Buckwheat Pancakes {with Blueberries}

These buckwheat pancakes are light, fluffy and wholesome. Easy-to-make and full of blueberries, these pancakes are naturally gluten-free!

If you love buckwheat be sure to check out these buckwheat waffles or these buckwheat chocolate chip cookies! You also might like this collection of buckwheat recipes.

 

Buckwheat is one of my all-time favorite ingredients! It is wholesome and nutty with a delicious flavor. Buckwheat also has elastic properties that give pancakes and other baked goods a great texture.

Why You’ll Love This Recipe

These are some of my family’s all-time favorite pancakes. They are:

• Light and fluffy – Thanks for a few tricks (hint: whipped egg whites).
• Wholesome and delicious
• Naturally gluten-free
• Full of blueberries! Buckwheat and blueberries make the perfect pair.

If you love blueberries you might like these gluten-free blueberry muffins or this gluten-free blueberry cobbler!

What’s the difference between buckwheat pancakes and regular pancakes?

Despite it’s name, buckwheat is 100% gluten-free! It’s especially helpful for gluten-free recipes. These buckwheat pancakes are made with a combination of buckwheat flour and gluten-free flour.

For all of my buckwheat recipes (like these buckwheat crepes or these buckwheat muffins), I recommend buying raw buckwheat groats and grinding them into flour in your blender.

Freshly ground buckwheat flour has a light taste and color that makes it ideal for pancakes. I use it as a main ingredient in the flour blend for my favorite Gluten-Free Pancakes as well. However, if you only have packaged buckwheat flour, that will work as well!

Key Ingredients

• Buckwheat Flour: My preference is to use freshly ground buckwheat flour. I do this by grinding raw buckwheat groats into flour in my blender. You can also use regular buckwheat flour.
• Gluten-Free 1:1 Baking Flour: I like to use 1/2 buckwheat flour and 1/2 all purpose flour in this recipe. Be sure to select a high-quality gluten-free flour for best results.
• Milk/Butter: If you want to make this recipe dairy-free you can easily use almond milk and vegan butter.
• Eggs, Separated: A trick for light and fluffy buckwheat pancakes is to separate the egg yolks and whites. They you’ll whip up the egg whites and fold them into the batter.

Tip: Whipping up the egg whites and folding them into the batter makes these pancakes light and fluffy.

You also might like these gluten-free banana pancakes!

How to Make Buckwheat Pancakes from Scratch

1. Start by mixing together the wet and dry ingredients in separate bowls.
2. Whip up the egg whites using a hand mixer.
3. Add the wet ingredients to the dry and stir to combine. Fold in the egg whites.
4. Cook the pancakes in a hot buttered pan or skillet. Add blueberries!

I hope you enjoy this pancake recipe as much as we do! Be sure to check out my full collection of gluten-free breakfast recipes.

If you like this recipe leave me a comment/rating below. I’d love to hear from you!