These quick and easy Buckwheat Pancakes deliver a pleasant nutty flavor thanks to wholesome buckwheat flour. A touch of sugar and a pinch of cinnamon make them taste comforting and slightly sweet, and because the recipe uses naturally gluten free buckwheat flour, this breakfast is both flavorful and accessible. Ready in about 30 minutes, these pancakes are a simple, delicious way to start the day.
I enjoy testing different flours in the kitchen, and pancake batter is a great canvas for experimentation. Buckwheat flour produces pancakes that are soft, fluffy, and slightly dark in color with a rustic, nutty profile. These buckwheat pancakes are as easy as many classic variations—mix, cook, and enjoy—while offering a distinctive flavor that pairs well with fruit, syrup, or nut butter.
Recipe features
- Made with naturally gluten free buckwheat flour for a nutty, rustic flavor.
- Quick and simple to prepare—ready in roughly 30 minutes from start to finish.
- Highly customizable: fold in mix-ins or top with maple syrup, fruit, nut butter, or powdered sugar.
Ingredients
Eggs – Use room-temperature eggs for best results; set them on the counter for 20–30 minutes before mixing.
Milk – Any dairy or plant-based milk works in this batter.
Buckwheat flour – A gluten free flour made from ground buckwheat seeds. It gives the pancakes their characteristic nutty, earthy flavor and darker color.
Sugar – A small amount of cane sugar adds sweetness without overpowering the buckwheat taste.
Cinnamon – Adds warmth and a hint of spice. If desired, add a pinch of nutmeg, allspice, or 1 teaspoon vanilla extract for extra depth.
- 2 eggs
- 1 cup milk (any kind)
- 1 1/3 cups buckwheat flour
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
Step 1: Whisk the eggs and milk together in a mixing bowl until well combined.
Step 2: Add the buckwheat flour, sugar, cinnamon, baking powder, and salt to the same bowl. Stir until the batter is smooth and uniform. The batter may be slightly sticky and darker in color—this is normal with buckwheat flour.
Step 3: Heat a nonstick skillet or griddle over medium-low heat and lightly grease it. Use a 1/4 cup measure to portion batter onto the hot surface. Cook until bubbles form on top and the edges appear set, about 1–2 minutes, then flip and cook an additional 30 seconds to 1 minute until golden and cooked through. Repeat with remaining batter.
Tips and FAQs
- Too thin batter? Stir in a tablespoon of buckwheat flour at a time until the batter reaches a pourable but slightly thick consistency.
- Buckwheat flavor too strong? Replace 1/3 to 1/2 cup of buckwheat flour with brown rice flour or all-purpose flour to mellow the taste.
- Add mix-ins — chocolate chips, blueberries, diced apples, mashed banana, or citrus zest all work well folded into the batter.
My Pro Tip
Recipe Tip
Expect the batter to be a bit sticky, slightly gummy, and darker than typical wheat-based batters. That texture and color are normal for buckwheat pancakes.
Pancake topping ideas
- Classic maple syrup.
- Whipped cream or a dusting of powdered sugar.
- Applesauce or fruit compote.
- Nut or seed butters such as peanut butter, almond butter, cashew butter, sunflower seed butter, or tahini.
- Fresh fruit: banana slices, raspberries, or strawberries.
What is buckwheat flour?
Buckwheat flour is made by grinding buckwheat seeds into a fine powder. Despite its name, buckwheat is not related to wheat and is naturally gluten free. The flour has a hearty, nutty flavor and tends to produce darker, rustic baked goods and pancakes.
Are the pancakes gluten free? Vegan?
These pancakes are gluten free when made with buckwheat flour. They are not inherently vegan because they include eggs, but you can experiment with egg replacements such as two flax eggs (2 tablespoons ground flax + 6 tablespoons water) to make a vegan version; results may vary.
What goes well with buckwheat pancakes?
Serve them with breakfast sides like hash browns, fresh fruit, a smoothie, cold brew coffee, or a savory tofu scramble for a balanced breakfast.
Storage
Refrigerator: Store leftover pancakes in an airtight container for 3–4 days.
Freezer: Layer parchment between pancakes to prevent sticking, then transfer to a freezer-safe bag or container and freeze for up to 2 months. Reheat from frozen in a toaster or oven.
Nutrition (per pancake)
Calories: 79 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 2 g | Fiber: 2 g | Sugar: 3 g | Sodium: 126 mg. These values are estimates and provided for general guidance.
More healthy pancake recipes
- Vegan Oatmeal Pancakes
- Cottage Cheese Pancakes
- Flourless Chickpea Pancakes
If you try this recipe, please leave a comment and star rating where you found it—feedback helps others and is much appreciated.