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4.9 from 69 votes

Buckwheat Pancakes

Buckwheat flour makes these pancakes gluten-free, and it also gives them a delicious nutty flavor. Serve with fresh berries or strawberry compote and a generous drizzle of maple syrup.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 3 to 4
Course: Breakfast
Cuisine: American

Ingredients

  • 1¼ cups buckwheat flour spooned and leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon sea salt
  • 1 cup unsweetened almond milk or another non-dairy milk or regular milk
  • 2 large eggs
  • ¼ cup maple syrup plus more for serving
  • 2 tablespoons avocado oil plus more for brushing
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • Strawberry Compote for serving

Instructions

    Cup of Yum
  1. In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. In a medium bowl, whisk together the almond milk, eggs, maple syrup, avocado oil, apple cider vinegar, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined.
  3. Heat a nonstick skillet to medium-low heat and brush lightly with oil. Use a ⅓-cup scoop to pour the batter into the skillet. Cook the pancakes for 1½ to 2 minutes per side, or until puffed and cooked through, reducing the heat to low if the pancakes are browning too quickly.
  4. Serve with maple syrup and strawberry compote.

Notes

  • Makes about 10 pancakes.
  • Makes about 10 pancakes.