Amazingly Fluffy Gluten Free Buckwheat Pancakes
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

These awesome gluten free buckwheat pancakes are fluffy & filling, and everything you need from a pancake. Just double/triple/etc. the recipe depending on how many you need to feed/how hungry you are!

Course: Breakfast
Cuisine: Dessert, Gluten Free
Servings: 2 person
Calories: 422 kcal
  • 0.5 cup buckwheat flour
  • 1 teaspoon caster sugar
  • 0.5 teaspoon baking soda
  • 1 pinch salt
  • 1 small egg
  • 0.5 cup milk Whole, lite, lactose fee, what ever you like
  • 1 dash vanilla extract
  • 1 teaspoon butter For cooking
  1. We'll be combining the dry & wet ingredients separately first, so pop the buckwheat flour, caster sugar, baking powder & pinch of salt into a mixing bowl and combine, and then in another bowl put the milk, egg & vanilla extract and beat together.
  2. Once that's done, add a little of the wet ingredients to the dry ingredients and whisk. Keep slowly adding the wet ingredients, whisking constantly, until all ingredients are combined. You're looking for a thick paste consistency at first, and then for it to thin out. If you add the wet ingredients in too quickly the mixture will go really lumpy, but some lumps are okay! Don't freak out if there is some texture to yours, it doesn't make all that much of a difference to the end product.
  3. I like to let the mixture sit for a few minutes; I'm not sure if this does anything, but it just feels right. It's also the perfect about of time to make a cuppa.
  4. Get out your favourite pancake fry pan - a thick-bottomed (like me!) cast iron pan is best, as it will hold a more consistent heat, but use what ever you're comfy with. Heat it on a medium heat, and moisten (god I hate that word) it with a bit of butter. Get out a 1/4 or 1/3 cup measure (or free-hand it, depending on how big you like your pancakes), give the mixture a quick stir, and put one pancake measure in the pan at a time.
  5. Be on the lookout for small bubbles, starting from the middle and working their way out. Once there are a good amount of bubbles (or once it's been cooking for about 2-3 minutes), flip it! You can do it gently with a spatula, or go all bad-ass* "I can totally flip this in the air" style, it's up to you. Once you've successfully flipped it, or have picked it up off the ground, picked the cat hair out of it and put it back in the pan hoping no one saw you drop it, cook the other side for 1-2 minutes.
  6. I ideally like to pre-warm a plate in the oven to store the cooked ones on and then cover them in foil while I cook the others, but in reality when making these for friends they're gone as soon as they're off the pan!
Recipe Notes

*I am absurdly good at flipping pancakes in the air, hence me thinking anyone else who can do it is also a bad-ass, but no pressure!