Buckwheat Pancakes Recipe – Love and Lemons

These easy buckwheat pancakes have a light and fluffy texture and an earthy, nutty flavor. They are a delicious breakfast… and totally gluten free!

A long weekend is coming – let’s bake buckwheat pancakes! These beauties are light and fluffy and the buckwheat flour gives them a wonderfully nutty flavor. Saturday morning, here we come. 🙂

While many buckwheat pancake recipes call for a mixture of buckwheat flour and all-purpose flour or whole wheat flour, I use 100% buckwheat in my recipe. I love that you can really taste the buckwheat this way. It’s earthy and nutty, making 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 about this below, but first, take out the mixing bowls and pour in the maple syrup! We need to make buckwheat pancakes.

How to make buckwheat pancakes

Preparing these buckwheat pancakes is similar to preparing any other basic pancake recipe:

1. Mix the wet ingredients in one mixing bowl and the dry ingredients in another.
2. Add the wet mixture to the dry and mix the batter until just combined.
3. Bake the pancakes in a coated pan or on a griddle. Turn them over as soon as bubbles form on the first side. They’re done when they’re puffy and cooked through.
4. Serve with maple syrup! My strawberry compote also tastes fantastic with these buckwheat pancakes.

The full recipe with measurements is below.

Recipe tips for buckwheat pancakes

• Spoon your flour and smooth it out. We want these buckwheat pancakes to be fluffy, not dry or tight. It’s important not to add too much flour to the dough, which is easy to do depending on how much flour you have. To avoid this, use the spoon and level method. In the container or bag, scoop the flour up with a spoon, then gently scoop it into your mug. Smooth the top with a knife and brush the excess flour back into the bag.
• Adjust the heat while cooking. As you cook the pancakes, your pan will begin to retain residual heat, which will cook the outside of the pancakes faster. Don’t overcook or the outside of the pancakes will burn before the center is cooked. If you notice your pancakes browning quickly, turn the heat down.
• Keep them warm while you wait. Unless you have a large griddle, you’ll likely need to make these buckwheat pancakes in batches. To keep the first batches warm while you make the rest of the batter, stack them on a large plate, cover with foil and leave in a 200°F oven until ready to serve.
• The topping is important. These buckwheat pancakes aren’t too sweet on their own, so be sure to serve them with maple syrup to balance their earthy flavor. Other great topping options include strawberry compote, blueberry compote, and fresh fruit like sliced ​​bananas or berries. You can’t go wrong with a dollop of peanut butter or almond butter, or a dollop of Greek yogurt for extra protein.

More gluten free pancake recipes

If you love these buckwheat pancakes, next try one of these gluten free pancake recipes from the blog:

Want more brunch ideas? Check out our 60 best brunch recipes!

Buckwheat pancakes

Preparation time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

serves 3 to 4

Buckwheat flour makes these pancakes gluten-free and also gives them a delicious nutty flavor. Serve with fresh berries or strawberry compote and a generous drizzle of maple syrup.

• In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

• In a medium bowl, whisk together almond milk, eggs, maple syrup, avocado oil, apple cider vinegar, and vanilla. Add the wet ingredients to the dry ingredients and stir until well combined.

• Heat a nonstick skillet over medium-low heat and brush lightly with oil. Using a ⅓ cup spoon, pour the batter into the pan. Bake the pancakes 1½ to 2 minutes per side or until puffy and cooked through. Reduce the heat to low if the pancakes are browning too quickly.

• Serve with maple syrup and strawberry compote.