Buckwheat Pancakes Recipe

    buckwheat pancakes stacked onto a plate with berries and maple syrup

    One of the foods anyone on a gluten-free diet would be sad to say goodbye to are fluffy pancakes. This buckwheat pancakes recipe, however, makes eating pancakes a non-issue for anyone on a gluten-free diet.

    These healthy buckwheat pancakes are made possible thanks to buckwheat flour. Buckwheat is a type of plant with grain-like seeds. It makes the flour version of it incredibly flavorful and adds a nutty quality to any baked good that’s made with it.

    Buckwheat is also the reason these gluten-free pancakes are gluten-free. If you’re worried that gluten-free buckwheat pancakes won’t be as fluffy as buttermilk pancakes, don’t be. These fluffy buckwheat pancakes absorb maple syrup like a sponge and make them delightfully easy to stab into with a fork and gobble up off your plate.

    While this buckwheat pancakes recipe is made with buttermilk, you can easily swap out the buttermilk for a homemade, non-dairy version. Simply use an equal swap of non-dairy milk and add a tablespoon of lemon juice or vinegar to the milk. Let this mixture rest for 5 minutes before using this homemade version of dairy-free buttermilk in the recipe as directed.

    If you wanted to go one step further and make these vegan buckwheat pancakes, then swap out the egg for one tablespoon of flaxseed plus three tablespoons of water. The nutty quality of the flaxseed will compliment the buckwheat flour beautifully.


    Cook time: 15 minutes
    Prep time: 10 minutes
    Idle time:



    1. To a large bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
    2. Pour the buttermilk in a measuring cup, then whisk in the egg and vanilla extract.
    3. Pour the wet ingredients into the bowl of dry ingredients and whisk together to combine; a few lumps are OK.
    4. Heat a large skillet over medium-high heat, and lightly coat with cooking spray, butter, or oil to grease. Once the pan is hot, reduce the heat to medium and drop 1/4 cup of pancake batter into the skillet. Cook for 2 to 3 minutes before flipping and cooking for another minute or so.

    Additional information

    Recipe adapted from cookieandkate.com

    Born and raised in Southern California, Beeta has embraced a healthy lifestyle focused on farm-to-table cooking, natural products, and wellness routines. When she's not writing up recipes or discussing the latest natural living trends, Beeta enjoys spending time trying new restaurants, traveling with family and friends, and relaxing at home with her furry companion.