Gluten-Free Buckwheat Pancakes

Enjoy fluffy, golden-brown pancakes with a delightful nutty flavor from buckwheat. These tender pancakes are perfect for a satisfying breakfast or brunch, offering a wholesome and delicious gluten-free alternative.

Prep: 10 min Cook: 15 min Total: 25 min Serves: 4

At a glance: This easy breakfast recipe yields 4 servings in about 25 minutes (10 min prep, 15 min cook). It uses 9 ingredients — including gluten-free buckwheat flour, gluten-free all-purpose flour blend, gluten-free baking powder — and walks through 5 steps. Updated October 25, 2026. Browse more breakfast recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Buckwheat Pancakes: When preparing this breakfast recipe, buckwheat flour often shares mills with wheat, so buy one labeled gluten-free alongside the flour blend and baking powder. Wash the griddle or skillet and the spatula if they last cooked wheat pancakes.

Gluten-Free Notes for Gluten-Free Buckwheat Pancakes: This recipe is gluten-free, utilizing gluten-free flours and ensuring all other ingredients are free from gluten-containing grains. Always check labels for certification.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for gluten-free buckwheat flour, gluten-free all-purpose flour blend, gluten-free baking powder. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1.5 cups gluten-free buckwheat flour Shop
0.5 cup gluten-free all-purpose flour blend Shop
2 tsp gluten-free baking powder Shop
0.5 tsp salt
2 large eggs
1.5 cups unsweetened plant-based milk (like almond or soy) Shop
2 tbsp melted coconut oil or neutral vegetable oil Shop
1 tsp pure vanilla extract Shop
1 tbsp maple syrup (optional, for a touch of sweetness) Shop

Instructions

1 In a large mixing bowl, whisk together the gluten-free buckwheat flour, gluten-free all-purpose flour blend, gluten-free baking powder, and salt. Ensure there are no clumps and the dry ingredients are well combined, which will help create a lighter texture.
2 In a separate medium bowl, whisk together the eggs until lightly beaten. Then, incorporate the plant-based milk, melted coconut oil, pure vanilla extract, and optional maple syrup. Whisk until all the wet ingredients are thoroughly blended and smooth.
3 Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together using a spatula or whisk until just combined; a few small lumps are perfectly fine and indicate you haven't overmixed. Overmixing can lead to tough pancakes, so stop as soon as you no longer see streaks of dry flour. Let the batter rest for about 5-10 minutes to allow the flours to hydrate, resulting in a better texture.
4 Heat a lightly oiled griddle or non-stick skillet over medium heat until a drop of water sizzles and evaporates quickly. Ladle about 1/4 cup of batter per pancake onto the hot surface. Cook for about 2-3 minutes per side, or until bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown and cooked through, approximately another 2-3 minutes.
5 Serve the warm gluten-free buckwheat pancakes immediately with your favorite toppings like fresh berries, maple syrup, or a dollop of dairy-free yogurt. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, or frozen for longer storage.

Nutrition (per serving)

220

Calories

Protein

38g

Carbs

Fat

Fiber

290mg

Sodium

Tips & Notes

Let the batter rest for 5-10 minutes before cooking. The flours absorb the milk and the pancakes turn out more tender.
These pancakes are darker than plain ones, so judge doneness by bubbles on top and set edges rather than color.
Serve the pancakes with maple syrup or berries; their earthy, nutty flavor pairs well with both.

Common questions

How long does Gluten-Free Buckwheat Pancakes take?

Gluten-Free Buckwheat Pancakes takes about 25 minutes: 10 minutes to prep and 15 minutes to cook, for 4 servings.

What should I check before making Gluten-Free Buckwheat Pancakes with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Buckwheat Pancakes?

Check gluten-free buckwheat flour, gluten-free all-purpose flour blend, gluten-free baking powder before they go into Gluten-Free Buckwheat Pancakes. Buckwheat flour often shares mills with wheat, so buy one labeled gluten-free alongside the flour blend and baking powder. Wash the griddle or skillet and the spatula if they last cooked wheat pancakes.

Which gluten-free swaps does Gluten-Free Buckwheat Pancakes use?

Gluten-Free Buckwheat Pancakes relies on a gluten-free all-purpose flour blend. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

Recipes include certified gluten-free ingredient guidance and cross-contamination notes. Check every label and use certified gluten-free products. Learn more about us.

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