Blueberry buckwheat and buttermilk pancakes

If you’ve never tried making pancakes with buttermilk, Nici Wickes' recipe is a must-try. It makes your pancakes wonderfully light and fluffy. Pair these gluten-free pancakes with blueberries for a match made in breakfast heaven

By Nici Wickes
  • 30 mins cooking
  • Makes 10
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 1 cup gluten-free flour (Nici used Edmonds)
  • 1/2 cup buckwheat flour
  • 1/2 cup coconut flour
  • 4 teaspoon baking powder
  • 1/4 cup coconut sugar
  • pinch salt
  • 2 eggs
  • 2 cup buttermilk
  • 1/2 cup regular milk
  • 50 gram butter, melted
  • 1 cup blueberries, fresh or frozen and thawed
  • butter to cook
  • 1/2 cup warmed maple sauce, honey or apple syrup, to serve


  • 1
    Mix the dry ingredients together in a large bowl. Make a well and whisk in the eggs, then add the buttermilk, regular milk and the melted butter. Stir to combine and if too thick, add some extra milk. You are aiming for a thick batter. Stir in the blueberries and leave to sit for a few minutes.
  • 2
    Heat a heavy-based pan to medium and add ½ tsp butter. Once sizzling, add large dollops of batter to pan. They will sit quite high but you can spread slightly with the back of a spoon. Cook until one or two bubbles appear on the upper surface, then flip gently. Cook until set in the middle – about 4-5 minutes.
  • 3
    Serve drizzled in maple syrup, honey or apple syrup.


  • It’s easy to make your own buttermilk. Add 2 tbsp lemon juice (or white vinegar) per 1 cup whole milk and leave to stand for 5-10 minutes until it thickens.

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