Buckwheat Pancakes

Gluten-free buckwheat pancakes with roasted strawberries on top - cookieandkate.com

Meet my new favorite pancakes, buckwheat pancakes. I’ll admit they aren’t the sexiest pancakes around, but they make up for their humble appearance with wonderful flavor and texture. Buckwheat, a gluten-free relative of rhubarb, has a delicate, almost nutty flavor all its own.

Thanks to the buckwheat flour, these pancakes possess a light and airy consistency that quietly surrenders to the pressure of a fork and soaks up maple syrup like a sponge. The pancakes pair well with roasted strawberries, as shown here, or with a healthy swipe of peanut butter or almond butter.

strawberries and buckwheat

This recipe was adapted from a fun new cookbook called Pancakes, by fellow food blogger Adrianna Adarme of A Cozy Kitchen. I visit Adrianna’s blog any time I need some creative recipe inspiration or a laugh, which is often.

Adrianna’s new (and first!) cookbook is bursting with 72 brilliant pancake recipes, half sweet (honey and oat, ginger pear, cinnamon-sugar popovers) and half savory (jalapeño corn cakes, goat cheese quinoa cakes, sour cream and chive latkes). If sky-high, fluffy pancakes are your jam, she offers a ton of options based on her buttermilk pancakes recipe. This book would be the perfect gift for the pancake/latke lover in your life. Congrats, Adrianna!

strawberriesbuckwheat pancake batterroasted strawberries and pancake batterGluten-free buckwheat pancakes - cookieandkate.comGluten-free buckwheat pancakes recipe - cookieandkate.com

Gluten-Free Buckwheat Pancakes
4.9 from 35 reviews
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Buckwheat gives these pancakes incredible flavor. This buckwheat pancake recipe yields deliciously light and thin pancakes. For pancakes that are even lighter in texture and flavor, use half all purpose (Adrianna's suggestion) or whole wheat pastry flour (my default). Recipe yields 8 pancakes (plenty for 2 people).
  • 1 cup buckwheat flour (or ½ buckwheat and ½ flour of choice)
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1¼ cups buttermilk, shaken*
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • Butter, for the skillet
Roasted Strawberries
  • 1 pint strawberries, hulled and sliced into bite-sized quarters or halves
  • 1 teaspoon sugar
  • 1 tablespoon maple syrup or honey
  1. Roast the strawberries: preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss berries with the sugar and maple syrup/honey. Arrange the strawberries in a single layer on the baking sheet. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).
  2. Make the pancakes: in a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.
  3. All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
  4. Preheat your skillet over medium-low heat and brush with 1½ teaspoons of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you'll know it's ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
  5. Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Repeat the process with the remaining batter, adding more butter when needed. Serve immediately.
Recipe adapted from Pancakes by Adrianna Adarme of A Cozy Kitchen.
*Make your own buttermilk with dairy-free option: combine 1¼ cups low fat milk (any variety of low fat milk should do—almond, soy, rice, low fat coconut) with 1 tablespoon + ¾ teaspoon lemon juice or vinegar and let it sit for 5 minutes before using.
If you love these pancakes: you'll also enjoy my buckwheat crepes recipe and my other pancake recipes!
A note on fluffiness: I tried forcing some extra height into these pancakes by using half whole wheat pastry flour and even folded in whipped egg whites, but neither made a significant difference. Then I took another bite and wondered why I was trying to make these marvelous pancakes something they're not. They're perfect just the way they are.


  1. says

    Oh, I love pancakes so much! I made a big batch of oat and pecan pancakes just this morning. I like to make a huge amount of pancakes, feed some to my family, then freeze the rest for my weekday breakfasts. I love to eat them with yogurt, honey, and banana slices. Those buckwheat ones are next on my list! :)

    • says

      Your oat and pecan pancakes sound wonderful! I love freezing pancakes, too. I froze the leftovers of all three batches of buckwheat pancakes. I’ve been enjoying them for breakfast since I got back into town!

  2. says

    Ever since I took my first bite of a buckwheat pancake I could never see pancakes the same way again. They are so delicious and I have them almost every morning. Roasted strawberries and almond butter are a fantastic idea for a topping. Coconut butter tastes amazing as well. I didn’t know buckwheat was a relative to rhubarb. Interesting!

  3. says

    I’ve actually never used buckwheat flour, but pancakes look like the perfect to use it. I love the deep color the flour imparts. These sound just delicious, especially with those beautiful strawberries!

  4. says

    Hi Kate. It’s my first time on your food blog and I love it! What a creative bio you have.:)
    Beautiful clean photos! I have a question: have you tried to make your own buckwheat flour by grinding it in a food processor? I’m cheap and wondering if that’s an option.
    I’m from Ukraine and was raised on buckwheat. It’s kind of like quinoa nowadays in North America. Was so popular. Many people have no idea how tasty and good for them buckwheat is. It’s nutritional values are even better than quinoa’s. And the taste…Love it!!! It’s so versatile too.

  5. says

    yum yum! Of all the flour experimenting I do, I’ve yet to try buckwheat but that’s about to change.

    That shot of cookie is so adorable!!

  6. says

    i agree, buckwheat is a delightful flour, perfect for pancakes! i usually use a combination of almond, oat, and buckwheat for my pancakes, but i will definitely give these 100% buckwheat pancakes a try :)

  7. says

    You’ve just reminded me that it’s been WAY too long since I’ve had pancakes! And you’re right, they don’t always look as fluffy and gorgeous as traditional ones, but I don’t care – to me, they’re just as delicious!

  8. says

    These look so fluffy! Do you make your own buckwheat flour (i.e. grind buckwheat grouts) or do you just buy the flour? I have some ripe fuzzy peaches and I can’t wait to try this with roasted peaches!!

    • says

      Hey Emily! I bought Bob’s Red Mill buckwheat flour, which is super fine. I heard from another commenter that she grinders her own using buckwheat groats in a coffee grinder. Roasted peaches would be lovely!

  9. says

    I don’t think I’ve ever made ALL buckwheat pancakes before but I love that hearty nutty flavor. and yay for Adrianna’s cookbook! I follow her blog as well and can’t wait to get my hands on it!

    • says

      I love the all buckwheat pancakes! They have so much more flavor than regular ol’ pancakes. I think you’ll love Adrianna’s cookbook, especially since you cook so many veggie burger/latke sorts of things!

  10. Mariam says

    Oh my yum! I wish strawberries where in season (and cheaper!) at my side of the world right now! Just a question, do you know of your buckwheat flour is raw or roasted? I usually grind my own buckwheat flour in my coffee drinker using raw buckwheat groats but I accidental bought roasted so was wondering if that’s what I should use!

    • says

      Hi Mariam! Thanks for commenting. If it’s any consolation on the strawberries, these pancakes are also great with peanut butter or almond butter. I just checked my flour and it doesn’t say it’s made with roasted groats, so I’m guessing it’s raw? Really not sure. I’m glad to know that you can grind your own buckwheat flour in a coffee grinder, though.

  11. says

    For how “unsexy” these look, holy cow are they great! We tried them out this morning and are ABSOLUTELY adding them to the rotation!

  12. Distracted cook says

    I just made these with blue cornmeal instead of buckwheat on accident while cooking with my two children. I only realized what had happened after I ate a few. Using 1 cup blue cornmeal actually made fantastic pancakes! Next time, I’ll taste my bulk goods before using and give the buckwheat a shot.

  13. Inés says

    Hi Kate :-)
    I just made your pancakes and the strawberry “sauce” and it turned out fantastically!
    I used cashew milk with lemon instead of the buttermilk, a cornmeal-and-carob-bean-gum egg and one half wheat flour / one half buckwheat flour.
    I never before had a recipe that produced so easily flippable and bakeable pancakes! They were so easy to handle, really beautiful, very fluffy and they didn’t even stick together after being stacked :-)
    I’m not sure whether I am that much into the buckwheat taste in combination with the sweet sauce, but in any case I was totally happy with the way your recipe turned out.
    Thank you for sharing this :-)

    • says

      Thank you, Inés! I’m so glad the pancakes turned out well for you. If you don’t love the strawberries with the buckwheat, the strawberries would be fantastic with ice cream or yogurt.

