Ever tried buckwheat pancakes? Sure, they aren’t the prettiest pancakes around, but they make up for their humble appearance with wonderful flavor and texture. Buckwheat, a gluten-free relative of rhubarb, has a uniquely nutty flavor all its own.
Thanks to the buckwheat flour, these pancakes are naturally gluten free! 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. I just love them.
This recipe was originally adapted from a fun 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.
It’s been eight years, so I’m revisiting this recipe to update the photos. I also tweaked the recipe a bit to work even better with 100 percent buckwheat flour. I added another egg and a smidge more flour. Hope you’ll give them a try soon!
What is buckwheat flour?
Buckwheat flour is often categorized as a whole grain, but technically, it’s not a grain at all. It’s a pseudocereal like quinoa and amaranth. Buckwheat flour is made from the seeds of buckwheat, a flowering cover crop.
Buckwheat is nutritious, offering a good source of minerals like manganese, copper, magnesium, iron and phosphorus. Food52 says that buckwheat flour offers more protein, dietary fiber and B vitamins than an equal weight of whole wheat flour or oat flour.
Buckwheat flavor has a distinctive earthy flavor that you might recognize from soba noodles, blinis or crêpes. If you enjoy buckwheat, don’t miss my recipes for buckwheat waffles and buckwheat crêpes.
Buckwheat Pancake Tips
For thicker and fluffier pancakes, Adrianna suggests substituting half whole wheat or all-purpose flour for the buckwheat flour. Granted, your pancakes will no longer be gluten free, but the fluffier texture and lighter buckwheat flavor might be perfect for you.
Be sure to properly preheat your cooking surface. It’s ready when a few drops of water sizzle immediately upon impact. Don’t start too soon, or your pancakes won’t brown and will be difficult to turn.
Gently stir the batter before using, every time. Buckwheat flour tends to separate from liquid, so gently stir the batter before each batch to evenly distribute the ingredients.
If you’re cooking on the stovetop, you may need to dial back the heat a bit over time. Your temperature is too high if the pancakes are browning too quickly on the outside before they are done on the inside.
The pancakes are ready to flip when about 1-inch of the perimeter has turned from glossy to matte. Better to be patient than to end up with a doughy mess.
Serving suggestions: Buckwheat pancakes pair well with fresh berries and sliced ripe banana. I love them with a drizzle of maple syrup, of course, and a healthy swipe of peanut butter or almond butter for some additional protein.
Watch How to Make Buckwheat Pancakes
More Gluten-Free Pancakes to Enjoy
- Banana Oat Pancakes
- Blender Oatmeal Pancakes
- Caramelized Peach and Oat Pancakes
- Pumpkin Oat Pancakes
Please let me know how your pancakes turn out in the comments! And check out even more pancake recipes here.
Gluten-Free Buckwheat Pancakes
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 12 pancakes 1x
- Category: Breakfast
- Method: By hand
- Cuisine: American
- Diet: Gluten Free
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 flour (Adrianna’s suggestion) or whole wheat flour (my default). Recipe yields 12 medium pancakes, or enough for 2 to 4 servings.
- 1 cup plus 1 tablespoon buckwheat flour (or ½ cup buckwheat and ½ cup flour of choice)
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups buttermilk, shaken*
- 2 eggs
- ½ teaspoon pure vanilla extract
- Butter, for the skillet
- 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.
- 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. Set aside while you warm the skillet or griddle.
- Preheat your skillet or griddle over medium-low heat (if using an electric griddle, preheat it to 350 degrees Fahrenheit). Brush the cooking surface 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.
- Transfer the cooked pancakes to a cooling rack, or to a baking sheet in a preheated 200 degree Fahrenheit oven to keep warm.
- Gently stir the batter before using again. Repeat the process with the remaining batter, brushing the skillet with additional butter as needed. Serve immediately.
Recipe adapted from Pancakes by Adrianna Adarme of A Cozy Kitchen.
*Make your own buttermilk with dairy-free option: Combine 1 ¼ cups milk of choice (almond, soy, rice, low fat coconut) with 1 tablespoon + ¾ teaspoon vinegar and let it rest for 5 minutes before using.
Make it dairy free: See buttermilk alternative above, and lightly brush the skillet with melted coconut oil instead of butter.
Roasted strawberry topping option: (From original recipe.) Preheat the oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss 1 pint strawberries (hulled and sliced into bite-sized quarters or halves) with 1 teaspoon sugar and 1 tablespoon maple syrup or 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).
Recipe edits 5/27/21: To make this recipe work even better with 100 percent buckwheat flour, I added an additional tablespoon of buckwheat flour and one additional egg.
Would it be fine to grind buckwheat to obtain flour? I have organic buckwheat but do I have to wash first?
I haven’t tried it, so I can’t say for sure. Let me know if you try it!
Thanks for sharing this wonderful recipe.I tried the recipe using 1/2 buckwheat flour and 1/2 cup wholegrain wheat flour.The pancakes turned out fluffy and yummy.My family loved the pancakes.
No, you do not have to wash the groats first.
I ground mine this a.m. I found the batter to be a bit thin (yes I added the extra tbsp) I used .75 cup of buckwheat and .25 cup of soft white. I did not have buttermilk so used 1.25 cup of milk with 1 tbsp plus .25 tsp of apple cider vinegar. My only other experience with buckwheat pancakes was from a box mix from the store. They were much darker and denser but these get a thumbs up from me
I ground mine as whole buckwheat was the only option at the stores near me. They were not as dark as some other buckwheat pancakes I have had (some were almost black!) So I guess it just depends on the type available. It did grind really easily in my ninja blender and came out well.
This was fantastic!! The only change I made was to add 2 T. of melted butter to the batter before frying. I used 100% Arrowhead Mills organic buckwheat flour and they are light and fluffy. Great recipe!
I’m glad you enjoyed it, Pam! Thank you for sharing.
I made as written using the milk+vinegar variation and just one teaspoon sugar. I separated the eggs and whipped the whites to soft peaks before folding them into the batter (to help make sure the pancakes would be fluffy). Delicious!
I’m glad that worked so well for you, Cheryl! Thank you for taking the time to share.
Used sourdough starter discard instead of buttermilk. Yielded a thick, light, almost fluffy pancake. Very tasty. This is now my go to pancake receipt. Uncomplicated, quick and easy, 5 stars!
Byron L Tapley
Thank you SO much for the GF buckwheat pancake recipe! Though I’ve never actually been diagnosed with celiac, it’s painfully obvious that’s what I have; thus am I grateful for any substitute that actually tastes like real food! LOL! Once I’ve tried it out, I’ll give the recipe a rating. Thanks again!
You’re welcome, Bryon!
Can you freeze these?
Yes! I have froze these and didn’t mind the results. They are best right away, but can be a freezer option.
yum! these are so good, used flax milk, ground my own fresh buckwheat, only thing I changed was used the 2 eggs and folded in the egg whites. I always grind my own grains taste so much better and fresher than the flour sitting in the grocery store.
Thank You, its a keeper
Always curious when i see a recipe that calls for 1 PLUS 1 TBLSP. The add’l tablespoon seems so inconsequential. How did you come up with this as a necessary addition? Alsothe alternative of half b’wheat and half regular flour doesn’t call that out. why? thanks.
Hi Gordon! It comes with a lot of testing over the years. Different flours interact differently when using.
Thank you for another beautiful recipe.
I made this one twice so far. Once with all buckwheat flour and again using 3/4 cup and 1 Tbsp buckwheat flour and 1/4 cup whole wheat flour. I think of them as being 75% gluten-free. In both cases the pancakes were pretty and delicious.
Thank you for providing such a fantastic website.
You’re welcome, Karoline! Thank you for your review.
Thank you for this recipe…I did make it with the half buckwheat flour and half almond flour. I made my own buttermilk using almond milk and organic Mothers cider vinegar-thing is, i used a cup and a half instead of a cup and a quarter. To rectify the situation, I added extra almond flour. They were delicious.
This recipe is amazing!!!! Thanks for sharing!
You’re welcome, Angela! I appreciate your review.
I’m not sure how I missed this, as I completely forgot to add in the eggs in the recipe and honestly, it still turned out super delicious!! :-) Thanks Kate, I will try them again with the eggs next time haha.
I’m glad they still turned out, Emily! Thank you for your review.
