These easy buckwheat pancakes have a light and fluffy texture and an earthy, nutty flavor. These are a great breakfast…that’s completely gluten-free!
We’re heading into a long weekend—let’s make buckwheat pancakes! These beauties are light and fluffy, and the buckwheat flour gives them a wonderful nutty flavor. Saturday morning, here we are. 🙂
Although many buckwheat pancake recipes call for a mix of buckwheat flour and all-purpose flour or whole wheat flour, I use 100% buckwheat in mine. I love that you can really taste the buckwheat this way. It’s earthy and nutty, and it makes pancakes stand out. They are also naturally gluten-free, because despite its name, buckwheat is not actually related to wheat. You can read more about that below, but for now, break out the mixing bowls and pass the maple syrup! We have buckwheat pancakes to make.
What is buckwheat flour?
The name Buckwheat is misleading, as it is not actually a type of wheat. In fact, it’s not even a grain! Same as quinoabuckwheat is a pseudo-grain, in this case, a like a grain bone. It’s a member of the rhubarb family, and it has an earthy, nutty flavor with a hint of bitterness. It is popularly used in Japanese soba noodles and French crepes, and that makes these pancakes very complex (and completely gluten-free).
How to Make Buckwheat Pancakes
Making these buckwheat pancakes is just like making any basic pancake recipe:
- Combine the wet ingredients in one mixing bowl and the dry ingredients in another.
- Add the wet mixture to the dry, and mix the batter until it is just combined.
- Cook the pancakes in a nonstick skillet or on a griddle. Flip them as soon as bubbles form on the first side. They are ready when they are puffed and cooked.
- Serve with maple syrup! My strawberry compote is fantastic with these buckwheat pancakes too.
Find the complete recipe with measurements below.
Buckwheat Pancake Recipe Tips
- Spoon and level your flour. We like these buckwheat pancakes to be soft, not dry or dense. It’s important not to add too much flour to the batter, which is easy to do depending on how you measure your flour. To avoid this, use the spoon and level method. Fluff the flour in the canister or bag with a spoon, and then gently scoop it into your cup. Level off the top with a knife, sweeping the excess flour back into the bag.
- Adjust the heat as you cook. As you cook the pancakes, your pan will start to have residual heat, causing the outsides of the pancakes to cook faster. You don’t want them to cook too quickly—otherwise, the outside of the pancake will burn before the middle cooks. If you notice that your pancakes are browning too quickly, lower the heat.
- Keep them warm while you wait. Unless you have a large pan, you’ll probably need to cook these buckwheat pancakes in batches. To keep early batches warm while you make the rest of the batter, place them on a large plate, cover them with foil, and hold them in a 200°F oven until you’re ready to serve.
- Toppings are important. These buckwheat pancakes aren’t too sweet on their own, so be sure to serve them with maple syrup to balance out their earthy flavor. Other good topping options are strawberry compote, blueberry compote, and fresh fruit such as sliced bananas or berries. You also can’t go wrong with a slather of peanut butter o almond butter or a dollop of Greek yogurt for extra protein.
These buckwheat pancakes freeze perfectly! Seal them in an airtight container or bag, and store them in the freezer for up to 3 months. Put them in the microwave for about 30 seconds or in the toaster to reheat.
More Gluten-Free Pancake Recipes
If you love these buckwheat pancakes, try one of these gluten-free pancake recipes from the following blog:
Want more brunch ideas? Check out our 60 Best Brunch Recipes!
Serving 3 until 4
Buckwheat flour makes these pancakes gluten-free, and it also gives them a delicious nutty flavor. Serve with fresh berries or strawberry compote and a generous drizzle of maple syrup.
- 1¼ cups buckwheat flour, scooped and flattened
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- 1 cup unsweetened almond milk, or another non-dairy milk or regular milk
- 2 large eggs
- ¼ cup MAPLE syrup, extra for delivery
- 2 spoon avocado oil, extra for brushing
- 1 spoon apple cider vinegar
- 1 teaspoon vanilla extract
- Strawberry Compote, for delivery
In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a medium bowl, whisk together the almond milk, eggs, maple syrup, avocado oil, apple cider vinegar, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.
Heat a nonstick skillet over medium heat and lightly brush with oil. Use a ⅓-cup scoop to pour the batter into the pan. Cook the pancakes for 1½ to 2 minutes per side, or until puffed and cooked through, reducing the heat to low if the pancakes are browning too quickly.
Serve with maple syrup and strawberry compote.