This easy gluten-free buckwheat pancakes recipe is perfect for busy mornings. Packed with protein and fiber, they’re kid-friendly and reheat well.
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
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
Gluten-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
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
3 Tbsp oil
1 tsp vanilla extract
- 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.
*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:
- Red Lentil Pancakes
- Butternut Squash Pancakes
- Banana Flax Waffles
- Sweet Potato Waffles
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