This easy gluten-free buckwheat pancakes recipe is perfect for busy mornings. Packed with protein and fiber, they’re kid-friendly and reheat well.
Hi friends!
Today I wanted to share these gluten-free buckwheat pancakes with you. I am a creature of habit when it comes to breakfast and can eat the same thing every day and be completely happy. Lately, my breakfast of choice has been these pancakes. I make a batch, which is enough for breakfast for 4-5 days and eat them topped with peanut butter and jelly. You may not be super familiar with buckwheat flour so let’s talk about it!
Is buckwheat gluten-free?
Yes! Buckwheat is naturally gluten-free. It is actually not wheat at all, it’s a seed, similar to quinoa and amaranth. It’s high in fiber and also contains minerals like magnesium and iron. Buckwheat flour can be found at many grocery stores or purchased online. It is often processed at facilities that also process wheat so if you need to avoid gluten, be sure to look for a certified gluten-free variety. I buy the Arrowhead Mills brand.
Buttermilk buckwheat pancakes
I’ve tested several versions of this buckwheat pancakes recipe and the key to fluffy buckwheat pancakes is buttermilk! No worries if you don’t have any on hand. It’s super easy to make- just pour your milk and add a couple of tablespoons of white vinegar and let sit for 5 minutes.
Are buckwheat pancakes healthy?
These are! They’re high in fiber thanks to the buckwheat flour and pumpkin, contain protein from the milk, eggs and hemp seeds and are low in added sugar. Perfect for a healthy, filling breakfast.
Best mix-ins for buckwheat pancakes
Buckwheat has a mild flavor but I did find some batches to be a little bit dry. To fix that, I altered the recipe a bit to make them pumpkin buckwheat pancakes. The pumpkin flavor does not really shine through, it just adds necessary moisture to the recipe. Banana buckwheat pancakes would be another great option.
How to make buckwheat pancakes
You can make these pancakes the same way you make traditional pancakes. Gather your ingredients:
- buckwheat flour
- baking soda
- hemp seeds
- cinnamon
- buttermilk
- eggs
- pumpkin
- vanilla
Mix the dry ingredients together in a large bowl. In a small bowl combine the wet ingredients. Combine and stir until just mixed!
Gluten-free Buckwheat Pancakes Recipe
PrintGluten-Free Buckwheat Pancakes
These gluten-free buckwheat pancakes make a quick, healthy breakfast. They’re packed with protein and fiber, are kid-friendly and reheat well!
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 minutes
- Yield: serves 4
Ingredients
1.25 cups buckwheat flour, certified gluten-free if needed
1 Tbsp sugar
1 tsp baking soda
1/3 cup hemp seeds
1 tsp cinnamon
1 cup buttermilk*
1/2 cup pumpkin
2 eggs
3 Tbsp oil
1 tsp vanilla extract
Instructions
- In a large bowl, combine buckwheat flour, sugar, baking soda, hemp seeds and cinnamon.
- Add remaining ingredients and stir until just combined.
- Pour onto a greased griddle or pan and flip when bubbly.
Notes
*To make your own buttermilk, simply add 2 Tbsp white vinegar to 1 cup of milk and let sit for 5 minutes.
These are so easy to whip up and reheat really well. I make a batch and then enjoy them for breakfast topped with peanut butter and jelly for several days during the week.
Let me know if you try them!
Want more breakfast ideas? Try these:
Enjoy!
–Lindsay–
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Hemp seeds? Do I need them. I don’t have any. If necessary, is there anything I can substitute for it? I must be gluten free, so these are perfect. Thank you.
they’re not necessary! just an added nutrient boost!
I don’t eat animal products.how would it be without eggs? Or I can make a flax egg. And what about buttermilk? I don’t know if vinegar would work the same in plant based milk.
Thanks
you could try flax eggs and plant-based milk without buttermilk
I know I’m late to the party, but Bob’s Red Mill makes a vegan GF egg replacer that works well. I do a lot of vegan baking and I find it gives much better structure than flax or chia eggs. The only downside is that it doesn’t add anything nutritionally to the food because it’s basically potato starch and psyllium. Fiber, I guess!
Also, I made the recipe with Chobani oat milk because that’s what we use in our house and the vinegar doesn’t thicken the oat milk like cow’s milk, but the acidity is more for a reaction with the baking soda. It won’t turn out the same if you use plain plant milk. However, pea milk like Ripple DOES thicken like cow’s milk when vinegar is added and it works great for baking.
Even if this comment doesn’t reach the original person who posted it, I hope it helps someone else along the way!
Sounds delicious. Would you please include nutritional information?