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Buckwheat Pancakes

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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!

strawberries

buckwheat pancake batter

roasted strawberries and pancake batter

Gluten-free buckwheat pancakes - cookieandkate.com

Gluten-free buckwheat pancakes recipe - cookieandkate.com

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Gluten-Free Buckwheat Pancakes

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Category: Breakfast

★★★★★

4.8 from 71 reviews

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).

Ingredients

Pancakes

  • 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
  • 1 ¼ 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

Instructions

  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 1 ½ 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.

Notes

Recipe adapted from Pancakes by Adrianna Adarme of A Cozy Kitchen.
*Make your own buttermilk with dairy-free option: combine 1 ¼ 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.

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.
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Comments

    Leave a comment below:

    Your comments make my day. Thank you!

    ★☆ ★☆ ★☆ ★☆ ★☆

     

  2. 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! :)

    Reply

    • 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!

      Reply

  3. 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!

    Reply

  6. 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!

    Reply

  8. 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.

    ★★★★★

    Reply

    • Hi! I’ve never ground my own buckwheat, but the buckwheat flour I have is not toasted or cooked, just ground buckwheat, so I’m sure you could make your own if you don’t have a cheap source to buy from! Happy baking.

      Reply

  14. 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!!

    Reply

  16. 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 :)

    Reply

  18. 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!

    Reply

  22. 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!!

    Reply

    • 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!

      Reply

  24. 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!

    Reply

    • 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!

      Reply

  25. 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!

    Reply

    • 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.

      Reply

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

    ★★★★★

    Reply

  31. 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.

    Reply

  32. 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 :-)

    Reply

    • 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.

      Reply

      • 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!

        Reply

  34. 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

    ★★★★

    Reply

  35. 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.

    Erica

    ★★★★★

    Reply

  36. 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. (:

    ★★★★★

    Reply

  37. 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

    ★★★★★

    Reply

    • 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.

      Reply

  38. 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!

    ★★★★

    Reply

    • 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.

      Reply

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

    ★★★★★

    Reply

  40. 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!

    Reply

  42. 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!

    Reply

  43. 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!

    Reply

  44. 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

    Reply

  46. 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!

    ★★★★★

    Reply

  47. 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!

    ★★★★★

    Reply

  48. 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!

    ★★★★★

    Reply

  49. 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. :-)

    ★★★★★

    Reply

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

      Reply

  52. 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!
    Brandi

    Reply

    • 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.

      Reply

  53. 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.

    ★★★★

    Reply

  54. 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!

    Reply

    • 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!

      Reply

  55. 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!

    Reply

    • 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.

      Reply

  56. 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. :-)

    Reply

  57. 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!

    Reply

    • 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!

      Reply

  58. 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!

    Reply

  59. 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

    Reply

    • 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.

      Reply

  60. 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!

    Reply

  61. What a great recipe – with fresh blueberries dropped in the batter after spooning it in to skillet. Delicious.

    ★★★★★

    Reply

  62. 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.

    ★★★★★

    Reply

    • 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!

      Reply

  64. 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!

    Reply

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

    Reply

  66. 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!

    Reply

    • 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!)

      Reply

  68. 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!

    ★★★★★

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  69. 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!

    Reply

  70. 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!

    Reply

    • 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)!

      Reply

  71. 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

    Reply

    • 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.

      Reply

  72. 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 :)

    ★★★★★

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  73. 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 ;) )

    ★★★★★

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  74. 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.

    Reply

    • 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!

      Reply

  77. 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

    Reply

  78. 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!

    ★★★★★

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  79. 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?

    Reply

    • 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.

      Reply

  80. 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.

    ★★★★★

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  81. 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!!

    ★★★★★

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  82. I have made these with whole milk and buttermilk, and both times they were wonderful! Thanks for the recipe!

    ★★★★★

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

    ★★★★★

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  84. 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!

    ★★★★★

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  85. 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!

    ★★★★★

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  86. 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

    ★★★★★

    Reply

    • 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!

      Reply

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

    ★★★★★

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  89. 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!

    Reply

  90. 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.
    Max.

    Reply

  91. Hi Kate,

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

    Thanks so much!

    Jo

    Reply

    • 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.

      Reply

  92. 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!

    ★★★★★

    Reply

  93. 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 :)

    Reply

  94. 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?

    Thanks!

    ★★★★★

    Reply

  95. 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?!

    Reply

    • 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. :(

      Reply

  96. 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! :)

    ★★★★

    Reply

  97. 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.

    Reply

  98. 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!

    ★★★★★

    Reply

  99. 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?

    Reply

    • Hi Ann, good question! That’s just what happens when the baking soda reacts with the buttermilk, nothing to be concerned about! The reaction is responsible for all those little air bubbles that make your pancakes nice and fluffy.

      Reply

  100. 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!

    ★★★★★

    Reply

  101. These pancakes are great! Even with full fat coconut milk. Light and fluffy – just what I ordered ;-) Thanks so much, this is my go-to recipe from now on.

    ★★★★★

    Reply

  102. Cleaning house for company is a good way to loose things like an old favorite Buckwheat Pancake recipe.
    Your photos looked like the Buckwheats I used to make, thin but dense with flavor. And having read your concern for fluffiness I was expecting the same thin cake as I got before.
    I stirred in half a chopped peach to my first batch and to my surprise my first one came out thick and much fluffier than my old recipe.
    Your recipe produces a cake that more closely resembles my concept of a pancake.
    Yours easily replaces my old recipe.
    Thanks for publishing it!

    Reply

    • Well, hmmm! I don’t know what was up with my batch (shown here), but it sounds like most people’s pancakes are nice and fluffy and for that I am glad. :) Thanks you for commenting!

      Reply

    • Hi James, almond milk will work, but see my recipe note on how to turn it into “buttermilk”. Stevia, I’m not sure about. Pancakes typically contain a small amount of sugar, which I’ve heard helps prevent the outsides from burning against the griddle. You could definitely replace the sugar with maple syrup.

      Reply

    • No, it’s not! I’ve heard from readers that these pancakes turn out well with flax eggs, though, and you *might* be able to get away with skipping the egg altogether, which has worked well for me in another recipe but I’m not sure about this one, given that it’s gluten free.

      Reply

  108. Because of a certain diet I’m on, I’d like to use nonfat milk only and not turn it into a “buttermilk.” Will that still work? I don’t mind if it alters the taste and texture, I’m sure it will, but just want something that will still be held together and cook up okay.

    Reply

    • Hi M, nonfat milk shouldn’t be a problem. However, the baking soda needs the acidity of buttermilk (or milk combined with vinegar or lemon juice) or it will taste very bitter. If you can’t do buttermilk, I’d say try omitting the baking soda and upping the baking powder to 1 1/2 teaspoons. That’s my best guess.

      Reply

  109. Hi Kate! I love buckwheat pancakes and those look fantastic. I can’t handle the cuteness of your blog and dog:) Furry companions are the best!

    Reply

  110. These buckwheat pancakes were absolutely delicious! I will never go back to plain flour pancakes. I substituted one tablespoon of honey for the sugar and it turned out great. Thank you!!

    Reply

  111. I made these for my 2 year old yesterday (and again today!) and she loved them. I used 1/2 buckwheat and 1/2 Pamela’s gluten free pancake mix the first day, and 1/2 buckwheat and 1/2 Pamela’s all-purpose GF flour and both worked well. Also, since I didn’t have buttermilk on hand, used 3/4 c plain, full-fat yogurt mixed with 1/2 c water. The pancakes turned out amazing. Light and fluffy–just perfect!

    ★★★★★

    Reply

  112. Hi Kate, I have some buckwheat flour in the freezer and was looking for recipes to make it with because it is nearing its best before date. I chanced upon your pancake recipe and I gave it a try. I am new to the taste of buckwheat as it is not normally part of our diet here in the Philippines but some specialty stores stock up on these and other healthy flours. Anyway, I loved the pancakes the first time I tried your recipe. This morning, I used greek yogurt because I have some on hand. I thinned it with milk in equal proportions. The pancakes turned out thick, just like the results of the commenters who swapped yogurt for buttermilk. Either way, they tasted the same which is amazing. Thanks for the recipe!

    Reply

  114. So delicious! I made mine with the almond milk recipe you provided, but I can’t imagine how wonderful these must be with actual buttermilk. I have been dying to find a good recipe for gluten free pancakes, and these did not disappoint. So filling too.

    ★★★★★

    Reply

  115. Just tried these pancakes and they were fantastic with blueberries, lemon juice and xylitol.
    Doing a candida cleanse and it fits the bill for a delightful treat, thank you!

    Reply

  116. I just tried these pancakes for the first time this morning for a birthday breakfast and they were fabulous with a few substitutions: Not having buttermilk on hand, I soured 2% milk with lemon and vinegar. To the batter, I added about a 1/2 cup of toasted walnut pieces. I put = amounts of oat flour with the buckwheat flour. Since we were out of strawberries, I made a sauce to go on top of the pancakes, heating 2 cups of frozen mixed berries with a 1/4 c of sugar and mixed in a slurry of 1 &1/2t of cornstarch, 1T water and 1T fresh lemon juice boiled for a minute and added 2 t of cherry liqueur.My husband and I adored the pancakes. Thank you!

    ★★★★★

    Reply

  119. Went looking for a buckwheat recipe to make for Shrove Tuesday tomorrow. I was raised Catholic in Maryland but we always walked up the hill to the episcopal church for buckwheat pancakes, sausage, and applesauce on Shrove Tuesday. It was a fundraiser for them. Good excuse to make these tomorrow night!

    Reply

  120. So very tasty! I made these for valentines today and added 1/4 c cocoa powder and a mashed banana (adds sweetness and makes them extra moist) ! I also used almond milk since we don’t do dairy. Served with strawberries blueberries and coconut whipped cream.

    Thank you !

    ★★★★★

    Reply

  121. Hi Kate! With 215 comments, you already know this recipe is amazing, but I had to add another. I’m moving my family toward paleo due to some grain sensitivities. I was sad about losing our favorite cookie and kate pancakes and waffles. Silly me! This recipe…my children exclaimed, “These are the best pancakes I’ve ever eaten”. That is straight out of the mouths of kids, regarding buckwheat. I can’t wait for strawberry season so I can try them with roasted berries. Thank you so much.

    ★★★★★

    Reply

  122. Like Lisa above me stated, you already know how amazing these pancakes are but I just had thank you for such a great recipe! My boyfriend and I make them all the time for ‘brinner’ (bfast for dinner) but this last time we got caught up in the side dishes and let the batter sit out on the counter for at least an hour before griddling them up… Turned out to be a tasty mistake. They were fluffier than ever.

    Anyway, thanks to you and Cookie for all the research you do! (In the name of science and health obviously ;))

    P.S. I always fold in some sort of fruit to the batter at the end. Bananas, blueberries sometimes even Pineapple, allllll good.

    ★★★★★

    Reply

  123. Just made these and they are quite tasty. I used almond milk and half buckwheat half oat flour. They are soft and light and melt in your mouth. Flavor-wise they are a bit bland, BUT that’s actually positive: they can be made into sweet, savory, or anything in between. They are a great blank canvas so to speak. I added some mini chocolate chips and put some coconut spread on them, but I could see using them as a sub for English muffins in an egg sandwich, or even making a sort of crepe and filling with eggs and veggies. Will definitely make these again!

    ★★★★

    Reply

  124. I have wanted to cook with buckwheat flour for a while now. I found the pancake recipe in your blog this afternoon. I used almond milk with the lemon juice. The pancakes were very tasty! My husband and I both thought they had a fragrance reminiscent of chocolate. We enjoyed them very much. I can’t wait to make them again and experiment with yogurt. I read in a few of the comments that the yogurt makes the pancakes more fluffy. I also want to try using half buckwheat flour and half Better Batter flour blend (gluten-free). Besides taking the bitterness of the soda out of the batter, I think buttermilk or sour milk makes the pancakes more tender. I will be reading more or your blog to get more tasty recipes for my family. Thank you!

    ★★★★

    Reply

  125. Super easy . . . . added a couple of tablespoons of cornstarch to the cup measure before measuring the buckwheat flour, and a rough tablespoon of melted butter to the batter, as well as some cinnamon. The results: fluffy buckwheat goodness eaten shamelessly with warm maple butter. Can’t belive there are any left. Will try dairy free option next. Thank you Kate :-)

    Reply

  126. These are just brilliant, thank you. Have made them twice now and the whole family loves them. Just had them w spiced glazed pears with honey. Tell me though – when you freeze them, how do you reheat them? We don’t have a microwave – is that the trick?

    Reply

    • Hi Rosie! So glad you’re enjoying them. I have best luck reheating them in the microwave but you can also [carefully] reheat them in the toaster.

      Reply

  127. I just made these pancakes for the third time – love them! Unfortunately, my brain was temporarily AWOL and I forgot to put the egg in. Guess what? They still turned out great! Only with Kate’s recipes can you make a mistake like this and STILL end up with food that tastes amazing!

    Reply

  128. +Leave out the sugar for diabetics. Also ok to use skimmed milk. Also good with a squeeze of orange and lemon juice.

    ★★★★★

    Reply

  129. I had buttermilk left over from another recipe and decided to make these for Sunday morning breakfast. I used all buckwheat (did not do the half & half buckwheat/regular flour) and was a bit concerned that the batter was so thick. I was afraid they’d turn out to be rocks. No need to worry, however; they were perfect and delicious! My husband, a true (traditional) pancake connoisseur, really liked them. They are very light in texture and delicious. They are also very filling — those left over will make excellent snacks. Thank you for this recipe.

    ★★★★★

    Reply

  131. Just made the buckwheat pancakes. What a pleasant surprise! I actually managed delicious, light, crispy pancakes made from scratch. I used sprouted buckwheat flour and curdled almond milk following proportions given in recipe. Thank you for a recipe that works for me!

    ★★★★★

    Reply

  132. Hi Kate, and Cookie too! I made these buckwheat pancakes moments ago and they are delicious… I am so happy with this recipe and I added fresh strawberries from my garden as well. I made the buttermilk with almond milk and your vinegar formula, and just added some cinnamon and nutmeg on top before I ate them. Yum !! Great recipe thank you!

    Reply

  134. I made these pancakes without the sugar and had them with creamy garlic mushrooms – they were absolutely delicious!! They felt sooo nutritious too! Thank you for this brilliant recipe, it’s definitely going to be a regular for me!

    Reply

  135. Hi Kate,
    Thanks for the recipe! My husband and I love these! I am allergic to wheat and had and old recipe for buckwheat pancakes I made in a drawer. When we moved I missed placed it. This is wonderful and very similar to my lost recipe. I do add a tablespoon of oil to the batter as this was in my old recipe. My husband uses the batter for waffles and they work wonderfully. Today I added a half cup of almond flour as you suggested we could to half cup of buckwheat. It turned out great. Maybe a bit more crisp. Good news less carbs this way. Many thanks for the recipe. A staple in our home.

    Reply

  136. These are my favorite buckwheat pancakes I have made so far… Thank you! Even my 5 year old loves them!

    Reply

  137. I’ve made these pancakes several times now, with the dairy-free buttermilk option (I use almond milk) and half buckwheat flour, half AP flour. They’re perfect! I’ve tried so many dairy-free pancake recipes, and few have I ever made more than once. I like it with a cinnamon banana compote, with a bit of apricot jam for acidity. Seriously, these are perfect! Thank you!!!!

    ★★★★★

    Reply

  138. Blended half rice flour w buckwheat flour and substituted whole milk yogurt for buttermilk. Delicious with bananas and maple syrup too. Made many happy tummies, thank you!

    Reply

  139. Not sure if this little change made the difference, but I did 3/4 cup buckwheat and 1/4 cup coconut flour. Used a combo of coconut milk and almond milk with vinegar to make buttermilk and used stevia in place of sugar…. my pancakes were SUPER fluffy! About 1/2″ thick.

    ★★★★★

    Reply

  140. Kate! Thank you for this recipe. I’ve eaten a pancake today after years. Oh the joy! I didn’t change a thing. So good x x

    ★★★★★

    Reply

  141. Just made these this morning, used whole buckwheat and ground it in the food processor, not as good as the fermented ones that we traditionally eat, but super good when you want something instant and so filling and delicious and i am so happy they are gluten free.

    ★★★★★

    Reply

  142. Hi Kate! So I was wondering if these are sour at all? Where I live in West Virginia, we have a Buckwheat Festival every year, which is actually wrapping up today The Buckwheat cakes that they make here, though, are sour and I can’t stand them. I bought an entire bag of buckwheat flour from one of the vendors because my husband wants me to make them. He, like me though, doesn’t like the sour taste that they have. Any input would be helpful and appreciated! Thanks

    Reply

    • Hi Sarah! Hmmm, I would describe buckwheat as nutty, but not sour. I can’t say that I’ve ever thought that these pancakes are sour, so I wonder if the festival cakes are intentionally made to be sour. I hope you enjoy these!

      Reply

      • My husband is on the board that organizes the festival. He said they let the batter sit for a day or so. I’m assuming this is what makes them sour (a lot of people that come to the festival love them…yuck!), so I just wanted to make sure that they wouldn’t be the same, even if they didn’t sit out. Thank you for the help and the recipe! :-)

        Reply

  143. I love these! Thank you! But I switch out the buttermilk with organic goat milk yoghurt and that DOES make them fluffier. Secret I learned while living in the French Basque country-any yoghurt will do. I also use stevia instead of sugar because I’m hyperglycemic. But thank you for giving me back pancakes after not being able to eat them for so long!

    ★★★★

    Reply

  144. It’s 11pm and I just finished frying up these buckwheat pancakes for my 8 month old daughter’s breakfast tomorrow. Neither of us has had buckwheat pancakes before, so I thought I’d give these a whirl and have a shared new experience! Not knowing much about the flavour profile of buckwheat, I did half buckwheat, half AP flour and subbed whole plain yogurt thinned with milk in place of the buttermilk. I tried the first one that came off the pan and they are sensational! Hope she likes them as much as I did. Thanks so much for the recipe!

    ★★★★★

    Reply

  145. These are the best pancakes ever! I have celiac disease and miss foods that I used to eat. I have now converted a whole troop of people to this recipe and we do not eat any other pancakes. These fill you up without giving you a disgusting post-pancake feeling. We follow the recipe as is and it is perfection every time. Thanks for this awesome recipe.

    Reply

  147. Hi, these look great. I am in the middle of making them. The batter is really runny. What did I do wrong? I did forget sugar until after I combined everything else but it’s still runny. I can only get two pancakes on a double burner griddle. I would think more would fit. Thanks!

    ★★★

    Reply

  148. I just made there and they are delicious! I recently started on a GF, low carb diet and every once in a while wish for a bit of bread. Thank you!!

    ★★★★★

    Reply

  149. Maybe you should put a side note where you say “half a cup of flour of your choice” that coconut flour definitely does not work.

    Reply

  150. I made these pancakes this morning. I just found out that I need to follow a low histamine diet for a while, and I was looking for an easy, gluten free recipe for pancakes. I used 1/2 cup of buckwheat flour, 1/4 cup of sprouted brown rice flour, and 1/4 cup of rice protein powder (provides satiety and evens out blood sugar levels). I also only added 1 teaspoon of lemon juice to my dairy substitute. The pancakes turned out delicious!

    ★★★★★

    Reply

  152. I love this recipe! Great as is, but I have cut down on the baking powder and baking soda (1/2 tsp. each) to reduce the sodium and added another egg, separated eggs and added beaten whites after dry ingredients.

    This is a simple recipe, but what a revelation to me! I didn’t conceive you could make pancakes so good without wheat flour. Terrific! Thanks Kate.

    ★★★★★

    Reply

  154. Hi! Would this recipe work with some kind of dairy free milk instead of buttermilk? I’m allergic to dairy but this recipe looks so fabulous!
    <3 Melody

    ★★★★★

    Reply

  156. I wish I could agree with the other posts. I made these exactly as directed and couldn’t get over the grainy texture of the pancakes. I also had a aftertaste that lasted. For me, cutting the buckwheat with another flour would be a must. That being said, the overall look and presentation of the pancakes is as expected. For me, unfortunately, they looked a lot better than they tasted. I am sorry!

    ★

    Reply

    • Bummed these weren’t to your liking, Charlotte. Let me know if you decide to cut with another flour; I’d recommend whole wheat pastry flour for you, which will make the overall product a lot fluffier, texture-wise. As always, thank you for the feedback.

      Reply

  157. These were magnificent. A little kitchen organization unearthed some forgotten ingredients, including a bag of buckwheat flour. I used all buckwheat, 1/4 cup of milk + water, didn’t have strawberries so subbed pomegranate molasses — another treat stocked, then too long forgotten.

    ★★★★★

    Reply

  159. Thank you for this recipe Kate! I’m an avid follower of your blog :) I just made these for my brunch today and I created a soy milk buttermilk and also used flax egg instead; while they were cooking I threw on a few frozen blueberries! They turned out really good. Thanks so much again :)

    ★★★★★

    Reply

  162. I used 1/2 buckwheat and 1/2 brown rice flour because I wanted to use up some of the rice flour (no food waste in this kitchen!) They came out SO fluffy – like, almost too fluffy. I added more liquid because the batter was just this fluffy ball. I also used hemp/coconut milk blend + ACV to make buttermilk. Still very tasty, and very earthy, which I tend to like! A great low FODMAP pancake :)

    Reply

  163. So we ran outta baking soda the night before I made these(doggy clean up project on a favorite rug–actually works well!)…and quite honestly, only adding baking powder to these pancakes turned out well. I’ve made these before w/both soda and powder as the recipe calls for but find they taste a bit too soapy/bitter when you add both for our liking. I know the intent is to help make the batter more fluffy, but adding only powder made a perfectly tasting, only slightly less fluffy pancake. I suggest trying w/o the baking soda, for flavor. I also used Tbsp of honey instead of sugar.

    Reply

  164. This has been my go-to pancake recipe for a few years now. I use almond milk and apple cider vinegar instead of the lemon juice/white vinegar, I find it makes them fluffier. I have tried so many variations of this recipe, from orange gingerbread to lemon rosemary and it never lets me down. Thanks Kate!

    Reply

  165. This is my go-to pancake recipe for my low-gi diet. I’ve used it maybe half a dozen times, and I think I’ve perfected it in multiple forms. So, I use almond milk instead of buttermilk, and the tip about adding vinegar is super helpful. My tip is to prepare it in a jar so you can shake it up instead of stirring it, as I think it helps the milk thicken and not curdle (which doesn’t ruin the pancakes). Then, I think it’s really necessary to use a whisk to mix the egg into the milk, and then combine the dry and wet ingredients to cut down on lumps. I’ve also found recently, which I’m really excited about, that a great way to get fluffy pancakes, much more like traditional white flour pancakes is to add 1/4 cup cocoa powder to this recipe! I’m not sure if it’s simply the change in the ratio of dry to wet ingredients, or if the cocoa powder tends to react like flour in baking, but I absolutely love the pancakes with the added cocoa. They don’t end up with too much of a chocolate flavor because there isn’t any added sweetness, but it does add a nice complexity to the flavor of the pancakes and gives them that thicker texture, for anyone desperate to make these as much like “normal” pancakes as possible. *Love* this recipe! Oh! And my favorite spread, since I don’t do syrup with low-gi, is to mix some cream cheese with cashew butter, drizzle with honey, and top with some sliced bananas. It makes an amazing breakfast, dessert, and I also shamelessly admit to having had them for dinner at least twice. So good!

