Breakfast

Buckwheat Pancakes with Yogurt and Warm Berries

Name: Buckwheat Pancakes with Yogurt and Warm Berries
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 50 g Buckwheat flour; 1 large, about 55 g Egg; 120 ml Skimmed milk; 1 tsp (4 g) Baking powder; 4 sprays Olive oil spray; 100 g Greek yogurt, 0% fat; 100 g Frozen mixed berries; 1 tsp (7 g) Maple syrup; A pinch Salt

Three small buckwheat pancakes with Greek yogurt, frozen berries collapsed into their own sauce and a teaspoon of maple syrup. No gluten flag. 28 g of protein.

Calories: 409kcal
Protein: 28g
Fat: 7g
Carbs: 59g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Milk
Eggs

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Buckwheat Pancakes with Yogurt and Warm Berries, plated and ready to serve. — The finished recipe. Buckwheat Pancakes with Yogurt and Warm Berries

Ingredients 1 to 6 for buckwheat pancakes with yogurt and warm berries arranged separately on a dark worktop. — Ingredients 1 to 6. 50 g Buckwheat flour. 1 large, about 55 g Egg. 120 ml Skimmed milk. 1 tsp (4 g) Baking powder. 4 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.). 100 g Greek yogurt, 0% fat

Ingredients 7 to 9 for buckwheat pancakes with yogurt and warm berries arranged separately on a dark worktop. — Ingredients 7 to 9. 100 g Frozen mixed berries. 1 tsp (7 g) Maple syrup. A pinch Salt

Buckwheat Pancakes with Yogurt and Warm Berries, preparation step 1: Whisk the flour, baking powder and salt together, then whisk in the egg and the milk to a batter the thickness of double cream. Leave it for five minutes. — Step 1. Whisk the flour, baking powder and salt together, then whisk in the egg and the milk to a batter the thickness of double cream. Leave it for five minutes.

Buckwheat Pancakes with Yogurt and Warm Berries, preparation step 2: Put the frozen berries in a small pan with a spoonful of water over a medium heat for three minutes, until they collapse into a sauce. — Step 2. Put the frozen berries in a small pan with a spoonful of water over a medium heat for three minutes, until they collapse into a sauce.

Buckwheat Pancakes with Yogurt and Warm Berries, preparation step 3: Heat a sprayed frying pan over a medium heat and drop in three ladles of batter. Cook until bubbles break on the surface, about two minutes, flip, and give them one minute more. — Step 3. Heat a sprayed frying pan over a medium heat and drop in three ladles of batter. Cook until bubbles break on the surface, about two minutes, flip, and give them one minute more.

The finished buckwheat pancakes with yogurt and warm berries. — Step 4. Stack, yogurt on top, berries over and the maple syrup last.

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Ingredients

Buckwheat flour50 g
Egg1 large, about 55 g
Skimmed milk120 ml
Baking powder1 tsp (4 g)
Olive oil spray4 sprays
Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.
Greek yogurt, 0% fat100 g
Frozen mixed berries100 g
Maple syrup1 tsp (7 g)
SaltA pinch

Method

Whisk the flour, baking powder and salt together, then whisk in the egg and the milk to a batter the thickness of double cream. Leave it for five minutes.
Put the frozen berries in a small pan with a spoonful of water over a medium heat for three minutes, until they collapse into a sauce.
Heat a sprayed frying pan over a medium heat and drop in three ladles of batter. Cook until bubbles break on the surface, about two minutes, flip, and give them one minute more.
Stack, yogurt on top, berries over and the maple syrup last.

Worth knowing

Buckwheat is not wheat and carries no gluten flag. The batter is greyer than a wheat one and the pancakes taste nuttier, which the berries suit.
Frozen berries collapse into their own sauce in three minutes, so there is only a teaspoon of syrup.

Other breakfast recipes that share ingredients with this one, or every breakfast between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.