I first encountered this delicious style of pancakes while I was doing an internship in Washington, D.C. during my freshman year of college. One Saturday morning, I made my way over to Eastern Market for a lovely brunch with several of my friends. I'd never heard of buckwheat before, much less buckwheat pancakes, but I decided to give it a try... and those were certainly bites worth taking. I hope you'll find yourself as enamored with these delicious pancakes as I was when I first tasted them.

It is worth noting that if you're looking for a very traditional pancake recipe, you might be slightly disappointed because you'll find these buckwheat blueberry pancakes are both new and exciting. For starters, buckwheat flour gives them a unique texture, flavor, and appearance.

If you've never baked with buckwheat flour before, I recommend checking out my blog post - Getting Started With Buckwheat Bakes.

To begin, pour the milk and lemon juice into a medium sized mixing bowl. Mix well and let the mixture sit for 5 minutes. This will mimic the taste of buttermilk. If you'd rather add buttermilk you totally can! I prefer this method because I rarely, if ever, buy buttermilk. You can also use almond milk instead of milk if you are hoping to make dairy-free pancakes!

Once the milk mixture has sat for 5 minutes, add in eggs and vanilla. Mix well.

Add in the olive oil to the bowl with the rest of the wet ingredients and mix well.

Once the wet ingredients are well combined, you can begin adding in the dry ingredients. Add in the buckwheat flour, baking powder, baking soda, and salt. Mix until the batter is no longer lumpy.

Once the batter is well combined, add in blueberries, cinnamon, and cloves. GENTLY mix the batter... you don't want to smash your blueberries!

If you would rather use frozen blueberries, I recommend NOT adding in the blueberries at this point. They will dye the batter blue and start mixing into the batter. Instead, mix your batter without the blueberries. Once you start pouring the pancakes onto the griddle, you can place the desired number of frozen blueberries onto each pancake before you flip it over.

Heat the griddle to 350 degrees F. Once it is warm, you can begin pouring pancake batter onto the griddle. Pour pancakes onto the griddle in either 1/4, 1/3, or 1/2 cup servings, depending on how big you would like your pancakes to be!

Once the pancakes start getting bubbly and golden brown on the edges, they are probably ready to flip! Flip each pancake, one at a time and allow the pancakes to cook for several minutes on the other side. You may want to taste-test a pancake to make sure it's not gooey in the middle!

Serve pancakes with real maple syrup! Trust me on this one; I know maple syrup is expensive but it tastes SO MUCH BETTER than the fake stuff. You can also top these with a few more fresh blueberries, blueberry syrup, and / or whipped cream. Enjoy these gluten-free pancake delights (and the resulting empty plates ;))

Ingredients:

Directions: