Gluten Free Buttermilk Buckwheat Pancakes Recipe

Name: Gluten Free Buttermilk Buckwheat Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅔ cup brown sugar; 2 tablespoons shortening; 4 tablespoons unsalted butter, softened; 1 teaspoon vanilla extract; 4 tablespoons canola oil; 2 large eggs; 1 cup buckwheat flour; 2 cups gluten-free flour; ½ teaspoon xanthan gum; ½ teaspoon salt; 2 tablespoons baking powder; 2 teaspoons cinnamon; 2 cups buttermilk

Servings: persons

⅔ cup brown sugar
2 tablespoons shortening
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
4 tablespoons canola oil
2 large eggs
1 cup buckwheat flour
2 cups gluten-free flour
½ teaspoon xanthan gum
½ teaspoon salt
2 tablespoons baking powder
2 teaspoons cinnamon
2 cups buttermilk

1
Sift together dry ingredients.
2
In a mixer, cream together brown sugar, butter, shortening.
3
Add eggs one at a time making sure they are incorporated fully.
4
Whip in canola oil, vanilla.
5
Add dry ingredients in parts alternating with buttermilk.
6
Mix fully scraping down sides and bottom of bowl as needed.
7
If necessary, add a little milk to get the consistency of cake batter.
8
Ladle 1/2 cup onto a griddle or skillet over low heat (grease with butter if needed), gently wiggle the griddle or skillet to level the batter out to desired roundness.
9
Cook until bubbles form and stay on the top, then flip.
10
Cook until done.

1602

kcal

Calories

124

Fat

112

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 13 ingredients. The key ingredients include: ⅔ cup brown sugar, 2 tablespoons shortening, 4 tablespoons unsalted butter, softened, 1 teaspoon vanilla extract, and more.

Yes, Gluten Free Buttermilk Buckwheat Pancakes 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!

Gluten Free Buttermilk Buckwheat Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions