Buckwheat Pancake Recipe

Buckwheat is not a grain. It’s not even a grass. It’s a gluten-free fruit that is “high in digestive protein and contains all eight essential amino acids,” according to Making Babies.

Delicious gluten-free pancakes that are light and fluffy. They can also be made without eggs.

Buckwheat pancakes with real maple syrup and chopped pecans on top. Yumminess! 

Thankfully, no one in our family has any food allergies (that I know of!) and I really hope that continues. But, adding a greater variety of whole foods into our diet seems like a prudent, and yummy, idea.

Buckwheat is naturally gluten-free and used to be a fairly common part of people’s diets until the last century. (We’re reading Farmer Boy and buckwheat pancakes are one of Almanzo’s favorite breakfasts!)

After watching Shoshanna make buckwheat pancakes in Making Babies they looked so yummy that I just had to see if I could turn our favorite whole wheat pancakes into buckwheat pancakes. It definitely worked!

I’ve made them four times in the last two weeks because they’re so easy and my kids keep asking for them. Plus, I ran out of eggs and they turn out light and fluffy even without eggs! [Check out 12 more of my healthy breakfast alternative to cereal!]


Buckwheat: a “fruit” that’s high in protein and naturally gluten-free

Buckwheat Pancakes Recipe

adapted from Better Homes and Gardens Cookbook with inspiration from Making Babies and Almanzo


  • 1 cup buckwheat
  • 1 T. sugar or honey
  • 1 tsp baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp salt (I just started using sea salt regularly and love it!)
  • 1/2 cup buttermilk OR milk plus 1/2 T vinegar to make your own sour milk
  • 1/2 cup water
  • 1 egg OR 1 T ground flax plus 1 T additional water
  • 1/4 cup oil (I use light olive oil)
  1. Start heating up the griddle.
  2. If making your own sour milk, add 1/2 T vinegar to the 1/2 cup of milk and let it sit.
  3. Meanwhile, mix together the dry ingredients
  4. Then add the remaining wet ingredients to the sour milk and mix well.
  5. Add the wet ingredients to the dry and stir until just moistened.

  1. Fry your pancakes. I usually make a “test” pancake just to make sure I have the griddle at the right heat. (The batter should sizzle softly and the top of the pancake should bubble and be lightly “glazed” before you have to flip it.)
  2. Serve with hot maple syrup and chopped pecans. (I like making yogurt-based shakes to go on the side for added protein!)

Note: apparently, even buckwheat can cause allergic reactions in rare cases! Read more here.

Have you made buckwheat pancakes before? Or tried any new recipes you love? 

[Full disclosure: links to products in this post are my referral links.]

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  1. Jenni says

    Do you use buckwheat groats or flour? We use buckwheat as one of several flours in the gf pancakes we make – I also love oat flour and teff!

    • anna says

      I ground the flour from the buckwheat “grain” or seed or whatever it’s called. So I guess it’s buckwheat flour.

  2. says

    This week I made instant oatmeal packets…it was a warm breakfast that was very quick and inexpensive. We also like pancakes and I’ll have to give these a try soon!

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