Naturally gluten free, this recipe for buckwheat pancakes is made with healthy buckwheat flour as well as oats, maple and cinnamon. They are SO good you'll never miss the flour! With a couple of simple tricks to keep them light and fluffy and these may become your go-to pancake.
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Have you ever cooked with buckwheat?
I started adding it to our biscuits years ago when I read how good for you it was and I really liked the nutty flavor it added.
Since then have tried to find other ways to use it in recipes, including adding buckwheat groats to my favorite granola recipe.
When decided to try a pancake recipe that also had oats, flavored with maple and cinnamon pancakes, they were so good that they make regular appearances on our family's Saturday breakfast menu.
What is buckwheat?
Even though it's referred to as a grain, buckwheat flour is actually made from the seed of a plant related to rhubarb? This makes it naturally gluten and grain free.
Other things made with buckwheat include our favorite 100% buckwheat soba noodles that are traditionally made with buckwheat flour - they've been around for a long time.
Pro Tip: If it's important that they be gluten free, be sure to look at the ingredients in a package of soba noodles - many are made with wheat flour in addition to buckwheat.
Like the author of this article, I've always been surprised that there aren't more recipes using buckwheat with the popularity of gluten and grain-free diets.
While buckwheat does have what's referred to as an 'assertive' or 'nutty' flavor, it's not that different from whole wheat, really, and adding other ingredients tempers any strong flavor (though for the record, I love the flavor buckwheat brings).
Let's reap all the rewards of buckwheat flour with these delicious pancakes!
A while ago I made pancake mixes in mason jars for Christmas gifts and included a buckwheat version for our gluten free family members (I use this buckwheat flour from Bob's Red Mill).
Both of these mixes became our favorite pancake recipes for weekend breakfasts - especially the buckwheat version, even though no one in our family is gluten free - they're that good.
Since we enjoy them regularly, I adapted the ingredients to read as a regular recipe (instead of a gift-jar label) that makes about 10 pancakes whenever you want.
Of course once you try them, I'm confident you will want to package it up in a jar and gift it to anyone you know who would appreciate it!
Buckwheat Pancakes with Oats, Maple & Cinnamon
Ingredients
- buckwheat flour
- oats
- cinnamon
- baking powder
- soda
- salt
- eggÂ
- pure maple syrup (or honey)
- butter (or coconut oil)
- buttermilk (or whole milk or milk product)
Directions
There are a couple of tips to making these pancakes turn out light and fluffy:
The first is to grind the whole oats just a bit.
You don't want oat flour - just process for a few pulses to get a coarse grind. Another option is to use quick oats that have already been ground some.
The second is to separate the egg and whisk the egg white until fluffy.
This isn't a big deal - just use a hand whisk, rubbing back and forth quickly with both hands and in a few seconds to a minute your egg whites will turn fluffy and have a soft peak.
Mix the dry ingredients, add the wet and then gently fold in the whipped egg white.
Cook as normal in coconut oil or butter (though butter will result in an even browner pancake).
Topped with more maple syrup, butter - or even a nut butter to increase the protein content - you will never guess how good for you these pancakes are.
All you will think is, "SO good."
Buckwheat Pancakes FAQs
When using buckwheat flour, your pancakes will be darker (just like the flour) and will have a nuttier taste - and they will contain more protein, vitamins and minerals.
Yes - some go so far as to call it a superfood! Buckwheat is high in antioxidants, fiber (4x as much as regular flour!) and can help control blood sugar levels with nutrients like proteins (it's a complete protein) and flavonoids.
And for those who need to be gluten free, buckwheat is higher in vitamins and minerals, as well as fiber, than all the rice products you can find. (source)
Yes, you should be able to make these into waffles. The pancake batter is pretty thin, so I'd try adding another tablespoon or so of buckwheat flour so it fills the waffle maker better.
To cook into waffles: Heat the waffle iron until it is hot. Grease well with oil and pour the batter in the center of the waffle maker. Cook according to waffle maker instructions, about 4-5 minutes.
Best Reader Comment:
These were delicious...My children were instantly grumpy when I told them that I was trying a different recipe for pancakes this week, since they liked the old recipe. But when they tasted them, they stopped complaining.
-Dawn
Buckwheat Pancakes with Oats, Maple & Cinnamon
Ingredients
- 3/4 cup buckwheat flour
- 1/3 cup whole oats, processed briefly to a coarse grind
- 1 teaspoon cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon soda
- 1/8 teaspoon salt
- 1 egg, separated
- 2 tablespoon pure maple syrup (or honey)
- 1 tablespoon butter, melted
- 1 cup buttermilk, milk, water, or non-dairy milk (milk products make for a more tender pancake)
- pure maple syrup for serving
Instructions
- Combine buckwheat flour, oats, cinnamon, baking powder, soda, and salt in a medium bowl.
- In a separate small bowl or 2-cup glass measuring cup, mix the egg yolk, syrup, butter, and buttermilk together.
- Using a hand whisk, beat the egg white until frothy and a soft peak forms, usually in about 30 seconds (not all the yolk may froth- that's okay).
- Stir the yolk mixture into the dry ingredients and combine. Then gently fold in the egg white until no white streaks remain.
- Heat a skillet or griddle until hot, using butter or coconut oil to grease. Use about a 1/4 cup of batter for each pancake and cook over medium heat until bubbles appear on the surface of the pancakes. Flip and cook a few minutes more until done.
- Keep warm in a 200 degree oven while cooking the remaining pancakes.
- Serve with maple syrup.
Notes
To cook: Heat the waffle iron until it is hot. Grease well with oil and pour the batter (about 1/3 cup or according to your maker) in the center of the waffle maker. Cook according to waffle maker instructions, about 4-5 minutes. Make Ahead Tip: These freeze great! Cool the pancakes and freeze flat before adding to a freezer container and freeze. Heat in a toaster oven from frozen for quick weekday breakfasts.
Nutrition
More Breakfast Recipes to Try
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Nora Kroese says
Hi Jami, So enjoy all the information, etc. that you share with us. Since I really like the flavor of buckwheat, I was interested in the oat, maple, cinnamon pancake recipe. No I have not used much in buckwheat but did wonder if you had used that in a waffle? I know that normally the two are fairly interchangeable?
Jami says
I think you probably could make it into a waffle with a little less liquid - they are pretty thin. We don't do waffles much and when we do we make Belgium style. 🙂
Dawn says
These were delicious. I've been trying to cut down on wheat products just for some variety in my diet and since all of your recipes have been a hit with my family I thought I'd give these a try. My children were instantly grumpy when I told them that I was trying a different recipe for pancakes this week, since they liked the old recipe. But when they tasted them, they stopped complaining. I had been making my own gluten-free pancake recipe for myself and then a separate wheat version for my children because they didn't like my GF recipe, but this is one that we can all agree on. Next time I'm going to try soaking the batter overnight.
Jami says
Super happy to read this, Dawn, as they are a favorite of mine and I wasn't sure anyone had tried them. 🙂 I think buckwheat is amazing, really - I rarely miss the flour in things I make with it! Also makes my heart happy to know my recipes have been a hit with your family!!