Gluten-Free Buttermilk Buckwheat Pancakes

Buckwheat Pancakes. Nancy Lapid
  • Prep Time
    10 min
  • Cook Time
    5 min
  • Total Time
    15 min
This recipe for gluten-free buttermilk buckwheat pancakes makes enough for a crowd. Extra batter can be refrigerated for up to a week.

Be sure to use buckwheat flour (not groats) and a gluten-free flour mix. I used Bob's Red Mill Gluten-Free All-Purpose Baking Flour and Arrowhead Mills Buckwheat Flour.


  • 1-1/2 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour (or another gluten-free flour mix)
  • 1 cup buckwheat flour
  • 3 tbsp sugar
  • 2 tsp vanilla extract
  • 2-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp guar gum
  • 1/4 tsp salt
  • 2-1/2 cups fat-free buttermilk
  • 1/1-2 cups skim milk
  • 1 tbsp butter or margarine, melted
  • 2 tsp vanilla extract
  • 1 egg white


Combine the dry ingredients (flours through salt) in a large mixing bowl.

Combine the wet ingredients (buttermilk through the egg white) in a separate bowl, then combine with the dry ingredients and stir until smooth. (Depending on the flour mix you've used, you may need to add a little more milk or buttermilk to get the batter to the right consistency -- it's a matter of preference.)

Make your pancakes by spooning the batter onto a hot nonstick skillet.

Flip the pancakes when the edges appear brown and bubbles start to appear on the surface. Cook for another minute and remove to a warmed plate.

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