Buckwheat pancakes recipe

(385 ratings)

Buckwheat pancakes are wheat-free and gluten-free but they still taste delicious. You can add any of your favourite sweet or savoury toppings to these pancakes.

a stack of buckwheat pancakes
(Image credit: Getty Images)
  • healthy
  • Low-fat
  • healthy
Preparation Time15 mins
Cooking Time5 mins
Total Time20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories121 Kcal6%
Sugar2.4 g3%
Fat5 g7%
Saturated Fat1.7 g9%
Salt0.03 gRow 4 - Cell 2
Protein5.3 g11%
Carbohydrates13.7 g5%
Salt0.03 gRow 7 - Cell 2

Our buckwheat pancakes take just 20 minutes to make and are delicious drizzled in honey or topped with fruity jam.

Despite its name buckwheat is not wheat at all, which makes this pancake recipe a perfect option for those who are gluten-free and wheat-free. One of six ingredients used here, Buckwheat flour is a healthier flour alternative that's packed with fibre and antioxidants. Plus it gives a lovely nutty flavour to the batter, making these pancakes ideal for pairing with either sweet or savoury toppings. We recommend experimenting with ham and cheese or strawberries and cream for a top brunch treat.


  • 100g buckwheat flour
  • 1 large free range egg
  • 250ml 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:

  • Fresh fruit and honey
  • Berries and Greek yoghurt
  • Chocolate sauce and Greek yoghurt
  • Lemon juice and Sweet Freedom Sugar-free syrup
  • Apple puree and crème fraîche
  • Add a little coconut milk or unsweetened desiccated coconut to the pancake mix and fill with pineapple.




  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.

Top tips for making buckwheat pancakes

Buckwheat pancakes have a habit of sticking to the pan due to their high protein content. So wait until the pancake is perfectly cooked on one side before flipping. It should then come away from the pan easily.

What is buckwheat flour?

Buckwheat flour is a greyish white powder that you can sometimes use instead of regular flour in recipes. It's not actually a grain, and despite the name, does not contain wheat (or gluten), so it's great for people with a wheat intolerance. In fact, it's a herb. You can buy buckwheat flour in most supermarkets, as well as unground buckwheat which you can use salads or vegetable dishes.

What's the difference between buckwheat pancakes and regular ones?

Buckwheat flour is darker than white flour and has a distinctive, nutty taste, so the final pancakes will look and taste a bit different. The raw batter can look a little grey but when cooked they turn a lovely toasty brown colour. The texture is still light and fluffy and the nutty flavour goes well with sweet or savoury toppings. 

Can I just swap regular flour for buckwheat flour in a recipe?

Not always. Because buckwheat flour is gluten-free, it make a great option for people who have an intolerance. However, without the gluten, it does not rise like flour does when it's baked. This means buckwheat is great for recipes where rising is not essential, like pancakes, noodles or biscuits.

Is buckwheat healthy?

Yes - buckwheat is a great source of fibre and antioxidants. It also has a low glycaemic index so it's beneficial to blood sugar levels. It's considered heart healthy and may improve cholesterol levels.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies