Dairy-Free, Gluten-Free Buckwheat Pancakes

By
Ashley Adams
Ashley Adams
Ashley Adams is a restaurant professional and workshop instructor with a specialty in dairy-free cooking and baking.
Learn about The Spruce Eats' Editorial Process
Updated on 08/9/22
Gluten-Free Buckwheat Pancakes Recipe

The Spruce Eats

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings

This recipe makes delicious, melt-in-your-mouth buckwheat pancakes that are also dairy free and gluten free. The batter includes both buckwheat flour and gluten-free all-purpose flour — buckwheat flour is made from ground-up buckwheat groats, which are naturally free of gluten. To make the pancakes dairy free, non-dairy milk is called for. Coconut milk will add a nice subtle flavor, but you can use any type you prefer. Just keep in mind the pancakes are not vegan as the batter does contain eggs.

If you've never used coconut oil to top your pancakes, this is a good recipe to try it with. The coconut oil is mellow in flavor and accentuates the sweet buckwheat flavor in the most wonderful way, especially with a drizzle of pure maple syrup.

Ingredients

  • 1 1/2 cups organic buckwheat flour

  • 1/2 cup gluten-free all-purpose flour

  • 2 teaspoons baking soda

  • 1/8 teaspoon ground cinnamon, optional

  • 1 teaspoon salt

  • 2 cups coconut milk, or almond milk, soy milk, or another dairy-free milk of your choosing

  • 2 large eggs, lightly beaten

  • 2 tablespoons maple syrup, plus more for serving

  • 2 tablespoons extra-virgin olive oil, cold-pressed if available

  • 1/2 teaspoon pure vanilla extract

  • 1 to 2 tablespoons virgin coconut oil, for cooking and serving

Steps to Make It

  1. Gather the ingredients.

    Ingredients for gluten-free buckwheat pancakes recipe gathered

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  2. In a large mixing bowl, combine the buckwheat flour, all-purpose gluten-free flour, baking soda, ground cinnamon (if using), and salt. Set aside.

    Dry ingredients in a bowl

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  3. In another bowl, whisk together the coconut milk, lightly beaten eggs, maple syrup, olive oil, and pure vanilla extract.

    Whisking coconut milk, lightly beaten eggs, maple syrup, olive oil, and pure vanilla extract

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  4. Add the wet ingredients to the dry and stir until mostly smooth (some lumps are fine). Let the batter sit for 10 to 15 minutes to allow the buckwheat to absorb the liquid slightly (don't skip this step; it will create lighter, fluffier pancakes than if you rush through this).

    Whisking wet ingredients to the dry ingredients in a bowl

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  5. Grease a skillet with coconut oil and heat over medium heat. Add the batter, about 1/4 cup at a time, to the hot skillet and cook each side for 1 to 2 minutes, flipping with a spatula when small bubbles appear on the surface of one side.

    Pancake cooking and ready to be flipped over with a spatula

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  6. Remove when both sides are lightly browned.

    Lightly browned pancake

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  7. Continue to do this until all of the batter has been used. Cover finished pancakes with a paper towel or clean kitchen towel to keep them warm while finishing the rest.

    Keeping cooked pancakes warm with a towel

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  8. Serve the pancakes immediately, with extra coconut oil and pure maple syrup to drizzle over. Enjoy.

    Gluten-free buckwheat pancakes with syrup

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Recipe Variation

As with other pancake recipes, ingredients are always welcome, whether added to the batter or placed on top of the hotcakes. Slice up some fresh bananas and add them to the pancakes while they cook, or toss in any combination of berries, bacon (or vegan bacon substitute), shredded coconut, nuts, or dairy-free chocolate chips.

Tips

  • It's important to make sure the vanilla extract is pure, as imitation varieties can contain gluten.
  • As with any recipe intended for persons with dietary restrictions or allergies, make sure to read the label on all ingredients to make sure there are no dairy-derived ingredients or other allergens that apply to you.

Are buckwheat pancakes more nutritious?

Buckwheat has more fiber—actually four times the amount—than regular flour. It also contains all eight amino acids and is high in magnesium and manganese, so these pancakes are better for you than a typical batch. If you'd like to use all buckwheat for this recipe, just keep in mind the pancakes will be thinner and not be as fluffy.

Nutrition Facts (per serving)
502 Calories
29g Fat
52g Carbs
12g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 502
% Daily Value*
Total Fat 29g 38%
Saturated Fat 18g 92%
Cholesterol 93mg 31%
Sodium 1207mg 52%
Total Carbohydrate 52g 19%
Dietary Fiber 5g 18%
Total Sugars 7g
Protein 12g
Vitamin C 1mg 3%
Calcium 56mg 4%
Iron 5mg 27%
Potassium 457mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)