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Light and Fluffy Gluten-Free Buckwheat Pancakes

By Christine February 26, 2019 Updated June 14, 2021 8 Comments

Jump to Recipe Jump to Video Print Recipe
gluten free buckwheat pancakes on a white plate with syrup pouring down

These gluten free buckwheat pancakes are so light and tender - they're a little taste of heaven in every bite!

gluten free buckwheat pancakes bite on a fork

Pancakes... drool. Using just a few ingredients and typically mixing in just one bowl, pancakes are the perfect quick meal. They're easy enough for breakfast and filling enough even for those 'breakfast for dinner' days. But when you add the nutritional punch of buckwheat flour, you have a super, power-packed meal.

Jump to:

  • Why buckwheat flour?
  • Why these are the best
  • How to make gluten free buckwheat pancakes
    • The ingredients
    • Mixing
    • Consistency
    • Cooking pancakes
  • FAQ's
  • More delicious recipes!

Why buckwheat flour?

Buckwheat flour may sound like a danger zone for anyone following a gluten free diet but, despite the deceiving name, it is actually, a gluten free food. In fact, it's more closely related to rhubarb than it is to wheat. 

Buckwheat flour is also:

  • High in fiber and protein - coming in at 13% each (compared to white rice flour with 5% protein and 2.5% fiber)
  • Light, mildly flavored
  • Peak performer for quick breads, yeast breads and cakes
  • Technically grain-free

Why these are the best

Besides being super fluffy with a short ingredients list, these pancakes get high marks for flavor! Buckwheat is an amazing flour - it's got a great consistency, which closely mirrors wheat based flours so baked goods typically have a great texture.

How to make gluten free buckwheat pancakes

The ingredients

ingredients of gluten free buckwheat pancakes on a white countertop

This wonderful recipe uses staples that you probably have in your kitchen right now. Things like buckwheat flour, milk, egg and butter. Nothing complicated.

You'll notice there is no xanthan gum used in the recipe (we use psyllium husk powder instead).   

Mixing

When adding dry ingredients to a bowl is the most difficult part of the recipe, you know it's going to be an easy win. A quick blend of the dry ingredients and then a light beat of the egg, milk and butter is all it takes to create delicious pancake batter.

ingredients of gluten free buckwheat pancakes in glass bowls

Consistency

Consistency in pancake batter can vary quite a bit. But that's the beauty of them! Prefer a thinner pancake? Add a little more milk. Like the thick pancakes? Decrease the milk. This recipe uses 1 cup to get pancake batter with this consistency...

consistency of gluten free buckwheat pancakes in a glass bowl

Cooking pancakes

A good flat bottom skillet and a long spatula are key for making the best pancakes.

Aim for portioning about ¼ - ⅓ cup of batter onto the center of the skillet. Flip only when the top begins to firm up around the edges. And flip only one time. 

cooking gluten free buckwheat pancakes

Mmm. Delicious gluten free buckwheat pancakes.

With a dollop of butter and a drizzle of syrup, they put the taste in 'tasty!'

gluten free buckwheat pancakes on a white plate

FAQ's

How can I make these dairy free buckwheat pancakes?

If you're needing a dairy free option, these pancakes are super easy to convert to dairy free! Simply use another type of milk (almond milk works wonderfully, but other milks would be equally good) and use a plant based butter. No other changes needed!

Are buckwheat pancakes healthier than regular pancakes?

Sort of. With it's high fiber and protein count, buckwheat is a more nutrient packed flour than something like all purpose flour. So as far as nutritious, yes, they're definitely more nutritious. And low in saturated fat and sugar too.

Is buckwheat flour gluten free?

Despite the name, buckwheat is gluten free. There's no actual 'wheat' in it. It's made from a fruit seed that has been ground into flour. So nothing wheat about it!

Where do I find buckwheat flour?

The buckwheat flour I use and recommend is this brand. It's a light buckwheat flour which means the buckwheat groats have been hulled, resulting in a lighter shade of flour.

Can I use buckwheat flour as a substitute for regular flour?

Buckwheat flour has many properties that make it an excellent flour to use in baking, both gluten free and not. In some recipes, buckwheat could be a cup for cup substitute for regular flour. In other recipes where buckwheat is the main ingredient, you may have to use half buckwheat and half regular (or gluten free) flour.

Why does the batter have a green tint to it?

