Gluten-Free Buckwheat Pancakes Recipe

gluten-free buckwheat pancakes
Irina Dobrolyubova / Getty Images
Total Time 15 min
Prep 10 min, Cook 5 min
Yield Serves 4 to 6

People who are new to the gluten-free diet often are surprised to learn that this recipe for gluten-free buckwheat pancakes is truly gluten-free. After all, how can a food that contains the word "wheat" in its title be safe to eat for people who have celiac disease and non-celiac gluten sensitivity?

The truth is, buckwheat isn't related to wheat—in fact, it's not even a grain (the gluten grains wheat, barley and rye are all closely related in the cereal grain family). Nutritionists call buckwheat a "pseudo-grain" or a "pseudo-cereal," and it's actually closely related to rhubarb (not exactly something you'd use in pancakes). But buckwheat seeds can be ground into flour that makes a nice gluten-free ingredient for baked goods.

This recipe for gluten-free buttermilk buckwheat pancakes serves four to six hungry people, and you can keep any leftover batter for up to one week in the refrigerator.

Be sure to use buckwheat flour (not groats). Good choices for buckwheat flour include Arrowhead Mills, Birkett Mills/Pocono (the same product under two different names), and Bob's Red Mill. 

You can use your choice of all-purpose gluten-free flour mix brand—popular options include Pamela's Products Baking & Pancake Mix, King Arthur Flour Gluten-Free All-Purpose Baking Mix, Arrowhead Mills All-Purpose Gluten-Free Baking Mix, or Cup4Cup Gluten-Free Flour.


  • 1-1/2 cups gluten-free baking 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 milk
  • 1 tbsp. butter or alternative gluten-free shortening, melted
  • 1 egg, beaten


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 consistency you prefer.)

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.

If you're missing some of the required ingredients for this recipe (specifically, the gluten-free baking mix and the buttermilk), it's possible to tweak it (although eliminating the buttermilk will give your resulting pancakes a less distinctive flavor). Here's how to substitute other ingredients for the buttermilk:

  • Instead of using 2-1/2 cups of buttermilk, substitute an additional 1-1/4 cups of milk (bringing your total to 2-3/4 cups), plus two additional tablespoons of butter or another gluten-free shortening (bringing your total to 3 tablespoons).
  • Add a second beaten egg to your batter.

In addition, it's perfectly possible to make the recipe without the guar gum (while the pancakes don't hold together quite as well, they're fine if you flip them and plate them carefully).

So if you don't happen to have any gluten-free guar gum in your pantry, don't despair—you still can make this gluten-free pancake recipe.

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