ – Pour 1⁄4 cup of pancake mixture into the pan. Cook for 2 minutes or until small bubbles start to show on the surface. Turn to cook the other side for 1 to 2 minutes or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining batter, spraying pan with oil if needed.
β‘€ – Divide pancakes onto 4 individual plates. Drizzle with the prepared mixed berry sauce.
β‘₯ – Serve and enjoy.

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