      • Inés says

        Hello Kate,
        Yes, your srawberries are definitely heavenly! I made them again today with another pancake variation, as I reveived quite a lot of strawberries (for just one person at least) as a gift this week. They were as good as the last time :-) I only knew stovetop-made sauce before, but this is also a lot easier!

  14. sasha says

    just made these, lovely, put mixed frozen berries with lemon juice in a pan and warmed them up instead and added a spoonful of yoghurt for serving, would add a few leaves of mint next time, great pancakes thank you

  15. Erica says

    Kate, this recipe is great. The pancakes are very light and fluffy. Made for a very enjoyable breakfast with yoghurt, banana and maple syrup!

    Thanks for sharing.


  16. says

    Hi Kate! I just wanted to let you know that my family made these pancakes about a week ago and they are so scrumptious! I’ve been reading your blog for a while now and you inspired me to create my own food blog. I just want to say thanks. So, thank you so much for your inspiration. Have a lovely day. (:

  17. Patti says

    I made these pancakes with coconut milk and lemon for the liquid, and half rice flour and half buckwheat flour (to keep them truly gluten free) and they were delicious! I served them with real maple syrup and a few blueberries (since that’s what I had on hand…no strawberries). It was so so yummy! I was so glad I found your blog and the recipe makes nice fluffy buckwheat pancakes. I will be enjoying this one again! :P

    • says

      Thank you for commenting, Patti! I’m delighted that you enjoyed the pancakes. This weekend, I made Simply Recipes’ buckwheat waffles, which are delicious! You might like that recipe, too.

  18. Heidi Schobel says

    It occurred to me tonight that a buckwheat pancake without sugar would make an awesome thin burger bun — yes!!!! I was right. Great recipe! Omitted the sugar and used a little olive oil in the batter. They came out amazing and now I can have a hamburger!!! I miss the bum part ao much!!!! Thanks!

    • says

      Heidi, I’m sorry I didn’t respond sooner. Your buckwheat buns are such a great idea! I love that you turned a sweet recipe into something savory and totally different.

  19. ruby says

    thanks for posting this recipe, i had the midnught munchies and had a 3 little ones and saved the rest for brekkie tommorow. :)

  20. says

    Thank you for posting this delicious recipe! I love buckwheat, but usually end up with drier baked goods when I sub it in. The buttermilk here sounds like the perfect remedy. I know what I am trying for breakfast this weekend!

  21. Susan Irwin says

    My kids just told me these were the best pancakes I’ve ever made. I often suck at it, so it’s high praise! I added a banana to the mix- so yummy! Thank you!

  22. Loraine says

    Yumm! Just tried these this morning after coming across your blog and they are delicious! We had them with almond butter, agave nectar and raspberries and blueberries. Just delicious!

  23. Alicia says

    Made these this morning with half buckwheat and half oat flour to keep them GF – they were ah-mazing! Thanks for the delicious recipe!! :D

  24. Lindainohio says

    Kate and Cookie– Just beginning to drop wheat out of my diet for health reasons and was missing pancakes something awful. Your recipe for buckwheat pancakes is so delicious. I went traditional with butter and real maple syrup on top and feel that the taste was off the charts better than the pancakes I used to eat. Will definitely come back to your site for more inspiration!

  25. Olivia says

    I tried this recipe, but added a bit of rice and tapioca flour to the buckwheat, and they came out so fluffy! Thank you for this recipe!

  26. Linda says

    Made these this morning. They were soooo good. I’ve tried several buckwheat recipes, and let me tell you, this is the best!! They were surprisingly fluffier than expected. I did add cinnamon and ginger and subbed in Stevia instead of sugar. So excited to have a yummy pancake recipe for our gluten free family. Thanks!

  27. says

    Hi Kate,

    Thanks so much for this recipe. My oldest daughter has been having a lot of difficulty with allergies, and I’ve been struggling to find grains and seeds that agree with her. This was a winner both taste-wise and allergy-wise, so thank you! I’ve never been disappointed by a recipe of yours. :-)

    • says

      Yes, I believe so! You will need to turn it into “buttermilk” by adding an acid. See my note with the asterisk for details.