    ★★★★★

    Reply

    • Girl, there is no shame in that breakfast-for-dinner game! Thank you so much for such a thoughtful comment– I sometimes struggle advising readers who have specific dietary needs, so I love that there is a conversation happening around different variations for different restrictions. Thanks, Cara!

      Reply

  166. We made these and they were delicious. If I could suggest something it would be to make a double batch. They go too fast. Also we added chocolate chips and they didn’t even need syrup.

    ★★★★★

    Reply

  167. Love!!! Didn’t have strawberries, so used banana and another time used my own walnut butter on top w maple syrup. My new fav. pancakes, thank you!!

    ★★★★★

    Reply

      • Hello dear Kate… Thank you for this information… I have replaced the buttermilk with almond milk and used buckwheat honey… I was truly surprised with the wonderful flavor of the pancakes… hehehe…and forget the sexy look which can fool you most of the time because the ”look” appearance is only on the surface so the ordinary pancakes might look better in appearance but the reason we think -believe that those golden cakes look better because we are made to believe by general agreement that is the was the pancake should look.
        So, my dear, thank you again and do have a lovely day! By the way, you also made my day!
        Elizabeth.

        ★★★★★

        Reply

  168. The first time I made the pancakes, I was out of milk so I used a cup of vanilla yogurt and enough water to make 1 1/4 cups. Turned out great. Love the recipe.

    ★★★★★

    Reply

  169. I made this recipe and found that there is too much baking soda in the recipe, I would reduce the baking soda to 1/2 teaspoon. I thought that the baking soda might be too much when I made them so I did not add salt, thank goidness, or they would have been very salty. Also, almond milk does not coagulate with acid so a “buttermilk” is not created. The batter was runny so I will reduce the liquid to 1 cup next time.

    Reply

  170. I found your recipe to be just what I wanted and needed! I’m assembling all my dehydrated meals to have sent to me when I thru-hike the whole Appalachian Trail, but lacked pancakes. Since I’m gluten and dairy free, I can’t eat the ones offered at cafes in the trail towns I’ll pass through. And I’ll NEED pancakes after weeks and months on the trail!!

    I made up a test dry mix today at home, using your recipe. I substituted the buttermilk with powdered goats milk (which works for me), and the eggs with dried egg powder by OvaEasy. I also eliminated the vanilla since it was a liquid and non-portable. I just added water before cooking. Yum!

    So my plan is to have individual servings of the dry mix in small ziplocks sent to me with my other food and ask the cooks at cafes to cook my pancakes up for me, to accompany my purchased tea, bacon, juice and fruit salad order. Now I won’t have to sadly watch my fellow hikers scarf down pancakes without me!

    Reply

    • Wow, Ruth! What an amazing undertaking. I’m so glad that my pancakes worked for what you needed! All the best on your hike. I hope it’s beautiful and fulfilling, and that you get home safely.

      Reply

  171. Ooo, these are so good. Have been making these often for my GF hubby. Have also tried a variation, substituting 1/3 of the buckwheat w/ PB2 powdered peanut butter. So tasty! Thanks for the recipe!

    Reply

  172. Today I learned that I am either a terrible cook or not a fan of buckwheat. I went to the health food store and bought fresh locally sourced ingredients. Clearly, with all of the wonderful reviews that this recipe has received, I messed it up big time. My pancakes will now be fed outside to the birds. Hopefully, they will appreciate my cooking! Lol.

    ★★★★

    Reply

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