Buttermilk Buckwheat Pancakes (Gluten Free) Recipe

Name: Buttermilk Buckwheat Pancakes (Gluten Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup buckwheat flour; 2 tablespoons brown sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/8 teaspoon cinnamon; 1/8 teaspoon nutmeg; 1/8 teaspoon clove; 1 cup low-fat buttermilk; 1 tablespoon butter, melted; 2 eggs, reserved

Servings: persons

1
Combine dry ingredients in large bowl. Whisk remaining ingredients together; stir into dry mixture just until moistened, reserving the eggs. Place batter into a tightly lidded jar for at least 24 hours and up to 48 hours. When you're ready to make these pancakes, mix the beaten egg yolks into the batter, and whip the egg white until they are light peaks, and fold into the batter. Pour batter by small ladles onto a hot nonstick griddle coated with nonstick cooking spray. Flip when bubbles form on top of the pancakes and then cook until second side is golden brown.
2
Buckwheat is a stiffer harder pancake if you were to just mix it up and cook them. They are flatter pancakes, because they have no white flour or gluten in them. The eggs enrich them with protein and the folded egg whites give them a nicer lighter texture.
3
Garnish using vanilla yogurt and blueberries, or you can serve them with butter and maple syrup. These pancakes are excellent with thick sliced bacon or a good slice of smoked ham.

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup buckwheat flour, 2 tablespoons brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Buttermilk Buckwheat Pancakes (Gluten Free) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttermilk Buckwheat Pancakes (Gluten Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions