These fluffy, hearty and delicious buckwheat pancakes are made with 100% whole grain buckwheat flour and are naturally gluten-free. Try this quick and easy wholesome recipe for a nutritious breakfast.
Buckwheat Pancakes That Are Naturally Gluten Free
If you’re looking to incorporate more whole grains into your diet you must try these 100% whole grain buckwheat flour pancakes. On top of being 100% whole grain, these pancakes are also naturally gluten-free as buckwheat does not contain any gluten.
Buckwheat flour has a hearty and nutty flavor that is perfect in wholesome breakfast recipes like these pancakes. We love to add frozen wild Maine blueberries to our pancakes and they pair perfectly with the wholesome flavor of buckwheat.
How to Get The Perfect Stack of Fluffy Buckwheat Pancakes
My biggest tip for fluffy pancakes is to not overmix the batter. Just mix it until it comes together. This is especially true when working with whole-grain flours which can already produce a heartier and more dense crumb than white/refined flours. It’s also ok to have a few lumps in the batter.
To get a nice fluffy rise in the pancakes I like to use both baking soda and baking powder plus the addition of vinegar, which will react with the baking soda and create lots of bubbles to aerate the batter. The baking soda reacts immediately so adding baking powder as well ensures more bubbles are created as the pancakes cook.
Vegan Buckwheat Pancakes
This recipe is super easy to make vegan-friendly. I often make it this way for my partner who does not eat eggs or dairy. To make vegan buckwheat pancakes simply omit the egg from this recipe and follow the rest of the recipe as is. Milk and butter can be replaced with vegan alternatives in equal amounts as noted in the recipe card below.
How to Make Gluten-Free Buckwheat Pancakes with Blueberries
Step 1: Make the easy pancake batter in one bowl
The only pieces of equipment you need to make the batter are a bowl and a fork. Start by beating the egg until frothy then stir in the milk, oil or melted butter, vinegar, and vanilla extract.
To the wet mixture add the buckwheat flour, kosher salt, and leavening agents. Then stir until the batter is just combined. The key here is to not overmix the batter or risk the chance of knocking out all of the bubbles and then making flat dense and chewy pancakes that won’t rise.
Step 2: Cook the buckwheat pancakes
Once the pan is hot melt a pat of butter into the pan to coat the bottom. I like to use an ice cream scooper to scoop the pancake batter. Use one level scoop per pancake for 4-inch diameter pancakes. You can make them any size by using less or more batter as you like. The batter should sizzle when it hits the pan. I use a 12-inch cast iron skillet and can fit 3 pancakes in it per batch.
Instead of adding mix-ins into the batter, I prefer to sprinkle them on top of the pancakes at this point then add a tiny bit of the batter to cover them so they won’t scorch when flipped. This method is particularly great for any juicy fruit or frozen berries they can change the color of the batter when mixed right into it.
Cook the pancake for 2-3 minutes or until bubbles start to form on the tops and edges of the pancakes. Then flip the pancakes cook the other side for another 1-2 minutes.
Step 3: Keep the pancakes warm
To keep the buckwheat pancakes warm while the rest of the batches cook I place them on a warmed platter or in a warm oven. To easily warm a platter or plate simply run it under hot tap water or submerge it in hot water.
Step 4: Serve them hot
Once all of your pancakes are ready serve them hot right away with plenty of butter, warmed maple syrup, and fresh fruit or any of your favorite toppings.
Gluten-Free Buckwheat Flour Pancakes Questions:
Can this buckwheat pancake recipe be made vegan?
Yes, I often make these buckwheat pancakes vegan by just omitting the egg. You don’t need to adjust any of the other ingredient amounts. Use non-dairy milk of your choice and a vegan butter alternative for vegan swaps in this recipe and follow the directions as they are.
Can I batch cook the pancakes and freeze them?
Yes, the recipe makes 6-8 pancakes depending on the size you make them and it can be doubled, tripled or quadrupled to make a larger batch. The best way to store pancakes is to freeze them. To do this flash-freeze them on a sheet pan then transfer them to freezer-safe bags for storage for up to 6-months. Defrost and reheat them in a toaster for an easy on-the-go breakfast.
Why don’t you mix the blueberries right into the batter?
I prefer to add blueberries and other juicy fruits to the batter once it’s in the pan so the fruit does not discolor the batter as it would when it’s mixed right in. I usually use frozen blueberries which would turn the batter a grey-purple color. This is just my personal preference. You do what you prefer here. Any drier fruit like apples, bananas, pears, etc. can be added right to the batter. Any dry mix-ins like chocolate chips, nuts, or dried fruit can also be mixed right into the batter.
What other mix-ins besides blueberries would work well in buckwheat pancakes?
For more delicious breakfast ideas check out these recipes:
- Blueberry Lemon Scones
- Vegan peanut Butter Roasted Banana Waffles
- Fried Sweet Plantains
- Smoked Salmon Rösti
- Apple Cake
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- 1 large egg
- 195 g milk 3/4 cup, or non-dairy milk
- 45 g extra-light olive oil 3 tablespoons, or melted butter
- 2 teaspoons apple cider vinegar or white vinegar
- 1 teaspoon vanilla extract
- 150 g buckwheat flour 1 cup
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup blueberries fresh or frozen (optional)
- 3-4 tablespoons butter or non-dairy butter, divided, for the pan
- Preheat a griddle or cast-iron skillet over low heat.
- In a medium bowl or large liquid measuring cup, beat the egg with a fork until frothy, about 30-60 seconds. If making a vegan version, skip this step.
- Add the milk, oil or melted butter, vinegar, and vanilla and mix with the fork until combined.
- Add the buckwheat flour, salt, baking soda, and baking powder and mix them in with the fork until just combined, about 1 minute. Do not over-mix the batter or the pancakes won't rise as much.
- Once the skillet is preheated melt 1 tablespoon of butter to coat the bottom of the pan. Add more butter as needed if using a larger griddle.
- Using an ice-cream scoop or a serving spoon, drop 1 scoop of batter into the pan at a time. A 12-inch cast iron skillet will fit 3 pancakes at a time. The batter should sizzle as it hits the pan.
- Sprinkle a heaping tablespoon of blueberries over the top of each pancake then add a tiny bit more of the batter to cover the berries so they don't scorch when the pancakes are flipped over.
- Cook the pancakes until bubbles start to form, about 2 minutes, then flip them over with a spatula. Adjust the heat as needed throughout the process.
- Cook them for another 1-2 minutes then transfer them to a platter that has been warmed under hot water or in a warm oven to keep them warm while the rest of the batches are cooked.
- Repeat the process until all of the buckwheat pancake batter is used up. Serve them hot with butter, warmed maple syrup, and fresh fruit if desired.
- Pancakes are best eaten right away. If you have leftovers or want to make a large batch the best way to store them is to freeze them. To do this flash-freeze them on a sheet pan then transfer them to freezer-safe bags for storage for up to 6-months. Defrost and reheat them in a toaster for an easy on-the-go breakfast.
- To make vegan buckwheat pancakes simply omit the egg and use non-dairy replacements for milk and butter then proceed with the recipe as is.
- Add any mix-ins you like to this recipe. Instead of blueberries try other berries, chopped stone fruit, chocolate chips, bananas, apples with cinnamon, etc.
- You'll notice there is no sweetener added to the batter. I prefer unsweetened pancakes because they are served with maple syrup, but if you like them slightly sweet feel free to add 1-2 tablespoons of sugar to the batter.
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