This Buckwheat Pancake Recipe is a breakfast that’s near and dear to my heart, thanks to my mom. They’re quick to whip up in less than 20 minutes, and are also naturally gluten-free.
⭐️⭐️⭐️⭐️⭐️ Adrienne raved, “I thought (and everyone agreed) that these were delicious! They have a lovely nutty flavor and are tender but don’t fall apart once dressed with syrup. And I can say some little people used quite a bit! They also reheat beautifully. I gave them 20 seconds in the microwave and they were as good as they were when freshly made.” ~Volunteer recipe tester
I’ve Never Gotten My Mom’s Exact Recipe — And I’ve Stopped Trying
Because what I landed on instead might actually be better. (Sorry, Mom.) Growing up, my mom was ahead of her time; she made healthy pancakes for us many mornings and I personally loved her Buckwheat Pancake Recipe. This is as close to it as I remember from growing up. The beauty of buckwheat pancakes is that they are naturally gluten-free and high in fiber too! Win-win-win!
When my mom made them when I was little, she would make them smaller so we could have more. I made them regular size for my boys growing up, probably because I was lazy. 😳 I love to serve them with fresh fruit or bananas on top. And they even hold well in a low-temperature oven if you plan to cook a bunch and serve them to a crowd for brunch or holiday breakfast. They were gobbled up at a brunch I brought them too! Pair them with my Mango Fruit Salad or Eggs Benedict.
- Healthy breakfast that’s delicious any day of the week. These buckwheat pancakes are healthier than your average pancake and still so tasty!
- Great for meal prepping. Make a bunch and freeze them for an on-the-go morning meal in a pinch.
- Add your own mix-ins and spices. If you love blueberries or other mix-ins in your pancakes, definitely add them to this recipe.
- 100% grain-free: Many recipes for buckwheat pancakes use a combination of all-purpose flour and whole wheat flour in addition to the buckwheat, but I used 100% buckwheat, just like mom did! Thanks to the buttermilk and eggs they are light and fluffy! Kids love them!
Ingredients
- Buckwheat flour: Make sure your buckwheat flour is 100% buckwheat with no fillers. This is the brand I like. (affiliate) You can use dark or light buckwheat flour.
- Baking powder: Helps make pancakes light and fluffy.
- Cinnamon: Adds warm flavor to each bite.
- Nutmeg: An optional spice, but so worth it to compliment the cinnamon.
- Baking soda: Makes for a tender pancake.
- Salt: Helps to bring out all of the flavors in the batter.
- Buttermilk: Buy the full-fat kind if you can. This adds a little bit of tang and also helps to tenderize the batter before cooking. If you can’t find it, you can also combine 1 cup of milk with 1 to 2 tablespoons (I like two) of lemon juice and let it sit for 10 minutes before using.
- Large egg: Binds the batter together. Make sure they are room temperature, pop them in a bowl of warm water for 5-7 minutes if you forget)
- Pure Maple syrup: Adds a hint of natural sweetness.
- Butter: Gives a bit more richness to the buckwheat pancake batter.
- Vanilla extract: Compliments the cinnamon and maple nicely.
- Oil for greasing the griddle: Used for cooking the pancakes.
For Serving:
- Real Maple syrup or sorghum: For serving, of course!
- Grass-fed butter: Can’t forget the butter on top to pair with the maple syrup.
- Sliced fruit: I love strawberries, blackberries, blueberries, raspberries, peaches, bananas, really whatever is in season!
Get the full recipe in the recipe card below.
How to Make this Buckwheat Pancake Recipe
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the buckwheat flour, baking powder, baking soda, cinnamon, nutmeg (if using), and salt until well combined.
Step 2: Mix the Wet Ingredients
In a 2-cup measuring cup or medium bowl, measure the buttermilk, then whisk in the egg, maple syrup, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir the mixture until just combined and the batter is smooth. Do not overmix if you want tender pancakes.
Expert Tip: For the best tasting gluten-free baked goods, always allow the batter to rest for 5-10 minutes. This hydrates the dry ingredients, giving you much better flavor and texture.
Step 3: Cook the Pancakes
Lightly oil a griddle, cast iron pan, or a nonstick skillet and heat over medium-high heat (between 330-350°F). When a drop of water dances on the surface, the griddle is ready.
Spoon 2 tablespoons of batter (I used my #40 cookie scoop) onto the griddle for each pancake, gently tapping to encourage a little spread. Cook until bubbles begin to form on the surface and the edges look set, about 1-2 minutes for smaller pancakes. Flip and cook until the second side is lightly browned and the pancake is cooked through.
Step 4: Serve
Repeat with the remaining batter, lightly oiling the griddle as needed. Serve with a pat of butter and maple syrup, or for a traditional touch, sorghum. Don’t forget the fresh berries! Keep pancakes warm in a 150-200°F oven, covered lightly with a clean kitchen towel. Serve warm.
Blackstone Flattop Griddle Instructions
- Preheat your Blackstone griddle to medium heat (about 350°F).
- Lightly oil the surface using neutral oil or butter and spread evenly with a spatula.
- Scoop 2 tablespoons of batter onto the hot griddle for each pancake, leaving space between pancakes.
- Cook for about 2 minutes, until bubbles form on the surface and the edges begin to look set. Flip and cook another 1–2 minutes, until golden brown and cooked through.
- Remove from the griddle and keep warm while cooking the remaining pancakes, lightly oiling the surface as needed.
Electric Griddle Tip: Preheat the griddle to 350°F and lightly grease. Cook pancakes until bubbles form and edges look set, about 2 minutes, flip and cook 1–2 minutes more until golden brown.
Expert Tips
- Use room temperature ingredients. This helps the batter mix smoothly and cook evenly.
- Don’t overmix the batter. Stir just until combined to keep the pancakes tender.
- Let the batter rest for 5-10 minutes. This allows the buckwheat flour to hydrate and greatly improves texture.
- Use a measuring cup or cookie scoop for evenly-sized pancakes. This helps to make the pancakes all the same size and shape to cook evenly in the pan.
- Cook at steady medium heat. Keep a close eye…too hot and the pancakes will brown before the centers cook. If using an electric griddle the griddle will begin to hold heat, so adjust your heat up or down between batches.
- If you don’t have buttermilk, it’s easy to make it at home. In a 1 cup measuring cup (liquid), add 2 tablespoons lemon juice or white vinegar, pour in whole milk until the 1 cup mark, stir and let sit for 7-10 minutes.
- If you make a big batch of pancakes, keep them warm in a 200ºF oven loosely covered with foil until it’s time to serve.
High Altitude Tips
The only change I made for high altitude was to add about 1-2 tablespoons of extra buttermilk to my batter, and to definitely let it sit a few minutes to hydrate before making pancakes!
Buckwheat Waffles
We’ve adapted this for our waffle iron many times, too! I will have to write a post about that. Make the recipe as described in the recipe card, heat your waffle iron and pour batter onto iron. Close and cook until they are crispy on the outside, fluffy inside. Every waffle iron is different, you want those crisp edges without overcooking the insides.
Variations
- Blueberry Pancakes: Fold 1 cup fresh blueberries (washed and dried) into the batter just before cooking. If using frozen blueberries, add them frozen to prevent the batter from turning purple.
- Banana Buckwheat Pancakes: Mash 1 ripe banana and stir it into the wet ingredients before combining with the dry ingredients. This adds natural sweetness and a tender texture. Top with sliced banana and a schmear of peanut butter or almond butter!
- Chocolate Chip Buckwheat Pancakes: Sprinkle ¼–½ cup chocolate chips over the pancakes after spooning the batter onto the griddle.
- Nutty Buckwheat Pancakes: Stir in ¼ cup chopped walnuts or pecans for added crunch and flavor.
- Regular-sized pancakes: This will make about 9 or 10 regular-sized pancakes. Drop by ¼ cup scoop onto the hot griddle.
- Be creative: Love chia seeds, add a teaspoon or two, fresh peaches in season, slice some up and add to pancake on the griddle or just on top.
- Vegan Pancakes: These are so easy to adapt! Replace the eggs with your favorite egg replacement, the butter and the buttermilk with a plant-based version and shazam you are all set! Dairy-free and gluten-free pancakes!
How will you make your buckwheat pancakes? I love their slightly nutty flavor and fluffy texture!
Storage
When it comes to storing leftovers (or if you’re meal prepping), first allow pancakes to cool completely. Store in an airtight container in the refrigerator for up to 4 days. Place parchment paper between layers if stacking to prevent sticking.
Buckwheat pancakes freeze beautifully! After they have cooled completely, freeze them first in a single layer on a baking sheet for about 30 minutes. Then transfer to a freezer-safe bag or container, separating layers with parchment paper. They can freeze for up to 2 months.
Reheating
When it comes to reheating, there are several methods I’ve tried based on convenience.
- Toaster (best for texture): Toast frozen or refrigerated pancakes on a medium setting until warmed through.
- Microwave: Heat pancakes on a microwave-safe plate for 20–30 seconds, or until warm.
- Oven: Place pancakes on a baking sheet and warm in a 300°F oven for 8–10 minutes.
It’s easy to prep these buckwheat pancakes ahead of time. You can mix and store the dry ingredients in an airtight container for up to 3 months (think of it as homemade pancake mix!). I prefer to store in the fridge or freeezer to protect the ingredients. This way, when you’re ready to cook, simply add in the wet ingredients and continue on with the recipe.
Common Questions
Yes, they have more fiber and nutrients than regular all-purpose flour pancakes.
Of course! Use my recipe for a delicious buckwheat pancake recipe. I can’t promise if you use a standard pancake recipe you can substitute buckwheat flour in a 1:1 ratio.
I love adding cinnamon and nutmeg to mine. You could also add blueberries, raspberries, banana slices, or even dark chocolate chips!
While it sounds like a grain, it’s actually a grain-like grass seed related to rhubarb, which is why it is gluten-free. Can you call it a whole grain? Apparently so, since it behaves like whole-grains in cooking.
Buckwheat has a lovely nutty and earthy flavor (without the nuts) that doesn’t come across like dry, blah health food. I think you might just love it!
More Delicious Breakfast Recipes
A Few of Our Families Favorite Breakfasts
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Equipment
Ingredients
- 1 cup buckwheat flour I used organic
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg optional, but so good
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups buttermilk full-fat, room temperature
- 1 large egg room temperature
- 2 tablespoons pure maple syrup
- 1 tablespoon butter melted
- ½ teaspoon vanilla extract
- Oil for greasing the griddle
For serving (optional)
- Real Maple syrup or sorghum
- Grass-fed butter
- Sliced fruit (try strawberries, blackberries, blueberries, raspberries, bananas, peaches, you name it!
Instructions
- In a large mixing bowl, whisk together the buckwheat flour, baking powder, baking soda, cinnamon, nutmeg (if using), and salt until well combined.1 cup buckwheat flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon baking soda, ¼ teaspoon salt
- In a 2-cup measuring cup or medium bowl, measure the buttermilk, then whisk in the egg, maple syrup, melted butter, and vanilla extract until smooth.1 ¼ cups buttermilk, 1 large egg, 2 tablespoons pure maple syrup, 1 tablespoon butter, ½ teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and gently stir until just combined and the batter is smooth. Do not overmix. Allow batter to rest for 5-10 minutes for the best pancake texture and flavor (this hydrates the batter).
- Lightly oil a griddle or frying pan and heat over medium-high heat (between 330-350°F). When a drop of water dances on the surface, the griddle is ready.Oil for greasing the griddle
- Spoon 2 tablespoons of batter (I used my #40 cookie scoop) onto the griddle for each pancake, gently tapping to encourage a little spread. Cook until bubbles begin to form on the surface and the edges look set, about 1-2 minutes for smaller pancakes, 2-2 ½ minutes for regular sized. Flip and cook until the second side is lightly browned and the pancake is cooked through.*every skillet, griddle heats differently, if it starts getting brown too quickly after just a minute, reduce your heat. And if taking too long, increase it slightly. It's a dance!
- Repeat with the remaining batter, lightly oiling the griddle as needed. Serve with butter and maple syrup, or for a traditional touch, sorghum. Keep pancakes warm in a 150-200°F oven, covered lightly with a clean kitchen towel. Serve warm.Real Maple syrup or sorghum, Grass-fed butter, Sliced fruit
Notes
- Toaster: Best for texture. Toast on medium until warmed through.
- Microwave: 20–30 seconds on a microwave-safe plate.
- Oven: 300°F for 8–10 minutes on a baking sheet.
Nutrition
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