  28. brandi says

    Hi, I want to make these, but I can’t eat buttermilk. How could I use rice milk to become like buttermilk??

    Advice much appreciated!

    • says

      Hey Brandi, that’s no problem. You can make your own buttermilk substitute by combining 1¼ cups rice milk with 1 tablespoon + ¾ teaspoon lemon juice or vinegar. Let it sit for 5 minutes before using it in the recipe as directed.

  29. Dianne says

    I adapted the recipe by using soy milk and 1 1/2 Tablespoons white vinegar, let set 5 minutes and 2 tablespoons chia seeds ground in coffee grinder and 2 tablespoons of hot water mix until spongy. As my husband is gluten, dairy and and egg intolerant. They turned out very good. Will make again.

  30. Mary says

    I am just finding your blog. I tried these pancakes this morning. We eat buckwheat for health reasons and because we eat gluten free. Despite it’s name, buckwheat is gluten free! I used a half a cup of a gluten free flour blend. They were amazing! Thanks so much for sharing!

    • says

      Mary, I’m so glad you enjoyed the pancakes! If you eat gluten-free oats, I think you would also enjoy my banana oat pancakes!

  31. Trevor says

    Regarding fluffiness: I made the batter before I took a shower. So it sat for about 20 minutes on the counter. I could tell the batter was a little bubbly when I came back. I’m guessing the buttermilk/soda/powder started doing its thing. Even with all buckwheat flour, these were so fluffy and thick!

    • says

      Interesting! Thank you for the feedback, Trevor. My pancakes never ended up thick, but I’m going to try letting the batter rest before I cook up my next batch and see if that does the trick.

  32. says

    Completely delicious and satisfying . . . I used plain greek yogurt, a bit thinned (1 c yogurt, 1/4 c water). All I can say is, they were fluffy, huge and wonderful. Thank you. :-)

  33. tamsin says

    Please could you tell me what kind of buckwheat flour you used? My pancakes looked very pale in comparison and I was so excited to achieve the dark pancakes you made… Im based in the UK so not sure if we have the same brands. any pointers would be great. LOVE love love your blog!

    • says

      Hi Tamsin! That’s interesting that your pancakes were lighter in color. I’m not sure why that happened. I either used Arrowhead Mills or Bob’s Red Mill brand flour. I can’t remember which, I’m sorry!

  34. Jolene says

    Hi, I noted your comment on the extra height – I seem to have a lot of fluffy height! I didn’t have buttermilk so I used natural yoghurt and almond milk – the batter was thick and the pancakes almost an inch thick! Fabulous!

  35. Malita says

    This is my go to recipe for buckwheat pancakes, delicious with sliced banana too! I never seem to have baking soda and mine come out a bit thicker and more fluffy so that may be what’s making yours thinner, just a thought

    • says

      Thanks, Malita! I’m glad your pancakes turn out fluffy. I should try them again with my new buckwheat flour and see if I get different results.

  36. Alexis says

    I’ve tried so many buckwheat pancake recipes and they haven’t been great, these are GREAT!
    My substitutions:
    – I used vanilla stevia instead of sugar – 2 drops
    – Added frozen blueberries
    – I never have buttermilk around so I used a combo of plain yogurt and unsweetened almond milk… still worked GREAT!
    Thank You!

  37. Gail says

    I am just sticking my toe into the gluten-free water (in preparation for doing a 3-month gluten free trial). I love to bake, so I’m in a little bit of mourning! Bought Arrowhead Mills organic buckwheat flour and today went in search of a pancake recipe and this was the first one I found. Just finished my pancakes – they were incredibly good. What a relief. Easy to make. No problem with the texture, light and flavorful, no off-putting flavors. In terms of height or fluffiness? – the batter was pretty thick, but after scoping into pan it is easy to shake the pan side to side a bit which nicely flattens out the thick dollop of batter (or I’m sure you could do with a spoon). They are a little lacy on the edges and a nice lightness but with substance too. Perfect. I’m so relieved! The only change I made to the recipe was to substitute coconut palm sugar for the 1 T sugar in the batter. I look forward to trying the roasted strawberries. Thanks for this recipe.

