Buckwheat pancakes

(110 ratings)
Buckwheat pancakes recipe
Buckwheat pancakes recipe
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Buckwheat pancakes are so easy to make and they are also great with sweet or savoury fillings. Buckwheat pancakes are a delicious way to start the day (or end it, if you fancy them for dinner!). We've put together this gluten-free buckwheat pancake recipe to be as easy as possible and it only takes 15 minutes to throw together, with the pancakes themselves taking just 5 minutes to cook - ideal if you don't have much time. Despite its name buckwheat isn't actually a wheat at all, which makes this recipe gluten and wheat free. If you haven't had buckwheat before then it's flavour is probably best described as 'nutty' which makes it a really nice base for most flavours, both sweet and savoury. Try experimenting with ham and cheese or strawberries and cream for a naughty treat.


  • 100g buckwheat flour
  • 1 large free range egg
  • 250ml your choice of milk
  • 125ml water
  • 1 tbsp Greek yoghurt
  • Groundnut oil to fry (you can use olive oil but this has a higher smoke point)

Suggested sweet fillings:
Serve your Buckwheat pancakes with one of these delicious additions...
  • Fresh fruit and Sweet Freedom
  • Berries and Greek yoghurt
  • Chocolate sauce and Greek yoghurt
  • Lemon juice and Sweet Freedom
  • Apple puree and crème fraîche
  • Add a little coconut milk or unsweetened desiccated coconut to the pancake mix and fill with pineapple.

Buckwheat pancakes are wheat-free, which means they're also gluten-free


  1. To make your pancake batter whisk the flour, egg and milk together until you have a smooth paste.
  2. Whisk in the water and yoghurt to make a smooth batter - if you want to make crepes then add a little extra water at this point to make a thinner batter.
  3. Heat a teaspoon of oil in a non-stick pan, just enough to cover the base.
  4. Add the batter - depending on the size of pancake you want
  5. Cook until golden, then flip gently - they are quite delicate at this stage.
  6. Keep them warm if using immediately, or allow them to cool.
  7. Make a big batch of buckwheat pancakes, freeze, and defrost in a dry pan or microwave for a handy standby. If freezing, separate each one with greaseproof paper and put in a sealed bag.

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Average rating

  • 3
(110 ratings)

Your comments


Buckwheat is a seed - it does not have any gluten.


Other grains have gluten. Being wheat-free does not mean a grain is gluten-free.


I'm just about to try this recipe- Thank you, it sounds healthy and not too sugary or fatty. Just wanted to say, It might be important to change your "good to know" comment- wheat free does not necessarily mean gluten free: rye and other wheat substitutes can contain gluten, although buckwheat itself is certainly gluten free- just a technicality, but an essential distinction for coeliacs. Can't wait to try your recipe!xx


This is a great recipe and very popular with the picky eaters (one wheat free, one diabetic, one just fussy! and me always watching the waistline) at home, pleases us all - phew. Love Sweetfreedom syrup too, it also works for us all including the diabetic. makes life much easier when I find another 'one fits all' product or recipe - thank you :o) for 'grown up' pancake sauce I can highly recomend makign these a bit more crepe like (add a bit more liquid to the batter), and mix the sweetfreedom syrup with a splash of brandy warmed together and drizzled over served with a wedge of lemon. It went down really well yesterday evening for afters with friends!

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