Best Gluten-Free Buckwheat Pancakes

August 30, 2021

Looking for the best buckwheat pancake recipe to guarantee light and nutty pancakes? Look no further! Use this recipe to make nutritious and spongy pancakes that are perfect for breakfast!

These gluten free buckwheat pancakes’ unique texture and flavor more than make up for their humble looks. Made from naturally gluten-free buckwheat flour, these pancakes are light, earthy, and delicious.

It is a fact that they can be whipped up in less than half an hour and are much healthier than traditional pancakes, and you can see why they are such a classic.

Gluten-Free Buckwheat PancakesPhoto By Canva
Taste Score: %87
Difficulty Easy
Servings 8 people
Preparation 10 mins
Cooking 15 mins
Total 25 mins

Tips

  • To make your own buttermilk, add a little more than one tablespoon of vinegar to 1 ¼ cups of milk and set aside. Use after 5 minutes.
  • This best buckwheat pancake recipe uses only buckwheat flour, but you can also use a mixture of buckwheat flour and gluten-free or all-purpose flour in a 1:1 ratio for a lighter buckwheat flavor and fluffier texture.
  • Your skillet or griddle should be properly preheated before you add the pancake batter to it, or the pancakes won’t brown properly and be hard to turn. Sprinkle a few drops of water on the surface. If it sizzles, it's ready.
  • When making these gluten free buckwheat pancakes, stir the batter every time you scoop some out to evenly distribute the ingredients, as buckwheat flour tends to separate from the liquid.
  • Buckwheat pancake batter becomes thicker when allowed to stand. If it becomes too thick, add a little extra milk and stir to thin it out.
  • Don’t cook the pancakes over high heat. Instead, stick to medium-low heat and reduce the heat if the pancakes start browning too quickly to avoid pancakes that are cooked from the outside but still raw on the inside.
  • Don’t try to flip the pancakes before they solidify a little and one inch of the perimeter becomes matte. You’ll end up with a doughy mess.
  • If you need to keep the cooked pancakes warm while you fry the rest of the batter, preheat an oven to 200°F, place a baking sheet inside, and add the pancakes to it.
  • This best buckwheat pancake recipe can also be used to make dairy free buckwheat pancakes. Just use melted coconut oil instead of butter and make dairy-free buttermilk by adding 1 tablespoon + ¾ teaspoon vinegar to 1 ¼ cups of almond, soy, rice, low-fat coconut, or other dairy-free milk and letting it sit for 5 minutes.
  • To convert this recipe into a vegan buckwheat pancake recipe, substitute buttermilk and butter as described above and use a mixture of six tablespoons of warm water and two tablespoons of flax meal to replace the two eggs.
  • If you'd like to make these buckwheat pancakes savory, leave out the sugar and vanilla extract and add ingredients like paprika, cumin, onion powder, etc.
  • Stir the flour to aerate it before scooping it out and level with the straight edge of a knife for a more accurate measurement. Using too much flour can make the pancake batter undesirably thick.
  • If you need to substitute baking soda in this recipe, use the same quantity of baking powder for best results.

Ingredients

Directions

  1. Add the buckwheat flour, sugar, baking powder, baking soda, and salt to a medium mixing bowl and mix.
  2. Measure out 1 ¼ cups buttermilk in a liquid measuring cup and beat in the 2 eggs and ½ teaspoon of vanilla extract.
  3. Add this cup of wet ingredients to the dry ingredients’ bowl. Mix until just combined with some small to medium lumps remaining and set aside.
  4. Heat a skillet or griddle to about 350°F over medium-low heat. Brush with 1 ½ teaspoons or so of melted butter.
  5. Now turn to the previously formed lumpy batter, lightly swirling with a spoon if the buckwheat starts separating from the rest of the liquid and scooping some out with a ¼-cup measure.
  6. Pour this scooped batter onto the hot skillet or griddle and cook for about 2 -3 minutes till tiny bubbles form on the surface and an inch of the perimeter of the pancake changes from glossy to matte.
  7. Flip to cook the other side for 1 to 2 minutes until golden brown and repeat with the rest of the batter.
  8. Then transfer the cooked old fashioned buckwheat pancakes to a cooling rack or serve immediately.
Nutrition Facts
Serving Size 1 Gluten-Free Buckwheat Pancakes
Serves 8
Amount Per Serving
Calories219
% Daily Value*
Protein 9.6 g19.2%
Total Fat 7.3 g9.4%
Cholesterol 105.2 mg35.1%
Sodium 581.9 mg25.3%
Sodium 581.9 mg25.3%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What is Buckwheat Flour?

Buckwheat flour is a gluten-free, whole grain flour made from the pseudo-grain buckwheat, a herb related to plants like rhubarb and sorrel. To make the flour, buckwheat seeds are grinded into a powder in a mill and ultra refined. The end product is flavorful, nutritious, and incredibly versatile when used in combination with other starchy flours.

What's The Difference Between Buckwheat Pancakes And Regular Pancakes?

Gluten free buckwheat pancakes couldn’t be more different from regular pancakes. They have vastly different nutritional values with buckwheat pancakes being significantly higher in protein and fiber than regular pancakes and also containing more vitamins, minerals, and antioxidants. They are also completely different in taste, texture, and color as they tend to be a darker brown with a distinct nutty flavor and airy texture.

What to Serve with Buckwheat Pancake?

These fluffy buckwheat pancakes are best served in a stack with butter, maple syrup, whipped cream, raspberries, bananas, blackberries, or strawberries on top and in between. If looking for some extra protein, these uniquely flavored pancakes can also be topped with less traditional toppings like peanut butter, Greek yogurt, and almond butter.

Here are some our delicious jam recipes that you can serve with Buckwheat Pancake:

You can also check out these gluten-free recipes:

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