Buckwheat Pancakes
Delicious buckwheat pancakes made from 100% buckwheat flour. These pancakes are light, fluffy and easy to make! They're gluten free, too.
Updated by Kathryne Taylor on August 30, 2024
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
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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
A big hit with the whole family!
Great! Thank you for your review.
I was recently diagnosed with celiac disease and found this recipe while looking for gluten-free pancake recipes. The pancakes were delicious and fluffier than many I’ve tried even with wheat flour, and so simple – no blending three flours or whipping egg whites. These will definitely go on our weekend breakfast rotation. Thank you!
I’m glad you found something that works for you!
I’m doing an elimination diet and am unable to have baking powder. Is there any way to substitute this or will it just make my pancakes less fluffy?
Hi Miranda, I’m sorry I can’t be more help. You need the baking powder here and I don’t have a great substitute for you.
Loved these. Made them following the dairy free option noted and they turned out great.
Didn’t have strawberries, but the pancakes were FANTASTIC. Made this strange Christmas morning better. Light, yet hearty. Very easy to make! I used oatmilk + vinegar sub for buttermilk.
Stumbled upon this & now obsessed with them for Sunday breakfast. Used kefir & mixed in blueberries, just a dream to eat!
These were a hit! I did a combo of about 1/4 c AP flour and 3/4 c buckwheat flour and I added mix ins for a few of them (blueberries, shredded coconut). They came out great. Would make again.
Great recipe! My husband even took part in making them! Very fluffy and delicious. We used warm apples instead of strawberries. (: And the almond milk with lemon juice to make buttermilk. Thank you!!!
Love this recipe. I used the almond milk with lemon and 1/2 c almond flour. The batter was very thin so I added another 1/3 c buckwheat and they turned out great!
Perfect!
Nutritiously Rich, complex nutty (dark-chocolate) flavor pancakes that freezes very well. So stack ’em up!!!
I don’t usually write reviews, but if I have 100 stars to rate this recipe, I give them all to you.
I can’t thank you enough for this absolutely delicious recipe. I substitute maple syrup for sugar (I use 2Tablespoon per 1 cup 100%buckwheat flour), sprinkles on (or loaded with) frozen homegrown blueberries on top of the pancake after pouring onto the pan. Cook the blueberry pancake on both sides. I usually make a big batch and freeze them for a week, (well, in theory, but my dd eats them so fast we only have a few days worth) Every morning I warm them up in toaster oven. No need for dipping or pouring syrup over the pancake. They slightly sweeten (by the added 2T of syrup inside the batter) and tasted slightly bitter but flavorful and nutty like dark-chocolate flavor, even though there’s no chocolate.
I tried this recipe with Bob Mill’s 100% buckwheat as well as Hodgeson Mill 100%buckwheat side by side and can’t tell the difference. They are both equally delicious. They said the key is to keep buckwheat flour as air-tight as possible. So I keep it in the bag and then put the bag in my airtight canister.
I don’t usually like breakfast but now I’m actually looking forward to it. It’s very fillin’, so nutriously rich, and ever so so yummy like better than desserts. I can have a large 7-8 in pancake and be full til noon. Your recipe make my breakfast and my day!!!!
You’re welcome, T! I’m glad you enjoyed it and appreciate your detailed comment. It’s always nice to have something to look forward to in the mornings!
Thank you!! Amazing recipe, I used all buckwheat flour. (I didn’t do the strawberry part) Pancakes were terrific with maple syrup and sliced banana. As a GF mom, glad I found a recipe the whole family liked!
Made these today! I tripled the recipe and used a whole carton 32 oz of plain yogurt because I didn’t have buttermilk. Turns out the 32 oz was exactly 3 3/4 c., which was the amount needed. The pancakes turned out great! I will be making them again. Thank you!
Thank you for sharing, Jodi!
I love buckwheat pancakes and have tried all kinds over 40 years, trying to maximize the buckwheat and avoiding wheat. This recipe is the best by far. This will be my GoTo from now on. Thanks C&K!
You’re welcome, Eva! Thank you for your review.
