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.

pancakes on gray plate with blueberries, butter and maple syrup and white background

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!

white bowl of buckwheat groats and white bowl of buckwheat flour

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!

overhead shot of ingredients needed to make buckwheat pancakes set out in bowls

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.

step by step photos of how to make buckwheat 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!
close up shot of buckwheat pancakes on white plate with blueberries and maple syrup

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!

pancakes on gray plate with blueberries, butter and maple syrup and white background
5 from 2 votes

Buckwheat Pancakes {with Blueberries}

Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Servings 6 people
These buckwheat pancakes are light, fluffy and wholesome. Easy-to-make and full of blueberries, these pancakes are naturally gluten-free!

Ingredients

Dry Ingredients:

  • 1 cup gluten-free 1:1 baking flour
  • 1 cup buckwheat flour from 3/4 cup freshly ground buckwheat groats if desired (recommended)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

Wet Ingredients:

  • 1 3/4 cup milk or almond milk
  • 3 eggs separated
  • 4 tablespoons butter melted (or vegan butter)
  • 1 cup blueberries

Instructions 

  • In a large bowl, whisk together the dry ingredients. In another medium bowl or large measuring cup, whisk together the milk, egg yolks (set whites aside for later) and butter.
  • Place the egg whites in a small mixing bowl. Using a hand mixer, whip the eggs whites on high until they form fluffy stiff peaks.
  • Add the wet ingredients to the dry and combine with a rubber spatula until just a few flour streaks remain. When the batter is almost mixed add the egg whites and gently fold in until no dry streaks of flour remain.
  • Cook the pancakes on a hot buttered griddle or skillet. Add 5-6 blueberries per pancake while cooking. Serve and enjoy!

Notes

MAKE IT DAIRY-FREE: Use almond milk and vegan butter. Unfortunately there is no substitute for the eggs. 
  • 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: Be sure to select a high-quality gluten-free flour for best results.

Nutrition

Calories: 321kcal | Carbohydrates: 39g | Protein: 11g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 330mg | Potassium: 468mg | Fiber: 4g | Sugar: 11g | Vitamin A: 481IU | Vitamin C: 2mg | Calcium: 172mg | Iron: 2mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    I really enjoyed these pancakes! This is the first time any pancakes I’ve made came out cooked through.
    Thanks for the great recipe.

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