Gluten Free Buckwheat Pancakes Recipe

There’s just something delightfully earthy and comforting about whipping up a batch of buckwheat pancakes that makes my mornings feel a little extra special. 🍴✨

I enjoy creating dishes that marry flavor and health, and my gluten-free buckwheat pancakes embody this union. Made with nutty buckwheat flour and a smidge of sugar, these pancakes are not just delicious but also powerhouses of good nutrition.

To add to their yumminess, I serve them with a fresh raspberry sauce. (Try substituting strawberries, blueberries, or blackberries, if you like).

Buttermilk gives these pancakes a slight tang, while vanilla adds soul.

Ingredients

• Buckwheat Flour: Rich in fiber, provides a hearty, nutty flavor, gluten-free.
• Baking Powder: Helps pancakes rise, making them fluffy and light.
• Buttermilk: Adds a slight tang, creates a tender crumb with its acidity.
• Egg: Binds ingredients, adds structure and moisture, with protein content.
• Butter: Adds richness and moisture, enhances flavor with healthy fats.

Ingredient Quantities

• 1 cup buckwheat flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Butter or oil for cooking

How to Make this

1. In a big bowl, mix the buckwheat flour, sugar, baking powder, baking soda, and salt until thoroughly blended.

2. In another bowl, combine the buttermilk, egg, melted butter, and vanilla extract, blending until smooth.

3. Put the moist ingredients into the dry ones and mix them slowly and lightly until they are mostly blended. Don’t mix them too much; it’s perfectly acceptable if there are some lumps.

4. Allow the batter to rest for about 5 minutes so that the ingredients may settle and thicken slightly.

5. Prepare a non-stick skillet or griddle at medium heat. Lightly coat with butter or oil.

6. For each pancake, pour
1/4 cup of batter onto the skillet,
spreading it gently with a spoon if needed.

7. Prepare by heating until bubbles dance on the surface and the edges are beginning to show signs of doneness, which should take approximately 2-3 minutes.

8. Flip the pancakes with care and cook on the other side for 1-2 minutes until they are golden brown and cooked through.

9. Complete the process with the rest of the batter, putting in more butter or oil as required into the pan.

10. Serve the pancakes hot and dress them with the toppings you prefer. These could be anything from syrup to fresh fruit to chopped nuts. Whatever you slather on these will push them into the dessert category, but there’s nothing wrong with that.

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Non-stick skillet or griddle
7. Spatula
8. Spoon or ladle
9. Small bowl (for melting butter if needed)

FAQ

• Can I substitute the buttermilk with another ingredient?Certainly, it’s possible to combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and allow it to stand for 5 minutes to serve as a buttermilk substitute.
• What can I use instead of sugar?Honey, maple syrup, and any sugar substitute you prefer can be used, adjusting to taste if necessary.
• How do I ensure the pancakes are fluffy?Make sure not to mix the batter too thoroughly; it’s okay to leave a few lumps. This keeps the pancakes from being too dense.
• Can I make the batter ahead of time?It’s preferable to fry the pancakes not long after whipping up the batter. If necessary, though, you can stash the batter in the fridge for a day.
• What can I add to the batter for extra flavor?Think about adding a slight amount of cinnamon, a few blueberries, or a handful of chocolate chips to the batter to enhance the flavor.
• Is the egg necessary in the recipe?The ingredients are bound together and there is added structure with the egg. But if you need to replace it, you can use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water).
• How do I prevent the pancakes from sticking to the pan?Make sure the pan is properly heated and use enough butter or oil to well coat the pan before you put in the batter.

Gluten Free Buckwheat Pancakes Recipe Substitutions and Variations

For buttermilk: Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar.
For butter without salt: Replace with the same amount of oil derived from coconuts or from vegetables.
When a recipe calls for sugar, you can use honey or maple syrup in equal measure, or use a suitable sugar substitute such as Stevia.
To make a flaxseed egg for a large egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let sit for 5 minutes.
For vanilla extract: Use almond extract or maple extract, but think about using a bit less since those alternatives can be more powerful.

Pro Tips

1. Room Temperature Ingredients: For smoother batter and fluffier pancakes, ensure that the egg and buttermilk are at room temperature before mixing. This helps them incorporate more evenly into the batter.