Thank you for giving proper credit to the recipes adapted from! I recently saw a recipe from someone who acted like it was their own completely…it was verbatim from King Arthur! I will be sure to follow you! I am all for adapting recipes and experimenting from a base. Adaptations make the recipes unique. Keep cooking! :)
Hi Tara, I know a lot of cases where that happens. I want to respect the work others do, and same to me. :)
Hi, Kate, I keep this recipe renamed as “World’s Best Buckwheat Pancakes from Cookie + Kate.” My adaptation is to separate the one egg, mix in the one yolk with the buttermilk, and set the egg white aside in a separate bowl; then, add one more extra egg white to the first egg white, whip to stiff peaks, and gently fold it in as last step. This tweak gives these little cakes an tender lightness that works well with the buckwheat. I have introduced many people to the world of buckwheat with these pancakes, and the word is out. Thank you for this extraordinary recipe!
Thank you for sharing! I’m happy that works well for you, Jules.
Hi, Kate, I keep this recipe renamed as “World’s Best Buckwheat Pancakes from Cookie + Kate.” For lighter and fluffier, my adaptation is to separate the one egg, mix in the one yolk with the buttermilk, and set the egg white aside in a separate bowl; then, add one more extra egg white to the first egg white, whip to stiff peaks, and gently fold in as last step. This tweak gives these little cakes a lightness that works well with the buckwheat. I also add wild Maine blueberries directly into the batter. I have introduced many people to the world of buckwheat with these pancakes, and the word is out. Thank you for this extraordinary recipe!
I don’t cook anything. These are easy and tasty and healthy. Used all buckwheat flour. Thank you.
Great with half buckwheat, I don’t know why but every time I try using 100% buckwheat flour it comes out dense and seems undercooked in texture despite the recipe I used.
Hi, thank you for this lovely recipe. The pancakes were delicious. I omitted the vanilla as I wanted to use both sweet and savoury toppings. When cooking them I thought I’d reduce the milk to 1 cup next time, because the batter was rather thin and seemed to be spreading too much. However, when I ate the pancakes they were so light and tasty that I may not change a thing :-)
I just made these for lunch. My husband and I thought they were delicious and a nice change from our usual fare. I will definitely be making them again. They were super easy and quick which is a nice bonus.
Help my strawberries were sour and they shrink.
Hi Abraham, I’m sorry this didn’t turn out for you. How did the pancakes themselves turnout? It could have been the ripeness of your strawberries and they will shrink some when cooked.
So, I’m obsessed with this recipe and have been making it at least once a week for my family! I’m eating these pancakes right now. I use half whole wheat, half buck wheat flour and substitute honey for sugar in the wet ingredients. Kate, I just wanted to day, in regards to the things you’ve tried to make the pancakes “fluffier” or “rise more”, I simply just use less buttermilk, one cup only. I used an 1/8 cup measure to drop batter in the pan and get pancakes that are about 4 inches across and at least a 1/2″ thick. That’s been my trick to get fat pancakes. They are just so good and my son loves them!
So glad to hear it, Arran! Thank you for sharing—that makes perfect sense, and I think that using a combo of flours like you are doing helps as well. I’m updating the recipe right now to make it work a little better with all buckwheat flour (added a tiny bit more buckwheat flour and another egg)—would love to hear how this works for you, or just keep doing what’s working for you!
I guess using whole-wheat flour defeats the gluten free thing! Made these pancakes today after a hiatus… soooo good. I doubled the recipe (again, using half WW flour). Anyhow, accidentally didn’t double eggs – only used two eggs after doubling everything else – and the pancakes are fluffier than ever.
These pancakes would be perfect for me without any egg…what would you substitute the egg(s) with? Chia seeds and water?
and thank you for the buttermilk sub receipt!!!
Hi Marilyn! This recipe might be tricky without the egg since it is gluten free, and eggs help bind ingredients together. You could try substituting flax eggs, but I’m really not sure how that will turn out. If you give it a try, please report back!
I may try this with a flax egg to make it vegan!
I have had buckwheat pancakes in a restaurant and loved them. That’s why they get 5 stars right off the bat!
Thanks!
