Gluten-Free Buckwheat Pancakes


For breakfast, pancakes are one of my favorites (Apple Cider Pancakes, Peach Pancakes and Blueberry Pancakes are some of our go-to family recipes that we’ve accumulated over the years). However, pancakes are a terrific way to change things in the morning.

This pancake was a big hit with everyone in the family because of how nutritious it tasted. With a lower glycemic index, buckwheat is an excellent source of dietary fiber, but it’s also a tasty alternative to whole wheat. A “superfood” in some circles, it is also a good source of protein and antioxidants.

Pancakes made with buckwheat flour are not only healthy but also delicious. It’s a good idea to add a generous amount of melted butter and maple syrup to pancakes made with buckwheat. You can use less buckwheat flour and more whole wheat or all-purpose flour to achieve a softer flavor and fluffier texture.

The buckwheat pancakes shown here were baked solely with buckwheat flour; no other flours were used.


  • 1 cup of buckwheat flour (½ cup buckwheat flour and ½ cup whole wheat flour)
  • 1 tbsp. of baking powder
  • 1 tsp. of baking soda
  • 1 tbsp. of sugar
  • 1/4 tsp. of salt
  • 1 large egg (room temperature)
  • 1 1/3 cups of buttermilk (room temperature, shaken)
  • 1 tsp. of pure vanilla extract
  • 2 3/4 tbsp. of butter (2 tablespoons or 29g, melted and cooled, plus 3/4 tablespoon or 11g for cooking the pancakes)


  1. Baking powder, baking soda, sugar, and 1/4 teaspoon of salt should be combined in a big basin. The final ingredient should be buckwheat flour (or a mixture of buckwheat and whole wheat flour).
  2. It’s high time for some pancakes. Don’t overdo it, but don’t overmix either! Amount of time to let the batter sit is 10 minutes
  3. Stir in 2 tablespoons of melted butter, then blend just enough. Before using it, let it sit for another ten minutes. As the dry ingredients absorb the liquid, the batter should thicken somewhat.
  4. Over medium-high heat, prepare your griddle or cast-iron skillet. You’ll know the heat is correct when the butter begins to sizzle but does not turn brown too quickly. Brush part of the extra 3/4 tablespoon of butter onto the pan’s surface in the middle. To make one pancake, use around 1/3 cup of batter per pancake. Cook each pancake for 2 to 2 1/2 minutes, or until the bottom is golden and bubbles appear on the top. Once the pancake has been flipped, it is finished cooking. Allow to cook until a spring back appears when the center is pushed (about 2 minutes). Place on a serving plate and serve. Continue this procedure until the batter has been consumed.
  5. Buckwheat pancakes can be served warm and topped with maple syrup, butter, and even fresh fruit!

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