These easy buckwheat pancakes have a light and fluffy texture and earthy, nutty flavor. They're a delicious breakfast...that's totally gluten-free!
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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 come. 🙂
While 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 these pancakes a unique treat. They’re also naturally gluten-free, because despite its name, buckwheat isn’t actually related to wheat. You can read more on 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?
Buckwheat’s name is misleading, because it’s not actually a type of wheat at all. In fact, it’s not even a grain! Similar to quinoa, buckwheat is a pseudo-grain, in this case, a grain-like seed. It’s a member of the rhubarb family, and it has an earthy, nutty flavor with just a touch of bitterness. It’s famously used in Japanese soba noodles and French crepes, and it makes these pancakes wonderfully complex (and totally gluten-free).
How to Make Buckwheat Pancakes
Making these buckwheat pancakes is similar to making any basic pancake recipe:
- Whisk together 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’s just combined.
- Cook the pancakes in a nonstick skillet or on a griddle. Flip them once bubbles form on the first side. They’re ready when they’re puffed and cooked through.
- Serve with maple syrup! My strawberry compote is fantastic with these buckwheat pancakes too.
Find the complete recipe with measurements below.
Buckwheat Pancakes Recipe Tips
- Spoon and level your flour. We want these buckwheat pancakes to be fluffy, 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 up 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 begin to hold residual heat, which causes the outsides of the pancakes to cook more quickly. You don’t want them to cook too quickly—otherwise, the outsides of the pancakes will burn before the middles cook through. If you notice that your pancakes are rapidly browning, turn down the heat.
- Keep them warm while you wait. Unless you have a large griddle, it’s likely that you’ll need to cook these buckwheat pancakes in batches. To keep the early batches warm while you work through the remaining batter, pile them on a large plate, tent them with foil, and hold them in a 200°F oven until you’re ready to serve.
- The toppings matter. These buckwheat pancakes aren’t too sweet on their own, so make sure to serve them with maple syrup to balance their earthy flavor. Other great topping choices are strawberry compote, blueberry compote, and fresh fruit like sliced bananas or berries. You also can’t go wrong with a slather of peanut butter or almond butter or a dollop of Greek yogurt for extra protein.
Got leftovers?
These buckwheat pancakes freeze perfectly! Seal them in an airtight container or bag, and stash them in the freezer for up to 3 months. Pop 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 blog next:
Want more brunch ideas? Check out our 60 Best Brunch Recipes!
Buckwheat Pancakes
Ingredients
- 1¼ cups buckwheat flour, spooned and leveled
- 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, plus more for serving
- 2 tablespoons avocado oil, plus more for brushing
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- Strawberry Compote, for serving
Instructions
- 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 to medium-low heat and brush lightly with oil. Use a ⅓-cup scoop to pour the batter into the skillet. 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.
Could you please give us the full nutritional info?
Awesome recipe, reminds of the one and only place I’ve actually had them at a restaurant, this is the recipe that definitely brings back memories of breakfasts with mom and dad in upstate NY. I made triple the amount of dry ingredients and stored them for later reference. Thanks again for sharing this recipe
I’m so glad you loved the pancakes!
Thank you for the recipe. It was very easy and delicious, and my children liked it. I used kefir instead of milk.
I’m so glad you enjoyed it, Hanna!
I needed a gluten free, egg free pancake. Used your recipe but subbed in plain kefir for the milk (and left out ACV) and used flax eggs. Buttermilk would also be great if people can do dairy. These were a hit, and WAY better than my previous experience with buckwheat. Thank you for the recipe!
I’m so glad you loved the recipe!
Batter runny and cooking flat. Just add more flour?
Hi, yep, I’d add more flour. If you make these again, I’d start with less milk, even just a half cup, and add more as needed. I find that freshly milled buckwheat flour needs less liquid.
Why did mine not become fluffy?
Turned out perfectly on the first try! Fun way to get in the ol’ nutritional fibre.
Yay! So glad you loved the pancakes.
Absolutely love this recipe- I used coconut milk instead of almond and egg replacer as my daughter has a nut/dairy/egg allergy and I have a gluten allergy. It is hard to find a pancake that satisfies us both. These are perfection!!!! It’s also really lovely when we can all eat the same meal as a family. Thank you so much love all your recipes!
Hi Katie, thank you for your sweet comment! I’m so glad you all loved the pancakes.
The ultimate pancakes! My new go-to!!
Perfect!
I rarely comment on recipe posts – but these buckwheat pancakes were divine! I omitted the ACV mostly because I didn’t have any, but they still came out great! Fluffy and light. Added slices strawberries and a touch of maple syrup and butter on top. I made the whole batch and will freeze what I didn’t eat today for next time.
Thanks for your comment. This is the recipe I landed on but haven’t tried yet. They do sound divine.
I made buckwheat pancakes from the recipe on the bag and thought I’d never make them again. But, needing to use up the flour, I’m so glad I found this recipe! Flavorful on its own, but addicting with maple syrup and cinnamon pear jam (didn’t have strawberries to make the compote). The cinnamon and nutmeg take it to the top.
I’m so glad you loved the pancakes, Angel!
These are good with bacon. I served them with just plain sliced strawberries.
So glad you enjoyed them, Ron!
I love this recipe! I used light buckwheat flour (100% buckwheat) that I purchased in Ohio Amish country, and used 2% milk instead of almond milk. I was worried that the batter was thin, however, the pancakes were light and airy, and oh, so delicious. I definitely saved this recipe.
Hi Trudy, I’m so glad you loved them!
This is a winner. I’ve been trying buckwheat pancake recipes ever since I went gluten free and have been so disappointed. My search is over. I substituted 2 tablespoons of monkfruit sweetener for the maple syrup. I don’t like sweet pancakes and this was perfect for me. I added a little more almond milk to replace the liquid of the syrup. I was also pleased with how many this made. I served them with maple syrup and fresh blueberries— wow.
I have made these several times, they are great! I have a question – does the vinegar do anything special in the recipe?
Thanks! Love ’em!
I assume that it interacts with the baking soda, making the dough a little bubbly. The pancakes should turn out fluffier as a result 🙂
Nutrition information?
Hi, we don’t calculate nutrition facts for our recipes unfortunately, but you could use an online nutrition calculator to get an estimate.
Really good pancakes. I love how they are slightly sweet on their own. Delicious!
So glad you love them, Julie!
I make these on repeat. They are the absolute best pancakes. So delicious.
I’m so glad you’ve enjoyed them!
These came out awesome. Minor changes do to what I had on hand sunflower oil, whey for milk, 1/2 the maple syrup with cane sugar, no salt because I can have it.
Was trying to replicate Polly’s Pancake Parlor in NH because they’re hours away and this won’t stop us from going there! I no longer can use their pancake mix because of it and enjoy eggs Benedict. Made the style we order there, Blueberries and walnuts. The seemed identical to us! YUM! I topped them off with Mascarpone and of course Vermont Maple syrup!