Raspberry and Whipped Cream Buckwheat Pancakes

Yield: 9 servings
Calories: 218
Theme: Breakfast
Rating:  This recipe has not been rated

Served alone, this buckwheat pancake lowers your cholesterol and blood pressure. But when you add this recipe's juicy raspberries, you'll also give your heart vitamin C, antioxidants, and fiber. Plus, you'll satisfy your sweet tooth, as well! 


  • 1 cup buckwheat flour
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 egg
  • 2 tbsp butter, melted
  • 1 cup buttermilk
  • 1 tbsp vanilla extract
  • 2 cup heavy whipping cream
  • 4 tbsp granulated sugar
  • handful raspberries, fresh


1. In a bowl, combine buckwheat flour, sugar, salt, and baking powder.


2. In a separate bowl, combine egg, melted butter, buttermilk, and vanilla extract. 


3. Make a well in the dry ingredients and slowly pour in the buttermilk mixture, stirring as you go. Make sure everything is well combined. 


4. Heat up a pan with cooking spray or butter. Pour the batter by using a ladle or ice cream scoop to keep portions equal. 


5. Once air bubbles start to form on top of the pancake, flip it over. Keep checking the underside of the pancake, and when it turns golden brown, remove the pancake. 


6. Make the whipped cream by mixing the heavy whipping cream and the granulated sugar together.


7. Add the whipped cream on the pancakes and top it off with a handful of raspberries.


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