These quick and easy Buckwheat Pancakes have a hint of nuttiness thanks to healthy buckwheat flour! With a touch of sugar and a pinch of cinnamon, this delicious and naturally gluten free breakfast is ready to eat in just 30 minutes.

One of my favorite ways to have fun in the kitchen is through experimenting with new types of flour. Pancake batter is especially fun to play with because it’s like a blank canvas! Whether you make these oat flour pancakes, almond flour pancakes or even these flourless chickpea pancakes, you’re bound to achieve fluffy and delicious results.

This buckwheat pancakes recipe is no exception. Naturally gluten free buckwheat flour is just as fun to play with and gives you nutty-tasting, soft, fluffy, and almost black pancakes every time. Bonus: these pancakes are just as easy to make as your everyday banana yogurt pancakes or cinnamon chocolate chip pancakes and taste just as good, too!

Recipe features

• These fluffy buckwheat pancakes are humble, rustic, and light thanks to the nutty, naturally gluten free buckwheat flour.
• It’s a quick, easy, and healthy breakfast that’s ready in about 30 minutes.
• Customize your pancakes any way you like! Fold mix-ins into the batter or top the stack with maple syrup, banana slices, powdered sugar, or anything else you love.

Ingredients

Eggs – Remember to place the eggs on the counter for 20 to 30 minutes before you start making the pancakes. Room-temperature eggs are always better to work with!

Milk – You can use any kind of dairy or non-dairy milk in the pancake batter.

Buckwheat flour – This is a gluten free flour made from ground buckwheat. Its hearty, earthy, and nutty flavors are infused into the pancakes, making them feel more rustic than regular wheat flour-based pancakes.

Sugar – Cane sugar adds some sweetness to the pancakes. 

Cinnamon – This also adds a warm sweetness and a touch of spice. Feel free to add a pinch of nutmeg, allspice, and/or pumpkin pie spice or 1 teaspoon of vanilla extract to make them extra comforting. 

Instructions

Step 1: Whisk the wet ingredients. Whisk the eggs and milk together in a mixing bowl.

Step 2: Add the remaining ingredients. Add the buckwheat flour, sugar, cinnamon, baking soda, and salt to the same bowl. Stir to combine. 

Step 3: Cook the pancakes. Cook scoops of the pancake batter on a pre-heated griddle or skillet. Flip when you see bubbles forming on top and cook for 30 seconds to 1 minute on the other side. Repeat with the rest of the batter, then enjoy! 

Tips and FAQs

• Is the batter too watery? Try stirring in a tablespoon of flour at a time until it thickens.
• If the buckwheat flavor is too strong, substitute ⅓ to ½ cup of it with brown rice flour or all purpose flour.
• Mix-ins are more than welcome here! Fold chocolate chips, blueberries, diced apples or pears, mashed bananas, or lemon or orange zest to give the buckwheat pancake batter more texture and flavor.

Pancake topping ideas

• Maple syrup is a must-have! 
• Elevate them with whipped cream or powdered sugar.
• Add a dollop of sweetened or unsweetened applesauce.
• Spread a dollop of nut or seed butter on top, like peanut butter, almond butter, cashew butter, homemade Nutella, sunflower seed butter, or tahini.
• Use fresh fruit, like raspberries, banana slices, or strawberries.

What is buckwheat flour?

Just like oat flour and almond flour, buckwheat flour is a nutty-tasting and rustic flour made by grinding a seed, nut, or kernel into a fine powder. And despite “wheat” being in the name, buckwheat flour is actually gluten free as it’s made from ground buckwheat seeds. 

It’s quite good for you, too. Buckwheat flour is classified as a low-GI food and an excellent source of fiber, benefitting your gut health and blood sugar.

Are the pancakes gluten free? Vegan?

These pancakes are gluten free but not naturally vegan. I haven’t tested them without eggs but you could try replacing them with two flax eggs (2 tbsp ground flax + 6 tbsp water) to make vegan buckwheat pancakes.

What goes well with buckwheat pancakes?

Serve these buckwheat pancakes with a coffee tahini smoothie, hash browns, fresh fruit, homemade cold brew, or tofu scramble for a hearty and nourishing breakfast.

Storage

Refrigerator: The leftover pancakes can be stored in an airtight container in the fridge for 3 to 4 days. 

Freezer: Place a piece of parchment paper in between each pancake to prevent them from sticking. Transfer to a freezer-safe bag or container and freeze for up to 2 months.

More healthy pancake recipes

• Vegan Oatmeal Pancakes
• Cottage Cheese Pancakes
• Flourless Chickpea Pancakes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!