Best pancakes I’ve had. Brilliant recipe. Thank you!
You’re welcome, Maria! I’m glad you enjoyed it.
Followed your recipe exactly & they were delicious, light & fluffy. To cook I use olive oil & an iron frying pan and they cooked beautifully! I love your recipes.
That’s great to hear, Gail! Thank you for your review.
Followed the recipe to the tee as I always do 1st time. I went with the 100% Buckwheat version. They turned out fantastic. I enjoyed the nuttiness and hint of chocolate taste. They were fluffy and cakelike in texture. Excellent job Kate! The batter was thicker than I anticipated. Not a problem, just surprised.
Wonderful to hear, Larry! I appreciate your review.
Fantastic pancakes, the buckwheat gives a really strong, nutty and satisfying flavour and pair super well with roasted strawberries, or I really like them savoury with smoked salmon, soya yogurt and lemon.
I’m glad you enjoyed them, Alice!
This recipe is delicious! My naturopath has me on a low histamine diet, which can be pretty restrictive. So happy I can still enjoy pancakes, due to this recipe being gluten-free. Hubby liked it, too!
I’m glad these pancakes were a hit, Cynthia! I appreciate your review.
Hi kate, I’m Kate :) I love this recipe but sometimes don’t cook all the batter, how long is it good for in the fridge uncooked?
Hi! This is best to be made right away. The pancakes do freeze well!
I make these often, sometimes with all buckwheat flour and sometimes with half and half all purpose. I use kefir instead of buttermilk, honey instead of sugar, and sometimes also add a 1/4 cup of applesauce. Also love to add strawberry slices and walnuts in when I cook them in coconut oil. Love this versatile and flexible recipe, thank you
These pancakes are delicious! Not too sweet. I love them with almond butter and sugar free jam. Thank you for your great recipes!
I’m a cashier at a local grocery store and I’m always telling my customers about your web site.
I’m glad you loved it, K! I appreciate you taking the time to review.
Can you substitute the sugar for maple syrup?
Hi Laura! For best results, I recommend this recipe as written.
Buckwheat pancakes! Wonderful to see a recipe exactly as I make it. It’s the only pancake I ever make, we love them! Thank you for putting it out there for the whole world!
You’re welcome, Gloria! I appreciate your review.
Great recipe for 100% buckwheat pancakes. Using that much egg is what really knocks it out of the park. I didn’t have any milk or buttermilk on hand, so I substituted 1/4 Greek yogurt, 1/4 applesauce, and water for the buttermilk, and left out the sugar. Came out terrific.
Great recipe! I used all buckwheat flour and added cinnamon to jazz it up. My pancakes turned out fluffy and delicious. This is definitely a keeper. Thank you.
You’re welcome, EJ! I’m happy you are enjoying it.
Great recipe! I used an organic stone ground buckwheat, subbed the sugar for swerve, and clabber. Everything worked perfect!
Great to hear, Nikki! Thank you for your review.
What would be the reason for having a really runny batter? I followed the recipe by using only buckwheat flour and I used homemade coconut milk and makes the buttermilk dairy free version. Everything else I followed exactly.
Hi Brittany! This batter won’t be quite as thick as you would expect from wheat or even oat flour. Did you let it rest some while you heated your griddle?
These were wonderful, my husband said his new favorite pancake. I used honey instead of sugar and added fresh blueberries!
So yummy! I also ground my buckwheat groats for this. I doubled the recipe (all buckwheat) but not the eggs, and they still came out light and delicious!
Wonderful to hear, Sweetu! Thank you for your review.
Did not work for me. I ground my flour fresh. And went by grams for the flour amount. Maybe that ms what did it? Wouldn’t made a crepe and wouldn’t hold its shape to flip.
Hi, It could be the fresh flour and/or the conversion. Sorry!
They didn’t cook well. They mostly tasted like eggs. Reminded me of a crepe… not really a big fluffy pancake.
Hi Mere, I’m sorry you didn’t love this one.
I do like this site but would really love metric measurements too. I’m not sure of what a cup of buckwheat is in grammes.
Hi Karola, I appreciate your feedback. I don’t provide metric conversion at this time, but maybe in the future! Thank you for your review.
If it helps, 1 cup buckwheat flour is 120g; 1 cup buttermilk is 240ml, so a cup and a quarter is therefore 320ml.
I’ve tried cups but never quite trust the weight and have fabulous scales, however I know many people love the simplicity cups offer.
Dear Kate– I have been a long time reader and finally tried this recipe this morning. It’s dynamite! I have been experimenting with a wheat free diet to see if it helps with what we think might be an allergy. I was searching for a good pancake recipe with buckwheat and the buttermilk in this one sealed the deal for me. Even my picky kids loved them!
Wonderful to hear, Leah! I’m glad you finally tired this recipe. I appreciate your support over the years & review.
Thanks for your blog, i have made so many of your recipes!
They are awesome!
I made these today.The baking soda overpowered them tastewise unfortunately, also leaving big holes on the bottom side of some of them. I even lowered the amount to 3/4 tsp. so I would try them again without that ingredient. Perhaps it was because I used soy milk instead of buttermilk, unknown. I won’t rate until I try it again, just a heads up to those who change the liquid I guess!
It was likely your milk change as that can impact you results. I hope you try it again! Let me know how they turn out.
Great gf pancakes. I added one more egg for extra protein. Yum
I’m glad you enjoyed them, Barbara!
100% they are absolutely delicious!
Thank you for your review, Enara!
Superb. Made exactly as per recipe. Used pure buckwheat and home made yoghurt- we set yoghurt daily here at home in south India. Fluffy and totally yum. Thank you!
You’re welcome! Thank you for your review.
My kids love this recipe, it’s highly requested. We find it to be easy and forgiving with kid measuring and ingredients on hand. Love that we can reduce the gluten load, thank you!!
You’re welcome, Lindsey! I appreciate your review.
Thank you for another beautiful recipe. I’ll definitely try this out.
Great to hear, Jounayet! I appreciate your review.
Loved the recipe. Second batch I added some sorghum to the batter. Both were excellent I simply love the taste sorghum gives to buckwheat pancakes.
Great recipe….I kept them lighter by halving recipe with Brown rice flour and they came out perfect. Also left out sugar and added half a ripe banana. so fantastic! Thank you, love your blog.
Followed the 1/2 and 1/2 recipe exactly. Turned out amazing. Even the picky husband really enjoyed them. Thank you for posting it.
You’re welcome, Cat! I’m glad you enjoyed it.
These are so special. I make them with the almond milk and vinegar option. My daughter wants something gluten free and dairy free for her lunch box and these fit perfectly. Thank you, these have been added to the lunch rotation.
Great to hear! Thank you for your review, Charuta.
I absolutely loved your recipe.
It’s not easy having to avoid gluten but you satisfied our tummies hehe
I made this recipe this morning (with mods to make them plant-based) and they were so good! I’ve tried making buckwheat pancakes in the past and have been disappointed by heavy, overly dense results. This time I used your recipe but followed another commenter’s variation to use sourdough starter; since I read this last night I mixed the buckwheat flour with a cup of sourdough starter and enough soy milk to be able to stir everything together last night and left it on the counter overnight. By the time I was ready to make them (around noon today) the “batter” was bubbly and stringy like a well fed starter. I mixed in 2 flax eggs and the rest of the ingredients (but using date paste instead of sugar) and cooked them up. Perfect!! Your recipe is now in my regular rotation!
Wonderful to hear, Susan! Thank you for sharing how you made these. Interesting on using starter! I may have to try that sometime.
Can this be made with just egg whites? Trying to cut down on cholesterol intake. Or maybe the ‘egg substitute’, which is egg whites.
I haven’t tried it so I can’t say for sure. Sorry!
So Sorry to about Cookie but we will still think of her everytime we go to your site!!
These buckwheat pancakes are awesome! My husband was still talking about them when we went to bed last night!
As Always, thank you!
Thank you, Cheryl. I appreciate your kind words. I’m glad you love this recipe!
Hello from one of your super fans in Amsterdam who is leaving a comment for the first time. Absolutely loved these pancakes. I left out sugar and added 1 crushed banana instead. I also whisked the egg whites before adding it to (oat) milk (with apple cider vinegar as per you notes). They were super fluffy and moist. Yummie for the tummy.