These easy buckwheat pancakes feature a light, fluffy texture and an earthy, nutty flavor. A delicious breakfast…completely gluten-free.
A long weekend begins. Let’s make buckwheat pancakes. These are light and fluffy and the buckwheat flour gives them a nice nutty flavor. I came on Saturday morning. 🙂
Many buckwheat pancake recipes call for the following mixture, Buckwheat flour All-purpose flour or whole wheat flour, but I use 100% buckwheat. It’s nice to be able to fully enjoy the taste of soba in this way. The earthy, nutty flavor makes these pancakes unique. Also, despite its name, buckwheat is not actually related to wheat, so it is naturally gluten-free. You can read more about it below, but for now, get out your mixing bowl and pour in some maple syrup. Make buckwheat pancakes.
What is buckwheat flour?
Although the name buckwheat is misleading, it is not actually a type of wheat. In fact, it’s not even a grain!Like quinoa, buckwheat is a pseudo-grain and in this case Granular seed. A member of the rhubarb family, it has an earthy, nutty flavor and a slight bitterness. Commonly used in Japanese soba and French crepes, it makes these pancakes surprisingly complex (and completely gluten-free).
How to make buckwheat pancakes
Making these buckwheat pancakes is similar to making a basic pancake recipe.
- Combine wet ingredients in one mixing bowl and dry ingredients in another.
- Add the wet mixture to the dry mixture and knead the dough just until combined.
- Bake the pancakes on a nonstick frying pan or griddle. When bubbles form on the first side, flip it over. It is completed when it is inflated and the fire goes through.
- Enjoy with maple syrup! My strawberry compote is also great with buckwheat pancakes.
Check out the full recipe with measurements below.
buckwheat pancake recipe tips
- Spoon the flour and flatten it. We want these buckwheat pancakes to be fluffy, not dry or dense. It’s important not to put too much flour in the dough, but this can be easily done depending on how you measure the flour. To avoid this, use the method of using a spoon and level. Spoon the flour in the canister or bag and gently pour it into the cup. Flatten the top with a knife and put excess flour back in the bag.
- Please adjust the heat while cooking. Cooking pancakes allows residual heat to build up in the pan, causing the outside of the pancakes to cook more quickly. If you don’t cook it too quickly, the outside of the pancake will burn before it’s even cooked through. If you notice the pancakes browning rapidly, reduce the heat.
- Keep warm while you wait. Unless you have a large griddle, you’ll need to cook buckwheat pancakes in batches. To keep an early batch warm while you make the rest of the dough, stack it on a large plate, cover with foil, and place in a 200°F oven until ready to serve.
- Toppings are important. Buckwheat pancakes aren’t too sweet on their own, so a drizzle of maple syrup balances out the earthy flavor. Other great topping options include strawberry compote, blueberry compote, and fresh fruit such as sliced bananas and berries. You can’t go wrong with a generous smear of peanut or almond butter, or a dash of Greek yogurt for extra protein.
Do you have leftovers?
These buckwheat pancakes freeze perfectly! Store in an airtight container or bag in the freezer for up to 3 months. Heat it in the microwave for about 30 seconds or heat it in the toaster.
See more gluten-free pancake recipes
If you like these buckwheat pancakes, try gluten-free pancake recipes from the following blog.
Want more brunch ideas? Check out the 60 Best Brunch Recipes!
to service 3 up to 4
The use of buckwheat flour makes these pancakes gluten-free and gives them a delicious nutty flavor. Serve with fresh berries or strawberry compote and drizzle with maple syrup.
In a large bowl, combine the buckwheat flour, baking powder, baking soda, cinnamon, nutmeg and salt.
Whisk together the almond milk, eggs, maple syrup, avocado oil, apple cider vinegar, and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients and mix just until combined.
Heat a nonstick frying pan over medium-low heat and lightly coat with oil. Use a 1/3 cup spoon to pour batter into skillet. Bake pancakes for 1 1/2 to 2 minutes on each side, or until puffed and cooked through. If the pancakes brown too quickly, reduce the heat.
Serve with maple syrup and strawberry compote.