Easy Buckwheat Pancakes made with buckwheat flour, almond milk, eggs, and a splash of pure maple syrup. This simple gluten free buckwheat pancakes recipe comes together in a flash!
My relationship with buckwheat goes all the way back to 2012, when this website was in its infancy.
I had recently started eating a gluten free diet and was on a quest to make the best gluten free pancakes using every kind of gluten free flour. I affectionately referred to this phase as The Pancake Project.
One of the things I love most about buckwheat flour is that it holds together extravagantly. This isn’t always the case with gluten free flours!
Contrary to what its name suggests, buckwheat is not wheat at all. In fact, it isn’t even a grain.
Buckwheat flour comes from buckwheat groats, which are a naturally gluten-free seed. It is a great source for fiber and antioxidants with some protein as well. Studies have shown buckwheat can help lower cholesterol and blood pressure.
This gluten free buckwheat pancake recipe requires a handful of simple ingredients: buckwheat flour, eggs, any kind of milk, and a splash of oil, maple syrup, and vanilla.
Be sure to also check out my Chocolate Buckwheat Pancakes recipe, which is like dessert for breakfast!
Let’s dive into the ingredients for buckwheat pancakes, as there are plenty of options for substitutions here.
Buckwheat Pancakes Ingredients:
Buckwheat Flour: The main ingredient! We just only buckwheat flour for these easy buckwheat pancakes. What does it taste like?
Buckwheat flour has a slightly nutty flavor with a bit of a grainy texture. I find the nutty flavor to be marvelous!
I have always used Bob’s Red Mill buckwheat flour, although I imagine there are loads of other great brands that sell it too. Find it in the baking aisle of your local grocery store next to the regular flour.
Eggs: A couple of eggs bring spongy soft texture to the pancakes and ensure they hold together nicely. I haven’t tested a recipe using flax eggs or any other egg replacer.
Milk of Choice: Pick your favorite milk! I use unsweetened almond milk but oat milk, coconut milk, or regular cow’s milk works great too.
Avocado Oil: I like adding a little fat to the batter because it gives the pancakes some robust flavor. You can use melted coconut oil or olive oil too.
Pure Maple Syrup (or Sugar): Adding a small amount of sweetener to pancake batters makes the pancakes taste so much better! I suggest this for all pancake recipes.
Pure Vanilla Extract: A splash of vanilla extract brings warm flavor to the recipe.
Baking Powder and Baking Soda: The leavening agents here. We need baking powder and baking soda for fluff and structure.
Ground Cinnamon and Sea Salt: Ground cinnamon brings warm flavor and sea salt enhances flavors. Skip the cinnamon if you aren’t into it.
Looking for ways you can change up these buckwheat flour pancakes? Here are some ideas.
Recipe Customizations:
- Use ½ cup of buckwheat flour and ½ cup of gluten-free all-purpose flour for fluffy pancakes.
- Add chocolate chip to the batter while it’s cooking on the hot griddle.
- Use any kind of milk you like instead of almond milk.
- While the texture of these pancakes isn’t as fluffy as regular pancakes, they are a wonderful gluten free option and are ideal for those who prefer eating whole grains or seeds over refined grains.
Now that we’ve covered the simple ingredients, let’s make these delicious buckwheat pancakes!
How to Make Buckwheat Pancakes:
In a large bowl, mix together the eggs, milk, avocado oil, pure maple syrup, and vanilla extract until well combined. Note: you can also prepare the batter in a food processor.
Stir together the dry ingredients (buckwheat flour, baking powder, baking soda, cinnamon and sea salt) in a separate mixing bowl.
Pour the wet ingredients into the bowl with the dry ingredients and mix well until a smooth, thin batter forms. Note that the batter may look fairly runny. This is normal.
Allow the batter to sit for 10 minutes and stir it occasionally.
Heat a large nonstick skillet over medium high heat and add enough cooking oil to coat the surface. Allow the skillet to heat up for a few minutes.
Measure ¼ cup of pancake batter and pour it onto the hot skillet. Cook multiple pancakes at a time.
My 12-inch skillet has room for 3 small pancakes. Allow the batter to cook 2-3 minutes, or until small bubbles rise to the top of the batter.
Use a spatula to flip the pancakes and cook the second side for another 1-2 minutes, until pancakes are cooked through and both sides are golden brown.
Transfer pancakes to a plate and repeat for the remaining batter.
Serve pancakes with your favorite toppings like butter and a drizzle of maple syrup or honey.
Other topping suggestions: Greek yogurt, fresh fruit like fresh berries, almond butter or peanut butter.
Store leftover pancakes in an airtight container in the refrigerator for up to 5 days.
Freeze pancakes in a freezer bag for up to 3 months.
Are Buckwheat Pancakes Gluten Free?
Because buckwheat flour is gluten free by nature, pancake recipes made with only buckwheat flour are gluten free.
Some recipes call for a combination of buckwheat flour and regular all-purpose flour to get a fluffier texture. These are not gluten-free.
As long as the recipe calls for only buckwheat flour, or buckwheat flour plus some gluten-free flour, you are all set for gluten free pancakes.
The next time you’re in the mood for pancakes with benefits, whip up this healthy pancake recipe!
With a lovely balance of protein, complex carbohydrates, and fiber, this is the perfect recipe for those who are watching their blood sugar or who eat a gluten free diet.
Make them for weekend breakfast or meal prep them for easy breakfasts during the week.
If you enjoy making pancakes with benefits, also try these reader favorites!
More Healthy Pancake Recipes:
- Fluffy Coconut Flour Pancakes
- Almond Flour Pancakes
- Fluffy Gluten-Free Sourdough Pancakes
- Oatmeal Protein Pancakes
World’s healthiest pancakes, let’s go!
Buckwheat Pancakes
Equipment
Ingredients
- 1 cup almond milk or milk of choice
- 2 large eggs
- 1 Tbsp avocado oil
- 1 Tbsp pure maple syrup
- 1 tsp pure vanilla extract optional
- 1 cup buckwheat flour
- ½ tsp ground cinnamon optional
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
Instructions
- In a large bowl, mix together the eggs, milk, avocado oil, pure maple syrup, and vanilla extract until well combined. Note: you can also prepare the batter in a food processor.
- Stir together the dry ingredients (buckwheat flour, baking powder, baking soda, cinnamon and sea salt) in a separate mixing bowl.
- Pour the wet ingredients into the bowl with the dry ingredients and mix well until a smooth, thin batter forms. Note that the batter may look fairly runny. This is normal.
- Allow the batter to sit for 10 minutes and stir it occasionally.
- Heat a large nonstick skillet over medium high heat and add enough cooking oil to coat the surface. Allow the skillet to heat up for a few minutes.
- Measure ¼ cup of pancake batter and pour it onto the hot skillet. Cook multiple pancakes at a time. My 12-inch skillet has room for 3 small pancakes. Allow the batter to cook 2-3 minutes, or until small bubbles rise to the top of the batter. Use a spatula to flip the pancakes and cook the second side for another 1-2 minutes, until pancakes are cooked through and both sides are golden brown.
- Transfer pancakes to a plate and repeat for the remaining batter.
- Serve pancakes with your favorite toppings like butter and a drizzle of maple syrup or honey. Other topping suggestions: Greek yogurt, fresh fruit like fresh berries, almond butter or peanut butter.
- Store leftover pancakes in an airtight container in the refrigerator for up to 5 days.
Nutrition
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