Easy Fluffy Buckwheat Pancakes
There’s something so comforting about starting your morning with a stack of warm, fluffy pancakes, and these Fluffy Buckwheat Pancakes are my go-to when I want something cozy and nourishing. Buckwheat flour brings a nutty richness and a boost of nutrients that regular pancakes just can’t compete with. Plus, they’re naturally gluten-free—how cool is that?
I first made these on a chilly weekend morning after running out of regular flour (classic me). All I had was a bag of buckwheat flour I bought on a health kick months ago. I was skeptical—but oh my gosh, these came out even better than the classic ones. They were light, tender, and had this slightly earthy flavor that paired perfectly with maple syrup and berries. Now? I make them almost every Sunday.
Buckwheat flour is a little misleading in name—it’s actually not related to wheat at all! It’s a gluten-free pseudo-grain rich in fiber, antioxidants, and magnesium. If you’ve never cooked with it, here’s a great deep dive on what buckwheat is and why it’s so good for you.
Why You’ll Love This Recipe
✨ Quick & Easy – Done in under 20 minutes from start to finish.
👨👩👧 Family-Friendly – My niece and nephew devour these without knowing they’re healthy!
💸 Budget-Friendly – Just a few pantry staples and you’re good to go.
This recipe is 100% gluten-free thanks to the buckwheat, which is naturally wheat-free. Not sure what qualifies as gluten-free or how to check? Check out this guide to gluten-free grains from the Celiac Disease Foundation.
Ingredients
Let’s break it down so you get perfect results every time. All ingredients are listed in grams for accuracy:
- 120g buckwheat flour – This is the star of the show! It adds a rich, nutty flavor and makes these pancakes naturally gluten-free.
- 1 tsp baking powder (about 4g) – Gives the pancakes that lovely rise and fluff.
- ½ tsp baking soda (about 2g) – Reacts with the acid to create super fluffy texture.
- ¼ tsp salt (about 1g) – Just a pinch to balance the flavors.
- 1 tbsp coconut sugar or brown sugar (around 10g) – Adds a touch of sweetness without overpowering.
- 1 large egg (about 50g) – Binds everything together and adds richness.
- 240ml buttermilk – This is key for flavor and tenderness. You can sub with milk + a tsp of vinegar if needed.
- 1 tbsp melted butter or coconut oil (15g) – Adds moisture and a touch of richness.
- ½ tsp vanilla extract (optional but lovely!)
- Butter or oil for cooking
Buttermilk reacts with baking soda to make the pancakes super fluffy. If you’re out, you can make your own! Here’s a quick tutorial on homemade buttermilk substitutes.
How to Make Fluffy Buckwheat Pancakes
To make things super easy, I’ve got photos of each step coming up below. But if you’re just here for the printable recipe, scroll down to the bottom! 📜
Mix Your Dry Ingredients
In a medium bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, and coconut sugar. Make sure it’s well combined so the leavening agents get evenly distributed.
📝 Tip: Use a fine mesh sieve if your buckwheat flour is clumpy.
Combine the Wet Ingredients
In another bowl, whisk the egg, buttermilk, vanilla extract, and melted butter until smooth.
👩🍳 Fun tip: Let your buttermilk and egg come to room temp for better blending.
Make the Batter
Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon. Don’t overmix—some lumps are okay! Overmixing will make them chewy, and we want FLUFF.
😉 Think “pancake clouds,” not bricks.
Rest the Batter
Let the batter sit for about 5–10 minutes while your pan heats. This gives the baking powder/soda time to activate and makes the batter extra bubbly.
🔥 Trust me, this step is worth the wait. It’s the secret to that perfect rise.
Cook ‘Em Up
Heat a nonstick skillet or griddle over medium heat and add a little butter or oil. Pour about ¼ cup of batter per pancake onto the hot surface.
Cook for 2–3 minutes or until you see bubbles forming on top and the edges look set. Flip gently and cook for another 1–2 minutes until golden brown.
🎯 Don’t press down with your spatula—we want to keep that fluff!
Stack & Serve
Serve warm with your favorite toppings—maple syrup, fresh berries, almond butter, or a dollop of yogurt. Or all of the above. No judgment here. 😉
Expert Tips & Variations
🔄 Swap Ingredients – Sub in oat milk + apple cider vinegar for a dairy-free version.
🔥 Crispier Edges – Use a cast iron skillet with a bit of butter for golden edges.
🌶️ Add Flavor – Mix in cinnamon, blueberries, or even mini chocolate chips if you’re feeling wild!
Buckwheat Pancake Tips
✅ Do: Let the batter rest. It helps give you those dreamy, fluffy layers.
❌ Don’t: Overmix. Just fold until it comes together—no more, no less.
✅ Do: Keep the heat on medium. Too high and they’ll burn before cooking through.
❌ Don’t: Crowd the pan. Give each pancake some breathing room!
What to Serve With It
🥓 Turkey bacon or regular crispy bacon – That salty crunch next to the sweet pancakes = heaven.
🍳 Scrambled or fried eggs – Add protein to make it a full meal.
🍓 Fresh fruit salad – Keeps it light and bright.
🥛 Iced coffee or a hot latte – Weekend mornings done right!
Storage & Reheating
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Lay flat between parchment and freeze for up to 2 months.
- Reheat: Pop in the toaster or warm in a skillet for the best texture.
If you’re meal-prepping these ahead of time, make sure to store them safely. These USDA guidelines on refrigerating leftovers are super helpful.
Recipe Card
Fluffy Buckwheat Pancakes
These Fluffy Buckwheat Pancakes are light, wholesome, and naturally gluten-free with a nutty twist! Perfect for cozy weekend mornings, they’re made with simple ingredients and topped with fresh fruit and maple syrup for the ultimate breakfast stack.
Ingredients
- 120g buckwheat flour – Adds a deep nutty flavor and makes the pancakes gluten-free.
- 1 tsp baking powder (about 4g) – Helps the pancakes rise and stay fluffy.
- ½ tsp baking soda (about 2g) – Reacts with the buttermilk for extra fluff.
- ¼ tsp salt (about 1g) – Enhances all the other flavors.
- 1 tbsp coconut sugar or brown sugar (10g) – Gives a touch of sweetness.
- 1 large egg (about 50g) – Adds structure and richness.
- 240ml buttermilk – Key to soft, tender pancakes. Can be subbed with milk + 1 tsp vinegar.
- 1 tbsp melted butter or coconut oil (15g) – Keeps the pancakes moist and flavorful.
- ½ tsp vanilla extract (optional) – For extra aroma and depth.
- Butter or oil – For cooking the pancakes.
Instructions
- In a mixing bowl, whisk together the buckwheat flour, baking powder, baking soda, salt, and coconut sugar until evenly combined.
- In another bowl, beat the egg with the buttermilk, vanilla extract (if using), and melted butter until smooth.
- Gently stir the wet mixture into the dry ingredients. Don’t overmix—lumps are okay! Let the batter rest for 5–10 minutes.
- Preheat a nonstick pan or griddle over medium heat. Add a bit of butter or oil.as
- Scoop about ¼ cup of batter per pancake onto the pan. Cook until bubbles form and the edges set (2–3 minutes), then flip and cook another 1–2 minutes.
- Stack your pancakes and top with maple syrup, banana slices, fresh raspberries, or whatever makes your morning magic.
Notes
Common Questions (FAQ)
❓ Can I use regular flour instead of buckwheat?
Yes! You can sub in all-purpose flour 1:1 if gluten isn’t an issue. Whole wheat flour also works well but might be a bit denser.
❓ Is buckwheat actually wheat?
Nope! Despite the name, buckwheat is actually a seed, not a grain, and it’s naturally gluten-free.
❓ Can I make the batter ahead of time?
Kind of. The batter is best made fresh, but you can mix the dry ingredients in advance and stir in the wet when ready.
And that’s it—your warm, nutty, Fluffy Buckwheat Pancakes are ready to shine. Whether it’s a lazy weekend or a special breakfast-for-dinner kind of night, these beauties are the kind of food hug we all need. 💛
Now go stack ‘em high, drizzle generously, and enjoy every bite. 🥞
🔗 Further Reading:
- Benefits of Buckwheat Flour
- How to Substitute Eggs in Recipes
- Celiac Foundation’s Guide to Gluten-Free Grains
📢 Did You Try This Recipe?
I’d love to hear how it turned out! Leave a comment & rating below!
📸 Tag me on Instagram @RecipesByAbbie so I can swoon over your pancake stacks.
