Golden and satisfying, buckwheat pancakes make an easy weekend breakfast and are perfect for holiday mornings and casual brunches. Despite the name, buckwheat is not a wheat and is naturally gluten-free, so these pancakes are a great option for many diets. Make a fresh batch for the weekend or prepare them ahead and reheat to save time.
Buckwheat has been used for centuries in many cuisines: Japanese soba noodles, French buckwheat crepes, and Russian blini often feature buckwheat flour. When ground, it makes a flavorful, hearty pancake with a nutty, earthy taste and a rich brown color. These pancakes are high in protein and fiber, similar to quinoa, and taste wonderful topped with maple syrup, butter, fresh fruit, or your favorite jam.
Why You’ll Like This Recipe
- Buckwheat pancakes have a distinct earthy, nutty flavor.
- They pair well with many toppings, including maple syrup, honey, fruit sauces, and fresh berries.
- They freeze and reheat well—make ahead to save time on busy mornings.
- Use all buckwheat flour or combine buckwheat with regular or gluten-free flour to adjust texture and color.
- Easy to make gluten-free or regular pancakes depending on the flour you choose.
Recipe Ingredients
- Buckwheat flour: A whole grain flour with protein and fiber, naturally gluten-free. Ground varieties range from dark (with seed hulls) to light; dark buckwheat has a stronger flavor and color.
- Flour: Blend buckwheat with a gluten-free all-purpose blend or regular all-purpose/whole wheat flour for a lighter texture if desired.
- Leavening: Baking powder and baking soda—make sure they are fresh for best rise.
- Eggs: Provide structure and moisture.
- Oil: Melted coconut oil, MCT oil, or a neutral-tasting oil.
- Honey or sweetener: A touch of honey, monk fruit honey, or sugar to taste.
- Vanilla extract: Adds aroma and depth.
- Buttermilk: The acidity activates baking soda and yields lighter pancakes; see substitutes below.
See the recipe card for exact measurements, servings, and nutrition information.
Substitutions and Variations
- Use all buckwheat flour for a darker, more robust pancake.
- Add protein powder to the dry ingredients to boost protein—add a little extra buttermilk if needed for consistency.
- No buttermilk? Stir 2 ½ tablespoons white or apple cider vinegar into 2 ½ cups whole milk and let sit 5–10 minutes to mimic buttermilk.
- If you have less buttermilk, thin with a little milk to reach the proper batter consistency; you still want some acidity to activate leavening agents.
- For fluffier pancakes, whip egg whites separately and fold them into the batter, or follow the recipe as written for reliably tasty results.
How to Make Buckwheat Pancakes
Use a non-stick skillet, griddle, or a well-seasoned cast iron pan for best results.
Serving Suggestions
Top buckwheat pancakes with any of the following:
- Warm maple syrup or a sugar-free maple-style syrup
- Honey
- Melted butter or a pat of butter
- Your favorite jam
- Fruit sauces, such as a fresh berry coulis, or a quick strawberry sauce
- Fresh berries or banana slices
Serve alongside crisp bacon or a seasonal fresh fruit salad for a complete breakfast or brunch.
Recipe FAQs
Store cooled pancakes layered between parchment paper in a stack inside an airtight container or wrapped in plastic film. For larger batches, arrange them in a single layer on a tray with parchment and wrap the tray or transfer pancakes to containers after cooling.
Reheat single servings quickly in the microwave, or warm larger batches in a 350°F oven until heated through. Reheat from frozen in the oven for even results.
Buckwheat is a nutritious, gluten-free seed that offers protein, fiber, minerals, and antioxidants. Ground as flour, it provides more nutrients than refined white flour and contributes a nutty flavor and hearty texture to baked goods and pancakes.
More Breakfast Recipes
Try these other breakfast ideas for busy mornings or leisurely weekends: high-protein overnight oats, crisp gluten-free waffles, yogurt parfaits with berries and granola, or homemade roasted maple granola.
High Protein Overnight Oats (with Chia Seeds)-
Gluten Free Waffles (Crisp & Golden)
-
How to Make Greek Yogurt Parfaits
-
Healthy Granola Recipe
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📖 Recipe
Buckwheat Pancakes
Equipment
- Non-stick pan or griddle
- Pancake turner or thin spatula
Ingredients
- 1 cup buckwheat flour (about 4.7 ounces)
- ¾ cup gluten-free flour blend or white wheat/all-purpose flour (about 3.7 ounces)
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- 2 large eggs
- 2 ½ cups buttermilk
- 3 tablespoons oil (melted coconut oil or neutral oil)
- 2 tablespoons honey or sweetener of choice
- 1 teaspoon vanilla extract
Optional toppings
- Warm maple syrup (or sugar-free alternative)
- Easy strawberry or mixed berry sauce
- Fresh berries
- Warm melted butter or melted coconut oil
Instructions
- Add the dry ingredients—buckwheat flour, flour blend, baking powder, baking soda, and salt—to a large bowl and whisk to combine.
- In a separate bowl or large liquid measure, whisk the eggs until smooth. Add the buttermilk, oil, honey, and vanilla, and whisk until combined.
- Pour the wet mixture into the dry ingredients gradually, whisking until smooth and a pourable batter forms.
- Heat a non-stick pan or griddle over medium heat and lightly oil the surface. Use a ¼-cup measure for each pancake. Cook until bubbles form on the surface and the edges set, about 1¼–1½ minutes, then flip and cook another 1–1½ minutes until golden. Lower the heat if pancakes brown too quickly.
- Serve immediately with desired toppings, or keep pancakes warm on a parchment-lined tray in a low oven (about 200°F) until ready to serve.
Notes
- You can use all buckwheat flour, or combine with another flour for a lighter color and texture.
- To reduce sugar, use a monk fruit–based honey or sweetener.
- Choose melted coconut oil, MCT oil, or a quality neutral oil for the batter.
- Make a quick berry sauce by cooking fresh or frozen berries with a touch of sweetener until saucy and slightly thickened.
Nutrition
Calories: 433 kcal | Carbohydrates: 54 g | Protein: 14 g | Fat: 20 g | Fiber: 5 g