If you've been mixing up batter or cooking pancakes and notice a greenish tint to them - not to worry, there's nothing wrong, it's just the nature of buckwheat flour! Depending on what you're making, the green can be pronounced or very subtle. A little cinnamon or savory spice like Italian seasoning should cover up anything that's super noticeable.

More delicious recipes!

  • Light and Fluffy Gluten-Free Buckwheat Pancakes
  • Gluten Free Buckwheat Bread
  • Easy Recipe for Coconut Flour Pancakes
  • Coconut Flour Banana Pancakes
  • Perfect Rice Flour Pancakes {Dairy Free, Refined Sugar Free}
plate of gluten free buckwheat pancakes with syrup and butter

Gluten Free Buckwheat Pancakes

A little taste of Heaven in every bite of these gluten free buckwheat pancakes!
5 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: gluten free breakfast, gluten free pancakes, gluten free recipes
Prep Time: 10 minutes
Cook Time: 5 minutes
Rest time: 30 minutes
Total Time: 45 minutes
Servings: 6 pancakes
Calories: 160kcal
Author: Christine

Ingredients

  • 157 grams light buckwheat flour about 1 cup
  • 1 teaspoon baking powder
  • 2 Tablespoons white sugar
  • ¼ teaspoon salt
  • 1 teaspoon psyllium husk powder
  • 1 egg
  • 1 cup almond milk
  • 2 Tablespoon dairy free butter melted

Instructions

  • In a medium bowl, combine the dry ingredients.
  • In a small bowl, gently beat the egg, then the milk and melted butter. Mix well.
  • Add the wet ingredients to the dry and mix with a whisk until smooth.
  • Set batter aside to rest for 30 minutes.
  • Preheat flat bottom skillet to medium heat.
  • Spray preheated skillet with cooking spray.
  • Put approximately ¼ cup of batter on the hot griddle. Cook until bubbles form. Turn and cook until browned (about 1 to 1 ½ minutes each side).
  • Serve warm with butter and syrup.

Video

Notes

  • Measure the ingredients by weight for the most accurate measurements.
  • Mix the dry ingredients separate from the wet ingredients, then add together.
  • The consistency will be thin - but can be adjusted based on pancake preference... thinner pancakes, use more milk; for thicker pancakes, use less milk.
  • Flip each pancakes carefully with a metal spatula.
 
Did you make this recipe?Tag @zest_for_baking and use the hashtag #zestforbaking!

Nutrition

Calories: 160kcal | Carbohydrates: 22g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 145mg | Potassium: 262mg | Fiber: 2g | Sugar: 7g | Vitamin A: 230IU | Calcium: 94mg | Iron: 1mg

Filed Under: Breakfast, Pancakes, Quick Bread

Reader Interactions

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Comments

  1. patricia

    February 26, 2019 at 3:42 pm

    Looks good, but I have to be egg free. Do you think a flax or chia egg will work in these? Thanks

    Reply
    • Christine

      February 26, 2019 at 10:50 pm

      Hi!

      A flax or chia egg could possibly work. I haven't done it, but it could work.

      Let me know if you do!

      Christine

      Reply
  2. Robert

    February 26, 2019 at 6:48 pm

    Sounds good! So my question is! Where do you buy gluten free buckwheat flour?

    Reply
    • Christine

      February 26, 2019 at 10:53 pm

      Hi Robert,

      So I use this brand: https://amzn.to/2Su1amO They produce a great flour!

      Hope that helps!

      Christine

      Reply
  3. jessica

    March 15, 2021 at 10:56 am

    5 stars
    I love these pancakes, they are sooo fluffy, I can't eat eggs so I have been using Bob's egg replacement and this last time I even added mashed banana all turned out delicious !!!! Thanks a lot!!

    Reply
    • Christine

      March 16, 2021 at 11:29 pm

      Hi Jessica, oh so glad you enjoy them!

      Thanks for sharing your tips too!

      Christine

      Reply
  4. shannon

    November 13, 2021 at 10:20 am

    5 stars
    Going to try this. Been making buckwheat (Bouchard) with my GF sourdough starter but they are not very fluffy although they taste good. Thank goodness you don't use gums. I will investigate more of your recipes.

    Reply
    • Christine

      November 15, 2021 at 8:54 am

      Let me know if you have any questions Shannon!

      Christine

      Reply

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Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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Since 2013, Christine has been creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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