Buckwheat Pancakes

Buckwheat Pancakes | The Gluten-Free Homemaker

When I was a kid, my mom would try to make perfectly good food healthier by adding things like nuts, raisins, and wheat germ. We never liked it. I remember her making buckwheat pancakes, and I thought they tasted awful! Now I’m a mom and I try to make healthy food, too, but it has to taste good.

Until the other day, I hadn’t eaten buckwheat since I was a kid. I was curious to find out if it was as bad as I remembered, so I made a small batch of gluten-free buckwheat pancakes. Well, I don’t know if my mom had a bad recipe, or bad buckwheat, or if my tastes have just matured, but those pancakes were good!  It wasn’t just a mom thing either, because the whole family liked them.

I looked up several different recipes and combined them into my own recipe.

Buckwheat Pancakes
Recipe type: Breakfast
Serves: Makes 9 medium pancakes
  • ½ cup buckwheat flour
  • ¼ cup potato starch
  • ¼ cup gluten-free flour mix (I used Carol Fenster’s sorghum blend)
  • 2 teaspoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoons baking soda
  • ¼ teaspoon salt
  • ⅔ cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • ¼ cup cooking oil
  1. In a medium bowl whisk together the flours, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl or glass measuring cup, combine the milk, egg, vanilla, and oil, beating slightly with a fork.
  3. Add the wet ingredients to the dry ingredients and whisk together well.
  4. Let the batter sit and thicken for a few minutes.
  5. Heat a skillet very hot and spoon the batter onto the skillet. These brown quickly, and you might need to turn them before you see bubbles on top. Use a spatula to see how brown they are getting.


This recipe is linked to Slightly Indulgent Mondays at Simply Sugar & Gluten Free.

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  1. Gina says

    I’m glad you tried buckwheat. It’s one of my favorites. I’m sorry the kind you found is iffy for cross-contamination. I don’t know if this is available where you are, but Bob’s Red Mill is an Oregon company that does a lot of GF flours. They are very strict about keeping flours segregated. I sent you a link – you can buy it online if you can’t find it in your store.

    • Evelyn McKenney says

      Regarding the gluten free recipe for buckwheat pancakes The recipe had way too many ingredients and most of them unnecessary…..you should have stuck to your mother’s recipe, it was probably healthier. Yours has potato starch, sugar (totally should be no no…. honey or maple syrup will be used for finished pancakes). And even better is to grind your own buckwheat groats …. there are grain mills that are simple and easy to use and so much better to grind your grain as needed, what could be fresher and healthier. I have a Whisper Mill grain mill, but there are a lot of good brands. I saw someone on tv making their own bread using freshly ground grain so I decided that would be for me. And that was about 14 yrs ago.

      Evelyn McKenney

  2. The Gluten-free 'Dish' says

    When I saw the name of your post I was thinking…oh good, maybe she knows a gf buckwheat flour made in a dedicated plant. Even looked at Bob’s Red Mill’s catalog, but theirs isn’t labeled gf. A long time ago I had some Buckwheat flour and thought it was labeled gf from Bob’s Red Mill. Maybe they changed their labeling.
    Hopefully someone will know.

  3. Gina says

    Oh, no! You’re right, the Bob’s Red Mill Buckwheat flour doesn’t carry their GF label. I’m pretty sure I’ve used Arrowhead Mills, which also has a good brown rice flour.

  4. Linda says

    Thanks for everyone’s input.

    Arrowhead Mills does clean their lines, but they don’t have dedicated lines for gf flours. I have had reactions to their products in the past so I prefer to find another option.

    Bob’s Red Mill doesn’t process their buckwheat with the gf flours and it’s not marked gf.:(

    I like the idea of milling my own buckwheat so I will look into purchasing whole buckwheat at the health food store.

  5. Anonymous says

    Hi. I do not have a specific wheat problem… except that I am trying to eat right for my blood type. As a type A, buckwheat is a big thumbs up and whole wheat is big thumbs down.

    I usually made pancakes for the past 20 plus years with white whole wheat, whole wheat, and buckwheat. Yummy!!

    So I just made your pancakes (I substituted Oat flour and Brown rice flour for the four mix) VERY good – I was very surprised at how light and lovely they turned out… color too! THANKS!