Thank you, Maggie! Hope you enjoy these. This recipe might be tricky without the egg since it is gluten free, and eggs help bind ingredients together better than flax eggs can. If you give it a try, please report back!
Thank you, Kate! I make buckwheat pancakes pretty often. And I do take just half of buckwheat flour. The other half cup is a combination of a tapioca powder -1/4 cup and oat fiber plus psyllium husk plus flax meal … Pancakes are always fluffy…
Sounds like a winning combo! Thank you for sharing, Tatiana.
Yay thanks for this! I’ve got a box of buckwheat flour in my pantry from a sad first failed attempt at recreating the pancakes of my youth. Your recipes are always such winners, I’m gonna try this weekend.
Perfect! Hope you enjoy them, Megan. Please let me know how they turn out. :)
I grew up in W. PA. My grandfather started a flour mill. One of his signature offerings and a “tradition” where I grew up is old-fashioned buckwheat cakes. Old-fashioned means “sour.” No one made them like my mother but I think I come close. The recipe calls for real buckwheat flour, none other, yeast, minimal sugar, water and buttermilk.
I’m sure Kate’s are great, like all her recipes, but, if you have a curiosity about sour buckwheat griddle cakes, then look into it. The key is, after you first mix them up, they sit overnight to sour. Then, you keep using leftover batter as starter for your next batch. The flavor is distinctly buckwheat and not for the Aunt Jemima crowd. One suggestion: you do disservice to honest buckwheat flour by adding all purpose to it in the old-fashioned recipe. I like Arrowhead Mills flour, since I can no longer get Roth Milling Co. Buckwheat Flour. Bob’s Red Mill is a little courser than I like.
Thanks, Roger! I’m really curious about your mother’s pancakes. They sound absolutely amazing!
Here ya go, Kate. If there’s anything you don’t understand, let me know. Mom never measured and I don’t either. But it’s simple.
•Maybe 3-4 cups of real stoneground buckwheat flour like Arrowhead Mills. I get 4-22oz bags in a box from Amazon. The least expensive I’ve found.
•About a half packet of active dried yeast. If I use more flour, I increase the yeast. For two people, I use, I think, about 3/4 bag to start.
•Tablespoon of sugar (for the yeast)
•Pinch or two of salt
•Enough buttermilk and water–I’ve used all buttermilk successfully, to make a heavy batter that will barely pour. Cover with a towel or plate and set on counter for a day or overnight.
When you want to make cakes, stir in enough buttermilk and water (buttermilk makes light pancakes) and about a teaspoon of
•baking soda to make a reasonably loose batter, not as thin as crepe, maybe a little heavier than cake batter. I’ve seen really thick pancake batter but it doesn’t work for my OF buckwheat cakes. The idea is to make cakes thin enough for centers to thoroughly cook without burning the “skin.” After you mix in the baking soda, air bubbles start to appear on the top of the batter.
Make sure your griddle is hot or the pancake won’t brown nicely. Not too hot, though or they’ll burn before the center cooks. I use 3-4 on my electric stove, under medium heat. I know I’ve hit it just right with everything when, after I flip the cake, there are tiny craters evenly distributed all over the cake and it’s golden brown or slightly darker brown. It takes trial and error, experimenting, practice. I use a cast iron griddle which I lightly grease with organic shortening. I’ve also made them on non-stick with good results.
Serve with butter and pure, organic maple syrup. Some people like other toppings like jam and applesauce. Be imaginative.
Try to leave enough “starter” batter so you can make a new batch, but without the yeast, which you’ll no longer need to get fermentation going. I’ve kept batter going for a month or more. Some refrigerate it in warmer weather. I usually make pancakes in cold weather and just leave the batter covered on my counter. Sometimes it gets a little stinky, but it still makes great cakes after I get the batter to cooking consistency with buttermilk and another shot of baking soda and a pinch of salt. Rule of thumb is that the older the batter, the better the taste. Sometimes they can get pretty sour, too sour for some people’s liking. I encourage you to avoid white flour. If you’re able to duplicate my results, you won’t need it. I think it detracts from the buckwheat flavor. This recipe makes 6-8 cakes with some left over to start the next batter.
Final note: Avoid self-rising buckwheat flour.
Good luck. Keep me posted
Thanks for all you do to promote good healthy eating.
These cakes are ethnic, I think, maybe German, and all children should pay attention to their parent’s cooking of native foods and learn. They add soooo much to quality of life, no matter what your ethnicity.
I love that Anthony Bourdain went around the world getting to know people through eating their food. My God, what a gift. I wish I had done that. Maybe before I croak, I can delve into Black American and Creole Soul Food, something I always dreamed about. My late wife was Armenian and I had my share of Mediterranean/ME/Eastern European food, which added immeasurably to my life.
Thank you so much, Roger! I look forward to trying your mom’s pancakes. Hope you have a great day. :)
In Brittany, they make gallettes which are really buckwheat crepes. A large crepe is served with a variety of fillings in the middle such as egg, ham, bacon, cheese, spinach, etc etc. A galleteria will have about 30 variations of savoury gallettes. Then for dessert there are sweet gallettes. The simplest is just cinnamon sugar and melted butter. Or nutella. Or applesauce. Many combinations. The edges of the large buckewheat crepe are folded over to reveal the delicious fillings int he middle. Accompany your buckwheat crepes with a large glass or mug of true apple cider.
It’s lunch or dinner!
Hildie, you’re making me hungry! I love buckwheat crêpes. Thank you for sharing all of your favorite combinations!
First time I had buckwheat pancakes, I was 13 bailing hay with my friends. The farmers wife made us those for breakfast , she would grind up pumpkin and sunflower seeds. And strawberry’s , to top them . Real maple syrup too. I love buckwheat pancakes, So much healthier.
I can’t wait to make them with your recipe
Love it!! Sounds like a great homemade meal.
These pancakes are yummy! They turned out perfect. I added blueberries to them and they tasted great. I’m wondering if you can save batter for the next day or should it all be cooked up? I really enjoy your recipes!
Thank you, Annette! Happy to hear it. The batter is best cooked up promptly because it contains baking soda, which bubbles up on contact with the buttermilk and loses the bubbles over time (so the pancakes wouldn’t be as fluffy the next day). Cooked pancakes reheat nicely, though!
Me and my kids love pancakes, I can make this recipe at least once a week for our breakfast! Thank you for sharing this. Lastly, can I use almond milk instead?
Awesome! Yes, almond milk works well here.
We love this pancake recipe. It’s been our go to for a few years now! When we don’t have strawberries, we add in whatever frozen fruit we have (and chocolate chips, if my husband gets his way) and they are just the best every time. 100% buckwheat is our preference; it’s so fluffy and rich. Looking forward to trying the new edit today!
I’m so glad to hear it, Rachel! Please let me know if you think the edits are an improvement.
On the recipie edits when you said you added an extra table of flour and an extra egg, does that make 3 eggs and 2 tablespoons of flour? Or did that make the one tablespoon of flour and 2 eggs?
Hi, the recipe reflects the edits – if that makes sense? So what is written now is the improved recipe.
Hi Kate! Wonderful recipe. Great texture and flavor. Your recipes are amazingly consistent and reliable. And honestly, you have changed the lives of my family! I discovered your website, bought your cookbook, and realized that I enjoy plant-based eating with your excellent recipes! I bought books for my best friend, my mother, my aunt. We are all moving toward a different way of eating — better for our bodies, lighter on the planet — thanks to you. We talk about Cookie and Kate all the time, sharing photos of recipes we’ve tried. Kind of a C&K club. Thank you for what you do. You are truly changing lives.
Thank you! You’re so kind, Karen. I’m happy that your family has been enjoying my recipes.
Made them exactly as is- used yoghurt mixed with water, as we set yoghurt at home. Also used 1 tsp only of palm sugar. I’m in India and even my 85 yr old mum, used to only an Indian diet, loved them. One mistake I made: I halved the recipe for three people. MISTAKE! Thank you- will be repeating often!
Should I use one flax egg or two if I do half buckwheat and half whole wheat flour?
