Fluffy Buckwheat Pancakes

Buckwheat is definitely the sexiest form of pancake.

I know because I’ve had them all. I am very particular about the pancakes I consume. My dad every Saturday would make stacks and stacks of buckwheat pancakes. I loved going downstairs and eating a huge stack. Then, I might follow that up with a pancake chaser/snack sometime in the afternoon. And then of course, there were the pancakes that I would take in a Ziploc bag to lunch at school. I would eat them cold, smeared with peanut butter.

I was living my best life, even at 8.

Of course, having homemade pancakes made me into such a pancake snob. It is a behavior that I refuse to admit to my adult self. And yet, when I would go over to friends’ houses for sleepovers, they would all make the same Bisquik pancakes. Even with promises of chocolate chips and M&Ms thrown in there, I would REFUSE to touch them.

I hope that, even if you have not made buckwheat pancakes themselves, you have at least heard of buckwheat. Buckwheat, a gluten-free relative of rhubarb, has a delicate, almost nutty flavor all its own. I love using this brand of buckwheat flour, but I am sure any brand would do. It makes a delicious pancake, but I of course might be a tad biased. I have a protein pancake recipe and a savory carrot pancake using buckwheat flour on the blog, but I wanted to reformulate them so that they would be fluffy and less egg-y.

Like everything else, there is a time and a place for all types of pancakes.

Thanks to the buckwheat flour, these pancakes possess a light and airy consistency that quietly surrenders to the pressure of a fork and soaks up maple syrup like a sponge. I also love how these stay light without any fancy whipping of egg whites or letting the batter sit. Of course, you can make the batter the night before and have pancakes the next morning. But, you know, that is just my inner grandmom coming out.

The pancakes also pair well with all kinds of fruit (I personally love strawberries, but I have a straight up strawberry addiction), yogurt, or with a healthy swipe of peanut butter or almond butter. Feel free to stuff em with blubes, pumpkin seeds, or bananas. I love this recipe because it is just so darn versatile. It has become one of the staples in my brunch routine. And, the best part is you can pretty much top em however you want!

And, because buckwheat is chocked full of protein, they would make a killer breakfast for dinner option! Pretty sure I’ve said this a million times over now, but I think breakfast for dinner is probably one of my favorite things ever. I mean, who doesn’t love a stack of pancakes for dinner. They’re fun, delicious and just what a Friday night deserves.

One thing I know for sure is that Friday, Saturday and Sunday will be started off (or ended) by making buckwheat pancakes… perfection if you ask me.

What are you guys up to?

Yields 4

Fluffy Buckwheat Pancakes

10 minPrep Time

15 minCook Time

25 minTotal Time

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  • 3/4 cup buckwheat flour
  • 1/4 cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 ¼ cups non-dairy milk
  • 1 teaspoon apple cider vinegar
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • butter or ghee, to cook


in a medium bowl, mix together flours, baking powder, baking soda, cinnamon, and salt. In another bowl, beat together milk, apple cider vinegar, egg, and vanilla.

Add wet ingredients to the dry ingredients. Mix until just combined. The batter should have some lumps in it.

Preheat a cast iron pan over medium-low heat. Coat the pan with either butter or ghee. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Spoon 2 tablespoons the batter onto the warm skillet. (If you want larger pancakes, use 1/4 cup of batter). Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.

Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Repeat the process with the remaining batter, adding more butter when needed. Serve immediately.



2698 cal


218 g


162 g


41 g
Click Here For Full Nutrition, Exchanges, and My Plate Info


  1. Thanks for sharing this awesome recipe Sarah. Can I please check if I could replace ACV with white vinegar or Japanese rice vinegar?
    1. I do not see why not?! Try it and let me know!

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