Want a nourishing breakfast? Dig into these delectable, fluffy pancakes that are low-gluten and easy to make.
I’ve lost track of how many times I’ve made pancakes, but each instance was slightly different from the last. Pancakes are fun to experiment with because the basic batter is easy to replicate and tweak as needed. For example, consider buckwheat pancakes. Nutritious and delicious, these gorgeous griddlecakes have less gluten than regular pancakes and slightly more nutrients. So, if you’re seeking extra nourishment in the morning, consider this rich and fluffy dish to start your day with a smile.
But the fun doesn’t stop with buckwheat flour: These pancakes also contain buttermilk, which thickens them to a satisfying and fluffy texture. Each bite is the perfect blend of chewy and sugary, with a hint of vanilla. When I was little, waking up to these on the weekend was a dream come true, and it’s no wonder! This recipe was designed with you and your loved ones in mind. Whether it’s for a birthday brunch or a breakfast-for-dinner, buckwheat pancakes have the potential to become a huge hit. This dish is an easy way to sneak some sweet nutrition into your family’s morning routine.
What is buckwheat?
Despite “wheat” being in its name, buckwheat is naturally gluten-free. Why? Because it’s not a grain; it’s a seed. Gluten typically comes from grains like wheat, barley, and rye—not pseudo-grains, which can be cooked in a similar way but share none of the same botanical traits. This is good news for those with some kind of gluten intolerance. But be careful, because this particular recipe uses both buckwheat and regular flour. The key to making a completely gluten-free pancake is to either use all buckwheat flour or a combination of buckwheat and a gluten-free blend. If you plan on feeding anyone with a gluten allergy or sensitivity, prepare by doing your own research.
How do I store leftovers?
Leftover buckwheat pancakes can be covered in plastic wrap or transferred to an airtight container. Refrigerate them for 3-5 days, or transfer them to a freezer-safe container and freeze for up to 3 months. If you go this route, let them thaw in the fridge overnight before reheating. Ideally, leftover pancakes should have no toppings on them, but if they do, I recommend eating them cold or at room temperature to avoid heat distortion. Plain pancakes can be heated up in the oven at 350°F for 5-10 minutes, or until they’re completely warm.
Serving suggestions
Adorn your buckwheat pancakes with fresh fruit, maple syrup, and/or a scoop of Homemade Greek Yogurt. Alternatively, top off your stack with Cinnamon Apples for a festive fall taste. If you’re craving a whole brunch buffet, dish out buckwheat pancakes with an Egg Skillet, Candied Bacon, Cottage Cheese Breakfast Tacos, Yogurt Parfaits, Sweet Potato Hash Browns, or Brioche French Toast. The sky’s the limit when it comes to a sweet and savory morning meal!
Ingredients
- 3/4 cup buckwheat flour
- 1/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch kosher salt
- 1 1/4 cups buttermilk
- 1 large egg, beaten
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon unsalted butter, melted, plus extra for greasing
Instructions
- In a medium bowl, whisk together buckwheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, mix buttermilk, egg, vanilla extract, and melted butter until smooth. Pour the dry ingredients into the wet ingredients and stir gently until just combined; a few lumps are okay.
- Heat a nonstick skillet over medium heat and lightly brush with melted butter. Pour about 1/4 cup of batter per pancake onto the skillet.
- Cook the pancakes for 2-3 minutes until bubbles form on the surface and the edges look set, then flip and cook for another 1-3 minutes until golden brown.
- Serve warm with your choice of toppings like syrup, berries, or a dollop of yogurt.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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