Gluten-Free Buckwheat Pancakes
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.
Servings: 8 pancakes
Calories: 151kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Serving: 1pancake | Calories: 151kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 24mg | Sodium: 252mg | Potassium: 176mg | Fiber: 2g | Sugar: 4g | Vitamin A: 88IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg