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If you want to make these without buttermilk, substitute 2 cups alt-milk plus 2 Tbsp. distilled white vinegar.
- ¼ cup mixed buckwheat groats, black or white sesame seeds, and/or flaxseeds
- 2 teaspoons plus 2 tablespoons pure maple syrup
Waffles and Assembly
- ½ cup Dutch-process unsweetened cocoa powder
- 2 large eggs, room temperature
- ½ cup virgin coconut oil, melted
- ¼ cup (packed) dark brown sugar
- 2 teaspoons vanilla extract
- 2 ounces bittersweet chocolate, coarsely chopped
- Nonstick vegetable oil spray
- Pure maple syrup (for serving)
Preheat oven to 300°. Toss buckwheat, 2 tsp. maple syrup, and salt on a rimmed baking sheet until evenly coated. Bake until dry to the touch and toasty smelling, 12–15 minutes. Stir to recoat and transfer to a sheet of parchment paper. Let crumble cool.
Whisk ricotta and remaining 2 Tbsp. maple syrup in a small bowl until smooth.
Waffles and Assembly
Heat a waffle iron on medium. Whisk buckwheat flour, cocoa powder, flaxseed meal, salt, baking powder, and baking soda in a large bowl to combine. Whisk eggs, buttermilk, coconut oil, brown sugar, and vanilla in a medium bowl until smooth. Add to dry ingredients and whisk until smooth; mix in chocolate.
Lightly coat waffle iron with nonstick spray. Scoop batter onto waffle iron (it should cover the entire surface; amount needed will vary according to model) and cook waffles until you smell a blast of chocolaty aroma hit you and edges are slightly darkened, around 3 minutes per batch. Remove carefully from waffle iron. Without gluten, waffles will be extra tender.
Serve waffles topped with whipped ricotta, crumble, and maple syrup.
Chris Makes Chocolate WafflesReviews SectionTurned out very good, unlike most gluten free waffles I've tried these have a nice fluffy texture and the buckwheat flavour isn't overpowering. Will definetly make these again :)Awesome recipe, just watched the video and made them. Easy, quick, and delicious! Made theme with some cashew milk and added vinegar to make it buttermilk.AndmarSofia, Bulgaria 09/27/18
The Best 100% Buckwheat Waffles
Looking for more gluten-free breakfast ideas? Try these Gluten-Free Morning Glory Muffins or these Gluten-Free Popovers. You also might like these Gluten-Free Waffles or these Oat Flour Waffles. Be sure to check out my full collection of gluten-free breakfast recipes.
Salted Chocolate Buckwheat Cookies Recipe/>AuthorTully Zander CategoryRecipe Difficulty Intermediate
These Salted Chocolate Buckwheat Cookies can be baked in nearly any kitchen, and can be eaten nearly by any one. They are gluten-free, vegan, nut-free, and soy-free. They don’t need much in the way of supplies or wares, not a mixer or cookie cutters – just a bowl, an oven, a sheet, and the dough is somehow better when mixed with bare hands instead of with a spoon.
Chocolate and coconut buckwheat waffles After an initial burst of enthusiasm, our waffle iron has been languishing in a cupboard for a while. A disappointing batch of overnight waffles caused some damage to our relationship and my affections were won by some slightly less indulgent breakfast options. But the last couple of weekends have seen us hopping back on the waffle train and, after a bit of time and space, I’m very pleased to be on-board again. Some people may consider these rich and dark chocolate waffles a bit too much first thing in the morning (indeed, I think my boyfriend would be one of those people). These tend to be more of a brunch/lunch type affair for us and, if there are leftovers, I’ll often keep them and re-purpose them as a dessert in the evening, warmed through in the oven and served with a scoop of ice cream. They’re not too terrible for you though, especially if you go light on the maple syrup/whatever else you like to throw on top of waffles. Sometimes gluten free flours can be a bit of a nutritional wasteland so I always feel a bit happier about using buckwheat flour which does at least contain some vitamins and minerals. They’re dairy free too if that’s you’re kind of thing (more from a desire for maximum coconuttiness than anything else if I’m being honest) and only contain a couple of tablespoons of sugar. I even, shock horror, omitted the chocolate chips that the original recipe called for because they seemed a bit excessive and they make such a mess of my waffle iron. All of which is basically just me trying to justify the fact that I would happily eat these for breakfast however early in the day it is and I’ve done so on more than one occasion. Gluten Free Waffles
Back in high school, I didn’t always make the best decisions.
One night when I was fifteen, I told my parents I was sleeping over at a friend’s house. Really, we were meeting other friends at some shady underground bar.
It was fun at first, but as the night wore on and people got more and more drunk, I began to feel uneasy.
Fights were breaking out, bottles were being thrown, things were dangerously out of hand and the police were rumored to be on the way.
The bar—congested with so much cigarette smoke you could hardly breathe or see straight—was filled well over capacity by this point.
I eventually got out of there and somehow found the courage to call my dad.
It was 2 in the morning needless to say he probably wasn’t pleased.
In the ensuing hour, I waited in the dark, thinking about how much he was going to yell at me—and with good reason.
But when my dad arrived, he said nothing and instead just gave me a hug and took me home.
The hug taught me more of a lesson than yelling ever could.
Making Father’s Day breakfast is the least I can do in return for his patience all those years ago with my crazy teenaged self.
Although neither of us is on a gluten-free diet, I made gluten free waffles this year just to change things up.
No one says you have to be gluten-free to enjoy gluten-free foods every now and then, and I’ve been having fun experimenting with different flours lately.
Buckwheat flour, sorghum flour, brown rice flour, arrowroot… each brings a unique taste and texture to the table.
If you do like using different flours in recipes, you’ll be happy to know my future recipes will be featuring them much more often.
However if you don’t want to buy fancy flours or change the way you bake, rest assured I’ll still post “regular flour” options for the recipes.
For example, if you don’t want to use the non-traditional flours called for in this particular gluten free waffles recipe, you can make my other Healthy Waffles Recipe without any obscure ingredients.
Gluten-free Vegan Buckwheat Waffles
Published: Apr 26, 2019 · Modified: Jul 30, 2019 by Natalia · This post may contain affiliate links .
Crispy, Vegan and Gluten-free Buckwheat Waffles made with one of my favorite gluten-free flours and topped with coconut yogurt, yummy caramelised banana and melted chocolate. Can you think of a better combo? I definitely can’t.
I’ve been really into waffles recently. It’s not that I didn’t like them before but I just thought they were too time-consuming to make them at home. So I basically used to eat them whenever I had breakfast in one of these fancy bakeries here in Barcelona.
However, This changed when I decided to dust my waffle maker and started making waffles and experimenting with different flours. Now, I make waffles almost every single week. Best weekend breakfast ever!
Among all the flours I have tasted so far, buckwheat is one of my favorites. It isn’t as popular as wheat and oats, perhaps because of its strong nutty flavor, which I precisely think it is what makes it such a special flour. Seriously, you have to try and make these buckwheat waffles!
Oh and in case you’re anything like me, always trying to make the most of your time, I will share with you some tips on how to freeze waffles, so you can enjoy having homemade waffles every Sunday without much effort.
This colorful Mediterranean Chickpea Salad known as Balela salad is hearty, refreshing, and bursting with fresh herbs and zesty flavor from the fresh lemon garlic dressing. So easy, so delicious, and so satisfying! Turn it into an easy weeknight meal by serving it with pita bread! Coming at you with a protein-packed power salad that…
Gluten Free Chocolate Waffles
It's Sunday morning, or any morning for that matter, and the need for the best gluten free, plant based, vegan chocolate waffles strikes upon you! Don't worry, we have you covered! These heavenly chocolate waffles are light and fluffy and when served with a dollop of creamy COYO coconut yoghurt and topped with COYO's brand new Cacao Choc Chip Coconut Milk Ice cream, there is no escaping the double chocolate extravaganza that is about to blow your chocolate waffle expectations right out of the water.
300g COYO Probiotic Natural Coconut Milk Yoghurt
2-3 scoops COYO Cacao Choc Chip Coconut Milk Ice Cream
1. In a large bowl, combine the buckwheat flour, cocoa, baking powder and salt. Mix together well.
2. Next stir in the coconut oil, maple syrup and milk.
3. Preheat your waffle iron and brush on some oil. Then pour your batter into the waffle mould, ensuring to fill right to the edges. Cook for approximately 5 minutes.
4. Serve stacked waffles with a plentiful dollop of COYO Coconut Milk Yoghurt, 2-3 scoops of COYO Cacao Choc Chip Coconut Milk Ice Cream, a dusting of cacao powder, a drizzle of vegan chocolate sauce then finally sprinkle with cacao chips for crunch and sweet raspberries for freshness.
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Delicious! I had been searching for a gluten-free Buckwheat Pancake recipe & this is exactly what I have wanted. I followed your directions precisely – I did use 1/2 cup Arrowhead Mills gluten-free Organic Buckwheat flour & 1/2 cup Bob’s Red Mill gluten-free 1 to 1 Baking Flour. The pancakes were light fluffy & tasty. I may have added a little more Vanilla than your recipe called for, b/c I don’t measure it, I just pour it into the batter. Some were left over, & they were just as good the next day, so these pancakes can easily be made in advance. Thank you for this recipe.
I’m so happy to hear it, Lucy! You’re welcome. Thanks for your review!
This was delicious! I used half buckwheat flour and half oat flour plus one scoop protein powder and they were fluffy and tasty.
Thanks for sharing your variation, Lynn!
Thanks I made these and were yummy – I made using homemade almond milk for the buttermilk and as I don’t eat sugar , I put a small dollop of mashed banana in with egg and milk ( maybe 10g worth ) still turned out very well
Tipped with roast nectarine and berries and homemade vegan yoghurt
Love your recipes! Looking for buckwheat muffin recipes. Any advice on substituting for other flours? Thanks!
Hey Natalie, thank you! I wish I could offer some good tips, but buckwheat flour is kind of its own animal.
I just made these with blueberries. Simply tossed a few blueberries onto the pancakes once they were on the griddle. Best buckwheat cakes ever!
Great to hear, Adele! Thanks so much for your review.
awesome recipe just used mixed berries instead of strawberry’s
Thanks for the review, Robin!
I had been craving buckwheat pancakes and am so glad I found this recipe. These were great! Mine came out fluffy. I used all buckwheat flour. Was it because of the buttermilk?
Thanks for the post.
The buttermilk helps, along with the the combination of some of the other ingredients! I’m glad you loved it.
I enjoyed this recipe I didn’t have butter milk so used almond milk and melted butter. It’s a new fav of mine.
Thank you so much. These are fluffy risers in the pan and don’t feel like bricks in the stomach. I never have buttermilk, so I add a squeeze of fresh lemon juice to milk to make a replacement, and it works great. I also was unsure of the vanilla changing the buckwheat flavor (which I love) and added just a few drops, but won’t bother adding it again. I need recipes for whole grain foods I like. I was never much of a grains person, but I love oats and corn. But where was I going to find pancakes to satisfy? Yay! I love buckwheat pancakes, and these don’t need any additional unhealthy white flour or expensive alternative flours. Highly recommended for an easy homemade buckwheat pancake.
They do get so fluffy! I’m glad you loved them. Thanks for sharing and for your review, Allison.
I always use this recipe when I make these. They’re 100% amazing.
These did turn out fluffy! I substituted a flax egg and almond milk/apple cider vinegar, but kept the 1 cup buckwheat flour. Thank you for the recipe!
Hooray, Kyla! Thanks so much for sharing. I appreciate your review.
Just made these, and they truly are the best buckwheat pancakes I’ve ever eaten.
I didn’t roast strawberries, as they’re not yet in-season here in Canada. I topped them with farm-fresh butter and homemade marmalade, instead.
Thank you for sharing!
I doubled the recipe using buckwheat, almond, and coconut flour, as well as subbing coconut milk. I had to add extra flour (I didn’t measure but up to half a cup) to get the right batter consistency, including some cornmeal to get them to stick together when flipping. Once I got the right ratio they came out beautiful. You do have to fry them (whereas I can do regular pancakes without any oil on my griddle) and I used coconut oil. A bit complicated to put down more oil when flipping, but I just made them as small as my spatula.
Thank you for sharing, Dana.
Thanks for excellent recipe. These were nice and moist.
I did modify this recipe because I am very low salt and no sugar diet.
I used a quarter cup of oatmeal flour, only because I thought this might add moisture.
I also cut salt in half and no sugar. But I didn’t see nutrition information until after, so now I will try to cut out all or almost the salt, as I can’t tolerate such high salt.
Absolutely amazing. I’ve made a lot of different kinds of pancakes, with various flour and pseudo-grains. I’ve made a lot of my own and they were all good.
This was hands down the best for buckwheat, as I didn’t want to develop my own recipe.
Thanks for sharing the recipe :)
This sounds great! Thanks for the post! I was wondering if there is a vegan version of this recipe as I have 3 kids with 3 different allergies, unfortunately! Buckwheat flour is the only flour all three can have!
My vegan subtitutions: Sub a flax egg and vegan milk mixed with vinegar or lemon (to make vegan buttermilk). Fry in oil if your preference (coconut, canola, avocado…)
I will try this! Thanks, Kate!
I heard that buckwheat is good for lowering cholesterol, so I tried this recipe. I did 1/2 buckwheat & 1/2 millet flour and ended up increasing the buckwheat by 1/4 cup as I thought the batter a bit thin. The cakes were soft & very tasty. Made 14, but please remember I added flour to thicken. This recipe is a keeper
Thank you for sharing, Candace!
Hi Kate. I have a very important (at least to me) question to ask you. I read through the first page of comments below and didn’t see a question like mine so I’m going ask…..
You call for 1 cup of buckwheat flour. Since you didn’t provide a weight measurement, can you please tell me how you measure your flour? I’m asking because the spooning and scooping method do yield different amounts of flour……
Do you spoon the flour into your measuring cup (and then swipe off excess with a knife) or do you dip your measuring cup into the bag of flour (and then swipe off excess with a knife)?
Please let me know which method you use and if that same method applies to all your other gluten-free pancake recipes.
Many thanks. Can’t wait to try this recipe.
Hi Beth! Great question. I spoon the flour in and then remove excess with a knife. I hope this helps!
Very good, quite savoury, didn’t add salt as I never do or vanilla, as I didn’t have any. Used skim milk powder in dry ingredients, then same volume of water with 4tsp vinegar to replace buttermilk.
Have recipe for buckwheat pancakes with added wheat flour. To keep gluten free, can I substitute rice flour or garbanzo flour in equal proportions?
Hi! Buckwheat is actually gluten free, unless you have a known allergy to buckwheat :)
Taste disgusting – like baking soda!! Why is it so hard to find a good pancake recipe online, this really is terrible.
I’m sorry you feel that way!
Your baking soda was probably expired. These are phenemonal. You probably eat at McDonald’s
Hi I haven’t made these yet however before I do can I use honey in the recipe instead of sugar as i feel this is a healthier option. How much honey would.i put in to get the correct balance
Hi Janet, I’m not quite sure without trying it, sorry!
I found the recipe did not need sugar as I put honey on top of the pancakes when they were cooked they were delicious
I used honey instead of sugar: about one teaspoon ( I didn’t measure). Turned out great.
Buckwheat pancakes will never taste like “normal” pancakes. They have a much, what to call it?, “earthier” taste. That said, these pancakes came out well in texture and taste. You’ll get the best chance of fluffiness if you let the batter sit for at least 10 but preferably 20 minutes, to let the buttermilk do its thing. I suggest making a few as-is and then experimenting with adding cinnamon or blueberries or bananas to the batter. And, of course, real maple syrup will make up for any perceived deficiencies in taste until you become accustomed to buckwheat!!
I think I’ll try these again, I made these today with buckwheat groats that I ground into flour. I didn’t have any type of milk on hand so I mixed plain grass-fed yogurt With water and a squeeze of lemon till I got the right consistency. A splash of maple extract, 1/2tsp cinnamon, and pinch of cardamom bump up the rustic flavor.
As for next time, I think swapping 1/4 c of gluten free flour would help achieve a slightly sturdier pancake.
But, otherwise, I loved the rustic honesty of buckwheat pancakes they feel like something you’d cook over a campfire in the Wild West and the romantic in me just loves that raw, cabin sorta vibe.
Let me know what you think when you try them again!
these pancakes are wonderful!! i had to substitute yogurt for the buttermilk and after the first pancake the batter thickened and they came out VERY fluffy. thank you for this recipe.
Finally a simple recipe I could follow . Only 2 steps , except for the extra step for making buttermilk .
I never thought buckwheat could taste this good . My diy previous attempts always resulted in a gooey mess .
I do not recommend using all buckwheat flour. Disgusting.
I’m sorry that is how you feel. I think these are great as is. It may just not be the recipe for you. :)
thanks kate the pancakes are yummy keep on baking
thanks kate the pancakes are yummy keep on baking
What isn’t sexy about this, lol . I did a slight variation, i used coco sugar, made my own almond milk then soaked the flour in the milk (with apple cider vinegar) for 1 1/2 hours, to hopefully make the buckwheat more digestible (I would have preferred longer). I then added the egg, mixed it and finally added the remaining dry ingredients. I didn’t use the strawberries but used blueberries and cranberries (whole) in the batter itself. I read somewhere to have everything at room temperature to create a better texture so I had everything out for the 1 1/2 hours. Delicious, fluffy and satisfying.
Thank you for the fab recipe. Made the kids super happy, including the gluten-free one! We’ll be doing this again for sure
I did not like these at all. Mealy and poor mouth feel. The appearance is rather gross too.
I made these today and my whole family loved them! The one change I made was I subbed in 1/3 of the flour for coconut flour. It really helped break up the heaviness of the buckwheat. They were soooooo light and fluffy but still had that delicious taste of buckwheat! I left out the sugar and vanilla and they still tasted great!
Thank you, this is a great recipe. I used hemp milk to make a buttermilk.
Pure buckwheat is a bit too buckwheaty (flavor) for our family, so I added some of our sourdough starter to it.
Fluffy & delicious!
Kate is the queen of pancakes! This recipe was perfect. We added cinnamon and a little more vanilla. We didn’t have much milk in the house so we used a combo of left over coconut milk, cream, and water with lemon juice to make it into some kind of buttermilk. It worked! Thanks Kate!
First time using buckwheat flour. The pancakes turned out great.
Topped them with fresh strawberries (didn’t roast them.)
I subbed 3/4 cup yogurt (w/probiotics) and 1/2 cup water for the buttermilk as another commenter suggested. Also a spoonful of
honey instead of sugar. Thank you!
These were so tasty! I used all buckwheat flour. How long can you keep leftovers in the fridge safely?
Hi Fleur! I’d say up to 5 days, but of course discard if you see/smell any signs of decay. Typically fresh, preservative-free foods will keep for about 4 to 5 days.
This is the best buckwheat pancake recipe I have ever tried! I made these the other day for friends and they were shocked that buckwheat pancakes could be this good! I don’t think they’re going back to wheat…thank you!
You’re welcome, Jess! I’m happy you enjoyed them.
I used a tsp of both baking soda AND baking powder, like it called for, against my better judgement, and the result tastes like metal pancakes. Awful. Organic buckwheat is not cheap…
Yum Yum Yum. These are so delicious! So fluffy, comforting, and surprisingly energizing! I feel great after eating these! I used 3/4 buckwheat and 1/4 glutin free. There was a slight grainy bite to them that I think came from the GF flour. Next time will try with just buckwheat. Thank you for the recipe!
I made these pancakes, gluten free, for a friend a few weeks ago and today I made them with half all purpose flour for my family. A success both times. I did have trouble with them sticking to the pan on the second side and I’m not sure if the pan is too hot or I’ve not used enough butter. That means I have to keep practicing. I enjoy them with cream cheese and cherry jam (jelly).
Have you tried making a big batch and frozen? Can you make a dry mix and keep in the pantry. Btw just made these and loveeeeed them.
Hi Reena! These should freeze well. I would assume you could mix the dry and store as you would do for whole wheat mix. :) Let me know if you try it!
Yum! Best buckwheat pancake recipe I’ve found online. I love the flavour of the buckwheat, ans NY kids also enjoyed them (yay for kids enjoying healthier variations). Also, I think buckwheat is quite nutritient-dense, so that’s an extra bonus. Mine were actually quite thick and well-risen, which hasn’t been my experience with buckwheat pancakes before (and they were a lot thicker than your picture), but I’m in the UK, so maybe my ingredients are a bit different?
Hi Claire! I’m happy you loved them. Did you convert your measurements to metric or did you follow the my US measurements? If you didn’t convert, that may have been why. Let me know!
I followed the US measurements . . (so much easier than metric . . )
I made it without sugar but added some peaches and bananas on top. We loved it! Thanks for yet another wonderful and easy-to-make recipe :)
You’re welcome! Your toppings sound delicious. Thanks so much for sharing, Talia.
I just made the buckwheat pancakes substituting the buttermilk w 1 cup yogurt and 1/4 cup oat milk —and the pancakes turned out light and fluffy and CHUBBY! SO delicious!
First time ever using buckwheat flour. I followed the recipe and added semi sweet chocolate chips as I use to love chocolate chip pancakes. DLISH!
These are delicious. I subbed the buttermilk for the almond milk + vinegar and they turned out great. Kept them 100% buckwheat but next time I may do half oat flour to see the difference. They are great!
Prepare esta receta deliciosa use leche fresca 2% y añadí como 1/2 cucharadita de limón en vez de buttermilk ya que no tenia a la mano and blueberries en vez de strawberries.Also I use buckwheat only.
These are awesome! I’ve had the most delicious buckwheat pancakes at a local cafe and was desperate for a homemade version!
I used almond milk and apple cider vinegar and no sugar. They’re very fluffy and just so yummy! Thank you!!
No photo…. they were gone too quickly
Hi Kate, thank you so much for this recipe. I have been making these pancakes for years now with buckwheat only. This is a true winner in my household. As of late, I have started to soak at room temperature all flour for prep to help with digestion. So far this has been mainly for vegan gluten free quick breads. For this recipe, do you think the buckwheat can be pre-soaked with almond milk buttermilk? What is your position on soaking flour in general?
Hi Christina! To be honest, I’ve never tried soaking flour, though I do understand that soaking can help with nutrient absorption. I’m afraid I don’t know how to answer your buckwheat question! All my best.
Can we replace the egg with egg whites or a flax egg?
Hi Sierra, I don’t typically recommend egg placement with these, but I believe others have tried flax eggs and didn’t mind the result.
Just whipped up these delicious delights for brekkie. In terms of flour blend I did 1/2 cup buckwheat & 1/2 cup tapioca flour. These were so, so light and fluffy. A big thank you for posting such a great recipe that tastes amazing. x
A big hit with the whole family!
Great! Thank you for your review.
I was recently diagnosed with celiac disease and found this recipe while looking for gluten-free pancake recipes. The pancakes were delicious and fluffier than many I’ve tried even with wheat flour, and so simple – no blending three flours or whipping egg whites. These will definitely go on our weekend breakfast rotation. Thank you!
I’m glad you found something that works for you!
I’m doing an elimination diet and am unable to have baking powder. Is there any way to substitute this or will it just make my pancakes less fluffy?
Hi Miranda, I’m sorry I can’t be more help. You need the baking powder here and I don’t have a great substitute for you.
Loved these. Made them following the dairy free option noted and they turned out great.
Didn’t have strawberries, but the pancakes were FANTASTIC. Made this strange Christmas morning better. Light, yet hearty. Very easy to make! I used oatmilk + vinegar sub for buttermilk.
Stumbled upon this & now obsessed with them for Sunday breakfast. Used kefir & mixed in blueberries, just a dream to eat!
These were a hit! I did a combo of about 1/4 c AP flour and 3/4 c buckwheat flour and I added mix ins for a few of them (blueberries, shredded coconut). They came out great. Would make again.
Great recipe! My husband even took part in making them! Very fluffy and delicious. We used warm apples instead of strawberries. (: And the almond milk with lemon juice to make buttermilk. Thank you.
Love this recipe. I used the almond milk with lemon and 1/2 c almond flour. The batter was very thin so I added another 1/3 c buckwheat and they turned out great!
Nutritiously Rich, complex nutty (dark-chocolate) flavor pancakes that freezes very well. So stack ’em up.
I don’t usually write reviews, but if I have 100 stars to rate this recipe, I give them all to you.
I can’t thank you enough for this absolutely delicious recipe. I substitute maple syrup for sugar (I use 2Tablespoon per 1 cup 100%buckwheat flour), sprinkles on (or loaded with) frozen homegrown blueberries on top of the pancake after pouring onto the pan. Cook the blueberry pancake on both sides. I usually make a big batch and freeze them for a week, (well, in theory, but my dd eats them so fast we only have a few days worth) Every morning I warm them up in toaster oven. No need for dipping or pouring syrup over the pancake. They slightly sweeten (by the added 2T of syrup inside the batter) and tasted slightly bitter but flavorful and nutty like dark-chocolate flavor, even though there’s no chocolate.
I tried this recipe with Bob Mill’s 100% buckwheat as well as Hodgeson Mill 100%buckwheat side by side and can’t tell the difference. They are both equally delicious. They said the key is to keep buckwheat flour as air-tight as possible. So I keep it in the bag and then put the bag in my airtight canister.
I don’t usually like breakfast but now I’m actually looking forward to it. It’s very fillin’, so nutriously rich, and ever so so yummy like better than desserts. I can have a large 7-8 in pancake and be full til noon. Your recipe make my breakfast and my day.
You’re welcome, T! I’m glad you enjoyed it and appreciate your detailed comment. It’s always nice to have something to look forward to in the mornings!
Thank you!! Amazing recipe, I used all buckwheat flour. (I didn’t do the strawberry part) Pancakes were terrific with maple syrup and sliced banana. As a GF mom, glad I found a recipe the whole family liked!
Made these today! I tripled the recipe and used a whole carton 32 oz of plain yogurt because I didn’t have buttermilk. Turns out the 32 oz was exactly 3 3/4 c., which was the amount needed. The pancakes turned out great! I will be making them again. Thank you!
Thank you for sharing, Jodi!
I love buckwheat pancakes and have tried all kinds over 40 years, trying to maximize the buckwheat and avoiding wheat. This recipe is the best by far. This will be my GoTo from now on. Thanks C&K!
You’re welcome, Eva! Thank you for your review.
Thank you for giving proper credit to the recipes adapted from! I recently saw a recipe from someone who acted like it was their own completely…it was verbatim from King Arthur! I will be sure to follow you! I am all for adapting recipes and experimenting from a base. Adaptations make the recipes unique. Keep cooking! :)
Hi Tara, I know a lot of cases where that happens. I want to respect the work others do, and same to me. :)
Hi, Kate, I keep this recipe renamed as “World’s Best Buckwheat Pancakes from Cookie + Kate.” My adaptation is to separate the one egg, mix in the one yolk with the buttermilk, and set the egg white aside in a separate bowl then, add one more extra egg white to the first egg white, whip to stiff peaks, and gently fold it in as last step. This tweak gives these little cakes an tender lightness that works well with the buckwheat. I have introduced many people to the world of buckwheat with these pancakes, and the word is out. Thank you for this extraordinary recipe!
Thank you for sharing! I’m happy that works well for you, Jules.
Hi, Kate, I keep this recipe renamed as “World’s Best Buckwheat Pancakes from Cookie + Kate.” For lighter and fluffier, my adaptation is to separate the one egg, mix in the one yolk with the buttermilk, and set the egg white aside in a separate bowl then, add one more extra egg white to the first egg white, whip to stiff peaks, and gently fold in as last step. This tweak gives these little cakes a lightness that works well with the buckwheat. I also add wild Maine blueberries directly into the batter. I have introduced many people to the world of buckwheat with these pancakes, and the word is out. Thank you for this extraordinary recipe!
I don’t cook anything. These are easy and tasty and healthy. Used all buckwheat flour. Thank you.
Great with half buckwheat, I don’t know why but every time I try using 100% buckwheat flour it comes out dense and seems undercooked in texture despite the recipe I used.
Hi, thank you for this lovely recipe. The pancakes were delicious. I omitted the vanilla as I wanted to use both sweet and savoury toppings. When cooking them I thought I’d reduce the milk to 1 cup next time, because the batter was rather thin and seemed to be spreading too much. However, when I ate the pancakes they were so light and tasty that I may not change a thing :-)
I just made these for lunch. My husband and I thought they were delicious and a nice change from our usual fare. I will definitely be making them again. They were super easy and quick which is a nice bonus.
Help my strawberries were sour and they shrink.
Hi Abraham, I’m sorry this didn’t turn out for you. How did the pancakes themselves turnout? It could have been the ripeness of your strawberries and they will shrink some when cooked.
So, I’m obsessed with this recipe and have been making it at least once a week for my family! I’m eating these pancakes right now. I use half whole wheat, half buck wheat flour and substitute honey for sugar in the wet ingredients. Kate, I just wanted to day, in regards to the things you’ve tried to make the pancakes “fluffier” or “rise more”, I simply just use less buttermilk, one cup only. I used an 1/8 cup measure to drop batter in the pan and get pancakes that are about 4 inches across and at least a 1/2″ thick. That’s been my trick to get fat pancakes. They are just so good and my son loves them!
So glad to hear it, Arran! Thank you for sharing—that makes perfect sense, and I think that using a combo of flours like you are doing helps as well. I’m updating the recipe right now to make it work a little better with all buckwheat flour (added a tiny bit more buckwheat flour and another egg)—would love to hear how this works for you, or just keep doing what’s working for you!
These pancakes would be perfect for me without any egg…what would you substitute the egg(s) with? Chia seeds and water?
and thank you for the buttermilk sub receipt.
Hi Marilyn! This recipe might be tricky without the egg since it is gluten free, and eggs help bind ingredients together. You could try substituting flax eggs, but I’m really not sure how that will turn out. If you give it a try, please report back!
I may try this with a flax egg to make it vegan!
I have had buckwheat pancakes in a restaurant and loved them. That’s why they get 5 stars right off the bat!
Thank you, Maggie! Hope you enjoy these. This recipe might be tricky without the egg since it is gluten free, and eggs help bind ingredients together better than flax eggs can. If you give it a try, please report back!
Thank you, Kate! I make buckwheat pancakes pretty often. And I do take just half of buckwheat flour. The other half cup is a combination of a tapioca powder -1/4 cup and oat fiber plus psyllium husk plus flax meal … Pancakes are always fluffy…
Sounds like a winning combo! Thank you for sharing, Tatiana.
Yay thanks for this! I’ve got a box of buckwheat flour in my pantry from a sad first failed attempt at recreating the pancakes of my youth. Your recipes are always such winners, I’m gonna try this weekend.
Perfect! Hope you enjoy them, Megan. Please let me know how they turn out. :)
I grew up in W. PA. My grandfather started a flour mill. One of his signature offerings and a “tradition” where I grew up is old-fashioned buckwheat cakes. Old-fashioned means “sour.” No one made them like my mother but I think I come close. The recipe calls for real buckwheat flour, none other, yeast, minimal sugar, water and buttermilk.
I’m sure Kate’s are great, like all her recipes, but, if you have a curiosity about sour buckwheat griddle cakes, then look into it. The key is, after you first mix them up, they sit overnight to sour. Then, you keep using leftover batter as starter for your next batch. The flavor is distinctly buckwheat and not for the Aunt Jemima crowd. One suggestion: you do disservice to honest buckwheat flour by adding all purpose to it in the old-fashioned recipe. I like Arrowhead Mills flour, since I can no longer get Roth Milling Co. Buckwheat Flour. Bob’s Red Mill is a little courser than I like.
Thanks, Roger! I’m really curious about your mother’s pancakes. They sound absolutely amazing!
Here ya go, Kate. If there’s anything you don’t understand, let me know. Mom never measured and I don’t either. But it’s simple.
•Maybe 3-4 cups of real stoneground buckwheat flour like Arrowhead Mills. I get 4-22oz bags in a box from Amazon. The least expensive I’ve found.
•About a half packet of active dried yeast. If I use more flour, I increase the yeast. For two people, I use, I think, about 3/4 bag to start.
•Tablespoon of sugar (for the yeast)
•Pinch or two of salt
•Enough buttermilk and water–I’ve used all buttermilk successfully, to make a heavy batter that will barely pour. Cover with a towel or plate and set on counter for a day or overnight.
When you want to make cakes, stir in enough buttermilk and water (buttermilk makes light pancakes) and about a teaspoon of
•baking soda to make a reasonably loose batter, not as thin as crepe, maybe a little heavier than cake batter. I’ve seen really thick pancake batter but it doesn’t work for my OF buckwheat cakes. The idea is to make cakes thin enough for centers to thoroughly cook without burning the “skin.” After you mix in the baking soda, air bubbles start to appear on the top of the batter.
Make sure your griddle is hot or the pancake won’t brown nicely. Not too hot, though or they’ll burn before the center cooks. I use 3-4 on my electric stove, under medium heat. I know I’ve hit it just right with everything when, after I flip the cake, there are tiny craters evenly distributed all over the cake and it’s golden brown or slightly darker brown. It takes trial and error, experimenting, practice. I use a cast iron griddle which I lightly grease with organic shortening. I’ve also made them on non-stick with good results.
Serve with butter and pure, organic maple syrup. Some people like other toppings like jam and applesauce. Be imaginative.
Try to leave enough “starter” batter so you can make a new batch, but without the yeast, which you’ll no longer need to get fermentation going. I’ve kept batter going for a month or more. Some refrigerate it in warmer weather. I usually make pancakes in cold weather and just leave the batter covered on my counter. Sometimes it gets a little stinky, but it still makes great cakes after I get the batter to cooking consistency with buttermilk and another shot of baking soda and a pinch of salt. Rule of thumb is that the older the batter, the better the taste. Sometimes they can get pretty sour, too sour for some people’s liking. I encourage you to avoid white flour. If you’re able to duplicate my results, you won’t need it. I think it detracts from the buckwheat flavor. This recipe makes 6-8 cakes with some left over to start the next batter.
Final note: Avoid self-rising buckwheat flour.
Good luck. Keep me posted
Thanks for all you do to promote good healthy eating.
These cakes are ethnic, I think, maybe German, and all children should pay attention to their parent’s cooking of native foods and learn. They add soooo much to quality of life, no matter what your ethnicity.
I love that Anthony Bourdain went around the world getting to know people through eating their food. My God, what a gift. I wish I had done that. Maybe before I croak, I can delve into Black American and Creole Soul Food, something I always dreamed about. My late wife was Armenian and I had my share of Mediterranean/ME/Eastern European food, which added immeasurably to my life.
Thank you so much, Roger! I look forward to trying your mom’s pancakes. Hope you have a great day. :)
In Brittany, they make gallettes which are really buckwheat crepes. A large crepe is served with a variety of fillings in the middle such as egg, ham, bacon, cheese, spinach, etc etc. A galleteria will have about 30 variations of savoury gallettes. Then for dessert there are sweet gallettes. The simplest is just cinnamon sugar and melted butter. Or nutella. Or applesauce. Many combinations. The edges of the large buckewheat crepe are folded over to reveal the delicious fillings int he middle. Accompany your buckwheat crepes with a large glass or mug of true apple cider.
It’s lunch or dinner!
Hildie, you’re making me hungry! I love buckwheat crêpes. Thank you for sharing all of your favorite combinations!
First time I had buckwheat pancakes, I was 13 bailing hay with my friends. The farmers wife made us those for breakfast , she would grind up pumpkin and sunflower seeds. And strawberry’s , to top them . Real maple syrup too. I love buckwheat pancakes, So much healthier.
I can’t wait to make them with your recipe
Love it!! Sounds like a great homemade meal.
These pancakes are yummy! They turned out perfect. I added blueberries to them and they tasted great. I’m wondering if you can save batter for the next day or should it all be cooked up? I really enjoy your recipes!
Thank you, Annette! Happy to hear it. The batter is best cooked up promptly because it contains baking soda, which bubbles up on contact with the buttermilk and loses the bubbles over time (so the pancakes wouldn’t be as fluffy the next day). Cooked pancakes reheat nicely, though!
Me and my kids love pancakes, I can make this recipe at least once a week for our breakfast! Thank you for sharing this. Lastly, can I use almond milk instead?
Awesome! Yes, almond milk works well here.
We love this pancake recipe. It’s been our go to for a few years now! When we don’t have strawberries, we add in whatever frozen fruit we have (and chocolate chips, if my husband gets his way) and they are just the best every time. 100% buckwheat is our preference it’s so fluffy and rich. Looking forward to trying the new edit today!
I’m so glad to hear it, Rachel! Please let me know if you think the edits are an improvement.
On the recipie edits when you said you added an extra table of flour and an extra egg, does that make 3 eggs and 2 tablespoons of flour? Or did that make the one tablespoon of flour and 2 eggs?
Hi, the recipe reflects the edits – if that makes sense? So what is written now is the improved recipe.