  6. gfe--gluten free easily says

    I love buckwheat pancakes and yours look great, Linda. However, I seem to have issues with buckwheat, gf or not. My whole family does, even those who eat gluten, so not sure what that means. But, Birketts Mills cerfies gluten free to the 20 ppm level. I've come to the conclusion that's too much for me, but here's the link for those who are interested:



  7. The Curious Baker says

    I just made some gluten free buckwheat pancakes, mu subs were a little different but they really are good!

  8. Anonymous says

  9. Linda says

    No need to apologize. I'm glad you asked. No, you cannot substitute potato flour for potato starch. The flour is much heavier and the recipes I have seen that use it, only use very small amounts (sometimes 1/2 tsp). Tapioca flour and starch are interchangeable, though.

  10. Anonymous says

    Just came across your recipe this morning and made these for my son. He LOVED them. Thanks! Great recipe!

  11. Shaina says

    We had a gluten reaction to the arrowhead mills buckwheat, we’re very sensitive to cross contamination. I have some bob’s red mill that says gluten free on it but just haven’t tried it yet…these look awesome!

  12. Vivian says

    Thanks so much for posting this recipe. So many buckwheat pancake recipes have wheat in them for binding.
    I just amended this recipe and made waffles! They were great.
    I used 3 eggs – separated; whites beaten until stiff.
    substituted arrowroot for potato starch
    2/3 cup buckwheat flour
    1 Tbs sourgum
    and used almond milk instead of dairy (I’m casein intolerant)

    OMG – they are light fluffy and delicious.

    • says

      Vivian, thanks for letting me know. I haven’t yet tried making buckwheat waffles. I am also avoiding casein now, so I’m glad to know it works with almond milk. :)

  13. says

    Great way to eat your whole grains! I’ve actually switched to using whole buckwheat and grinding my own. Easy to do in a coffee grinder, and the truly sensitive can rinse and dry the grains before grinding.

    One thing about the flour: some flours are toasted and have a much stronger flavor. I prefer untoasted flour for pancakes, although I like the toasted grain in things like pilaf.

    Thanks for the reminder! I think we’ll have pancakes this weekend.

    • says

      I grind my own buckwheat flour too. That’s interesting about the toasted flours. I wonder if that’s what my mom used to use.

  14. says

    I made this recipe using 1/2 cup buckwheat, and because I didn’t have the potato starch, I used 1/4 cup coconut flour, and 1/4 cup sorghum flour. I followed the recipe exactly thereafter, except I used 1/3 cup fat-free milk and 1/3 organic soy creamer as the liquid. But I’m not sure if it was the flour I used, or what it was, because the liquid was not nearly enough. I ended up adding about (and I stress about because I didn’t measure) 1/3 cup extra milk AND one of those little containers of unsweetened applesauce. Still, the mix was very thick and when I put it on the pan, it sort of clumped on (but I find a lot of gf batters do that).

    The end result was FANTASTIC! These are the best pancakes I’ve made in ages. Topped with real maple syrup, they were nearly perfect. Blueberries might have perfected them but today, this was just what I needed.

    I’m thinking that maybe the dry winter air had something to do with the batter needing extra liquid, or maybe some of these flours expand more than the potato starch would have. But never mind. I just slowly added more milk until I made it a bit more moist.


    • says

      It was the coconut flour that required you to use more liquid. I have not done a lot with coconut flour simply because it is not an easy substitute. It does change things quite a bit. If you had used more than 1/4 cup it would have required even more liquid. The recipes I have made that use coconut flour call for a lot of liquid and a lot of eggs. Anyway, I’m glad you enjoyed the pancakes!

      • says

        Thanks Linda. It’s really worth experimenting with coconut flour, unless you’re allergic or sensitive to coconut of course. It adds a certain lusciousness to things like gf cakes and cookies without giving it a coconut flavor. I can certainly smell that it’s coconut flour – smells like coconut – but I never really use it for more than 1/4 of the flour called for in a recipe. I have made up my own muffin and cookie recipes using coconut flour, so never really paid attention to how much liquid I used, comparatively.

        I haven’t really felt like I needed any more egg in my recipes. In fact, I have high cholesterol so I try to limit my yolk intake. I do use Xanthan Gum in most of my baking. When I make muffins using the coconut flour, 1 egg gives me 12 muffins in the standard-sized tins.

  15. Peggy Johnson says

    I made these for my family, and they all loved them. I am the only one who has to eat gluten free. They said they would have never known they were gluten free except that I was eating them. I did have to use a lot more liquid than called for. I am assuming my all purpose gluten free mix is just very different from yours. Anyhow, they were a big hit.

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