    • says

      Gail, thank you for the glowing review! I’m glad you found these pancakes. I also have some oat flour-based banana pancakes that you might enjoy!

  38. ariel says

    Just made this vegan with flax egg (2tbsp ground flaxseed + 5tbsp water) and it came out delicious, especially with vegan chocalate soy spread and agave nectar syrup :) Thank you!

  39. Ritu says

    Hi Kate, found your blog while searching for buckwheat pancake recipe. Tried your recipe for dinner tonight. They were delicious

  40. Bee says

    These were delicious! Thanks for the recipe; we are trying to go gluten free for a while and this is a great addition to our menu. We added mini choloate chips for my son. Yum!

    • says

      Thank you, Bee! Glad you all enjoyed the pancakes. You might also enjoy my oat-based pancakes! (Pumpkin, banana, yogurt, oh and oat waffles, too!)

  41. Tiffany says

    Ho-ly. Mo-ly. WOW! I woke up feeling like buckwheat pancakes, didn’t feel like looking for the simple recipe I had somewhere in my cookbooks, so googled one, and found and made these. INCREDIBLE!!!! They totally made my day. Thanks for the note on making your own butttermilk. I had some half-and-half and coconut milk. Used about 1/2 to 3/4 cup of that with water to thin it out. Added some thawed blueberries to the batter. They were friggin’ delicious!

  42. says

    WOW!! These pancakes are fantastic! I was worried at first because the batter was thin, but they got really crispy around the edges. I think they’re the best pancakes I’ve ever had. :-)

    I used ghee to fry them and added a few dark chocolate chips in for a little extra yum. (No strawberries in the house this morning.)

    Talk about a great way to start my day. I’ll be making these again and again! Thank you!

  43. Christine says

    EXCELLENT! My autistic stepson pounded these, and picked up all the crumbs!! I was pleased that one recipe made just enough for 3 Will look over your other gluten-free recipes! I have already decided to give the ginger bread granola as Christmas gifts! I’m not vegetarian, but I am a veggie lover, and I will be sure to look over all your recipes. Love the web site!

    • says

      Thank you, Christine! I’m glad you three enjoyed the pancakes. I have quite a few other gluten-free pancakes and waffles (just posted pumpkin waffles today)!

  44. kelseauz says

    hello, we ground our own buckwheat and used it for this recipe, however, when we cooked it it came out cooked on the outside but not cooked inside. i noticed that other recipes use butter/oil in the batter whereas yours does not. any thoughts as to why our result was less than good? thanks

    • says

      Hummm, that’s strange. I haven’t heard of that happening. Are you sure your baking soda and baking powder still work? I’m not sure why else that would happen. I don’t think it had to do with the lack of fat in the batter, though.

  45. Luna says

    These are the best pancakes ever, thanks so much for sharing! I have used the bicarbonate of soda only – for a boy who can’t have baking powder – and they still taste wonderfully :)

  46. Courtney says

    Though I make adjustments I absolutely looove this recipe! In place of buttermilk I use full fat coconut milk. For my 2 year old son I sub out the sugar for Maple syrup (A few tablespoons) and sometimes sprinkle in some brown sugar. For me I use the sugar but it can go without just fine. It’s also good without the vanilla. I leave out the baking powder entirely. (I’m a minimalist baker ;) )

  47. Bonnie says

    Hi, I made these just now and found them quite good. This may have been the first time I used almond milk for my buckwheat pancakes ( which I have eaten for years). I have been cutting most dairy out for a few months and actually most grains,but decided since I was off the wagon thru the holidays I would do a gluten free pancake this am. I did the cider vinegar in the milk and used maple syrup for the sugar (not quite a tablespoon). They were quite fluffy as I think the vinegar reacted with the baking soda. They had a bit of a different taste but that might have been the almond milk ( the taste is never quite the same as cows milk). Some buckwheat flours taste a little different because I have not been able to reproduce the flavor of what I used to use. I think this batch is bobs red mill, but I have tried grinding some my self as well. I’m not sure what brand I used to use, but it was alittle more distinctive tasting than what I have had the past few years. I wish I knew what the difference was. I did not do the fruit but it did look lovely. Thanks.

    • says

      Hey Nikki, I’m sorry, I don’t provide nutrition details. They vary widely depending on serving size, actual ingredients used, etc. I would hate to provide inaccurate information to my readers.

      You can look up the recipe on myfitnesspal.com if you’d like to see their estimates. If you do, please feel free to share your results in the comments section for the recipe!

  48. Ilknur says

    I just made these pancakes. They are far better than regular pancakes and turned out very fluffy. I used whole milk and made my own buttermilk with vinegar. I also used some Nutella and orange zest and they were delicious! I will make again and again! Thank you for this amazing recipe I can finally eat pancakes too

  49. Tiffany says

    I have tried a lot of Buckwheat pancake recipes and this is one of my favorites! Instead of milk, though, I added 1 cup non-fat yogurt and 1/4 cup milk. The yogurt adds some fluff to these delicious pancakes!

  50. Ed Orcutt says

    Tried these today with almond milk/vinegar substituted for buttermilk. The batter stemmed awfully thin. I found it impossible to cook more than one at a time since the batter would spread out so much. I ended up adding additional buckwheat flour to thicken the batter. Relative to other pancake recipes I’ve tried, this seems to call for a greater volume of liquid. I don’t see other comments of a similar nature. They turned out fine but I remain bothered. Is the batter really supposed to be thin?

    • says

      Hi Ed, I’m not sure what happened with your pancake batter, but it doesn’t sound like the batter I remember and the batter that the other commenters have made. I’m sorry, not sure what happened there. Sometimes it helps to let the batter sit for a few minutes so the flour can absorb some moisture.

  51. says

    At a cabin in the woods today with limited provisions and decided to bake. Googled buckwheat pancakes and found yours. They were wonderful! Sour cream and milk substituted for the buttermilk. Served them with butter and pure maple syrup. Perfect. Thank you.

  52. says

    Oh my goodness!!!!!! I can’t believe how good they taste! I’m a vegan, so I made the “buttermilk” the way you described it (with lemon juice) and I used egg replacer. Also, I used strawberry jam, since strawberries are out of season here.. Nevertheless these pancakes are absolutely fantastic. Thank you so much!!

  53. Amanda says

    I can’t believe how much I love these pancakes, thank you for sharing this recipe. Breakfast Perfection.

  54. Amanda says

    Just tried this recipe and it was awesome with some maple syrup and peanut butter! Next time I’ll try it with half wholemeal flour and see how that turns out. Thank you!

  55. says

    I made these buckwheat pancakes on Good Friday and they were delicious! The whole family loved them and they were so quick and easy. I served them with a syrup I made from homegrown quinces, strawberry guavas and rose hips. There’s a photo on my FB page (I don’t use Instagram, sorry): http://goo.gl/Ox3paF. Thanks for a great recipe! I think I’ll make some more today, actually!

  56. Gabriela says

    Hey Kate,My name is Gabi, I am from Poland. I woke up this morning and thought i need something Warming up for breakfast something hearty and delicious, I was looking for recipes in internet and I saw this one,decided to cook bucketwheat pancakes…. I LOVE them, they are on my plate right now waiting for me to eat them and enjoy them:)
    I really like your recipes, I started being interested in bucketwheat,millet, corn flours month ago, and it is a hudge benefit to my health

    Xo Gabi

    • says

      Thank you for saying hello, Gabi! So glad you’re enjoying the buckwheat pancakes. I use lots of healthy, whole grain flours, so you might enjoy some of my other recipes, too!

  57. Caroline says

    My husband and I LOVE these pancakes. This is my go-to recipe for pancakes now. :-) Thank you, Kate!

  58. Jenny says

    Hi Kate

    We tried these for the first time this morning and we’re so impressed. I used almond milk with a squeeze of lemon and added lemon zest and cinnamon to the batter. Perfection! I agree that they’re great the way they are – no extra fluffiness needed!Thanks for a fantastic recipe!

  59. max says

    I make two beautiful versions with no salt and no sugar.

    1. Soury version: buckwheat flour, feta gout cheese, garlic and sparkling mineral water. All mixed well. Garlic and cheese to your taste. Use non stick pane with just a bit of organic coconut oil.

    2. Sweet version: the pancake is not sweet but it is used with sweet feelings like honey and crashed nuts ( use your imagination ).
    Ingredients are the same as for 1. but cheese and garlic replace with some full cream organic milk.

    And if you are skillful enough they can look beautiful also.

    Best regards.

  60. Jo says

    Hi Kate,

    Do you know if I can make my batter the night before and if the batter can be stored? :)

    Thanks so much!


    • says

      Hi Jo! I think you would be better off storing the dry ingredients and the wet ingredients separately until you’re ready to mix and serve. Baking soda starts bubbling right away, so I think the bubbles would be gone by the next day and you would probably end up with flat pancakes.

  61. Stacy says

    I just made these for my family this morning and they were a hit. I’ve been gluten free due to lyme disease for about 7 months now. I have tried other pancake recipes and they were a big fail. But not this one. My husband and I loved the roasted berries, and my 9 year old just ate them plain! I left the sugar out (since sugar is a no-no too) and hoped for the best, and it was all good. I plan on making these many times this summer rotating the roasted berries as they come into season!

  62. Diane says

    Hello Kate,

    Thanks fro sharing this recipe. It’s been a while since I bought buckwheat flour and was resting there on the shelf. I did the pancakes this morning. They are great :)

  63. Shareena says

    Hi there,

    I loved these pancakes! They were fluffy and tasty. I added blueberries :) Thank you for sharing such a great recipe. One question: do you know what the nutritional content is per serving?


  64. Meg says

    Ahhhh! What did I do wrong?? I followed the recipe and subbed buttermilk with almond milk the way you explained. My pancakes are so thin and break apart when o flip them. So sad! Any thoughts?!

    • says

      Oh no! I’m so sorry to hear that, Meg! I haven’t heard of any other reports of falling apart pancakes. I don’t think it had to do with the buttermilk. Are you sure you didn’t forget the egg? And you used 1 cup of buckwheat flour? I’m really not sure what happened. :(

  65. Dee says

    This recipe works great, but to make it a tad healthier and fruitier, I made the following modifications:

    3/4 C buckwheat flour
    1/2 tsp each baking soda and baking powder
    1/2 tsp cinnamon power and/or 1 tbsp raw cacao powder (optional)
    1 medium-sized ripe banana
    1 small egg
    1/4 tsp vanilla extract (optional)
    1/2 C buttermilk (I use 1/2 C unsweetened soy milk with just over 1/2 tsp apple cider vinegar)
    1 tbsp honey (optional) – skip this if you are eating the pancakes with something sweet, like maple syrup or jam
    Frozen blueberries
    A small amount of coconut oil for cooking

    1) Combine dry ingredients in a bowl.
    2) Combine buttermilk with banana, egg, vanilla, and honey, and blitz in a blender.
    3) Add liquid mixture to dry ingredients and mix well.
    4) Grease non-stick frying pan with a little bit of oil and add tablespoon-full amounts of pancake batter. Sprinkle 3-4 frozen blueberries on top, evenly spaced. Cook on low-medium heat. Turn after a few minutes. Each side should be a nice, caramel brown colour. Be careful not to burn or undercook them! It might take a few tries to get it right.

    Enjoy! :)

  66. Veronica says

    All the way across the other side of the world I just made this with agave sugar and had the pancakes with strawberries and cream. Yum! We don’t use buckwheat flour a lot in Australia but I now will be.

  67. Hazel says

    They were brilliant! I bought some in a cafe yesterday and they were terrible so I wanted to try making them myself. Using your recipe was a dream. Thanks so much for sharing!

  68. Ann says

    These pancakes were absolutely amazing! I just had one concern, the batter somehow managed to thicken in the time it took me to hear the skillet and by the third pancake I was practically scooping cookie dough, is it supposed to be like that? And if not, then a reason why that happened?

  69. Debby says

    I came across the recipe for Buckwheat pancakes when I was looking for a way to make them myself. I used all buckwheat that my husband had just ground for me and no flour. These were great! Had some left over so I thought I would give our dogs some and they even loved them too kept wanting more. This is a Keeper!

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