Nutritious, fluffy, and so easy to make, these Buckwheat Pancakes are a favorite breakfast to share with the kids. They are a gluten-free, loaded with protein and fiber, and just so delicious.

Buckwheat Pancakes

I love having easy options for weekend breakfasts—especially recipes that work for family and friends with gluten intolerances. These pancakes are one of my favorite options. Using buckwheat flour ensures they are packed with nutrients, and it’s such a versatile flavor that you can mix in any add-in your family likes.

They have a mellow taste that’s enhanced by cinnamon, vanilla, and any fruit you decide to add.

These pancakes also store really well in a container in the fridge or in a bag in the freezer. You can warm them up quickly for easy toddler breakfasts.

Ingredients You Need

Here’s a look at the ingredients you need to make this pancake recipe so you know what to have on hand.

• Buckwheat flour: Buckwheat flour technically comes from a grass, so it’s gluten-free but very high in protein and fiber. It absorbs liquids more readily than wheat flours, so see the Notes at the end of the recipe to adjust this recipe for wheat flour if needed.
• Baking powder: Baking powder ensures the pancakes rise and are fluffy.
• Cinnamon: Cinnamon adds a warm spice to the batter of these pancakes.
• Milk (dairy or nondairy): You can use whichever type of milk you prefer here. I usually use whole milk.
• Applesauce (or mashed banana): One of these fruit purees adds an undertone of sweetness and moisture to the pancakes.
• Eggs, lightly beaten: Adding eggs to this recipe ensures the pancakes hold together nicely. To make these egg-free, the best option is a store-bought egg replacer such as the one from Bob’s Red Mill.
• Vanilla extract: A splash of vanilla extract adds a lovely undertone of flavor in this recipe.
• Unsalted butter: I like to cook with unsalted butter so I can adjust the salt level myself.
• Blueberries or other diced fruit (optional): Feel free to stir fruit into the batter to make these into fruit pancakes, or add a few pieces to each pancake after you add it to the pan or griddle.

Step-by-Step Instructions

Below is a look at how to make this recipe so you know what to expect for these gluten-free pancakes. Scroll down to the end of the post for the full amounts and timing.

1. Add the ingredients to a medium mixing bowl.
2. Whisk to make a smooth batter.
3. Heat a pan over medium heat. Add a little butter and add dollops of pancake batter. Once you see bubbles, flip over.
4. Cook through and serve warm.

How to Store

To store leftovers, let cool and place into an airtight container in the fridge for up to 3 days. Reheat for about 30 seconds in the microwave. You can also store cooled pancakes in a zip-top freezer bag in the freezer for up to 3 months. Reheat for 60 seconds, flipping over halfway through for even heating.

Best Tips for Success

• Spread the batter thinly when you add it to the pan.
• Let the edges set on each pancake—look for bubbles and firmness around the edges—before you flip each to ensure the middle is cooked through.
• Top with maple syrup, nut butter, yogurt, or other favorite topping.
• Add blueberries, diced bananas or strawberries, chocolate chips, or thinly sliced peaches to the batter to make the pancakes fruity.
• Dairy-free: Use soy milk, almond milk, or another nondairy milk, plus vegan butter or a neutral oil in place of the butter.
• Add a little sugar, coconut sugar, or agave to the batter to make it a little sweeter.

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• Stir together all ingredients in a medium bowl.

• Heat a cast-iron or nonstick skillet or griddle over medium heat. Coat with neutral oil, butter, or nonstick spray.

• Spoon out ¼ cup of the batter—or less to make smaller pancakes—and spread to an even thickness about ¼ inch thick. Let cook about 3-4 minutes or until the edges are totally set and bubbles start to appear.

• Carefully flip and cook for another 2-3 minutes.

• Serve immediately and repeat with the rest of the batter, or keep warm on a baking sheet in a 200 degree F oven.

• To store leftovers, let cool and place into an airtight container in the fridge for up to 3 days. Reheat for about 30 seconds in the microwave. You can also store cooled pancakes in a zip-top freezer bag in the freezer for up to 3 months. Reheat for 60 seconds, flipping over halfway through for even heating.
• Egg-free: Omit the eggs and add 2 tablespoons chia seeds or flaxseeds. Let the batter sit for about 5 minutes before you start cooking and add a touch more milk if needed to create a normal pancake batter consistency. Flip them gently after they set and start to firm on top.
• Spread the batter thinly when you add it to the pan.
• Let the edges set on each pancake—look for bubbles and firmness around the edges—before you flip each to ensure the middle is cooked through.
• Top with maple syrup, nut butter, yogurt, or other favorite topping.

Calories: 80kcal, Carbohydrates: 6g, Protein: 5g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 89mg, Sodium: 452mg, Potassium: 139mg, Fiber: 0.5g, Sugar: 5g, Vitamin A: 224IU, Vitamin C: 0.2mg, Calcium: 152mg, Iron: 1mg