Hi Lily, I haven’t had luck with a flax egg here. I would suggest looking at the comments to see what others may recommend.
I did half a cup of buckwheat and half a cup of whole wheat flour. I added 1 tbsp of agave syrup instead of sugar. I make the DIY buttermilk with unsweetened almond and distilled white vinegar. And I subbed the eggs for 1 flax egg (1 tbsp ground flaxseed + 3 tbsp warm water). I topped it off with that berry compote of yours. Superb! The whole family loved it! Definitely a keeper.
Thank you for sharing how you approached this recipe, Lily! I appreciate your review.
This is the best buckwheat pancake recipe out there! I think the extra egg does it! I made mine with all buckwheat flour and added in fresh blueberries while they cooked. Perfectly fluffy and delicious! Thank you!
I’m glad you enjoyed it, Agnes!
Interested in trying this! So many positive comments! Question: in the notes you said that to make even fluffier, you added an “additional Tbs. of buckwheat flour and an additional egg.” Is that what is already listed in the recipe or is that in addition what the recipe says?
Hi Ella, I hope you try it! I updated this recipe per the notes and that is reflected in the recipe ingredients. I hope that helps!
I’m a long time coeliac and breakfast can be boring. Discovering this recipe has brightened my day. its so tasty. I had my buckwheat pancakes with fresh berries, Icelandic yogurt and low calorie chocolate sauce for a treat as i am trying to be healthy and what a treat it was. Thank you so much for sharing ❤
Sounds like a delicious breakfast combination! Thank you for your review, Melanie.
These pancakes have become an at least every other Sunday tradition. I use 100% buckwheat flower. The pancakes are as light and fluffy as the best wheat pancakes, with a little more flavor. I’m vegetarian and my partner is Celiac. She eats animal products less frequently and I eat more gluten free than we did before we met. This is one of two times I have preferred the gluten free version. The other is cornbread made with 100% cornmeal :)
I’m glad they are on rotation, Don! I appreciate your review.
I saved this recipe and when I went to make it, I could not find the buckwheat flour my imagination said was there. Soooo I took a leap of faith and used your exact method with the Teff flour I had unhand and OMG the pancakes were AMAZING!!! Thank you and my GF husband thanks you!!
I’m happy it was a hit, Joanne.
Just made this pancakes , it is light and soft . Will definitely make it again .i used half buckwheat and half wholemeal flour . Thanks kate for the recipe.
These pancakes are wonderful! I made one batch for my husband and I yesterday and had the leftovers today with some pear butter. What a great way to have pancakes! I keep looking at the recipe and thinking, these are the healthiest pancake/waffle I have ever seen. I can remember an old delicious waffle recipe that called for 1 stick of butter and they were so good my husband and I would finish most of them. These are also very easy to throw together. I used all buckwheat four and loved the flavor. I encourage you to experiment with fruit flavored toppings.
I’m glad you loved them, Jackie! Thank you for sharing how you made them.
Has anyone succeeded with Einkorn gluten free baking flour mixed with buckwheat? Thanks, Craig
This looks de-li-cious!
Delicious!! I followed the recipe exactly how it is and added pecans. I love pancakes especially this time of year. Buckwheat is so good for you so this is such a win win!
Thank you, Gail!
I made the buckwheat pancakes, but without the buckwheat. They were the best pancakes I have ever had. If you didn’t know they were gluten-free, you would not be able to tell. My problem is can I freeze these pancakes or kep the batter in the fridge?
Hi Brenda, these freeze well. I wouldn’t recommend storing the batter in the fridge.
These were excellent, thanks for the recipe! I doubled it, and instead of half buckwheat/half gf flour, I just did the 2 cups of buckwheat and 2 Tablespoons of gf flour blend (I actually prefer the buckwheat flavor, but figured the blend would help the texture a bit). I did dairy-free as you suggested with coconut milk and ACV, which definitely made them bubbly! And I had coconut sugar, so used that, plus found a ripe banana to smash and blend in at the end. Ohmygoodness, best buckwheat pancakes ever!
I’m glad you enjoyed it, Elisabeth! I appreciate you sharing.