Fluffy Fresh Milled Buckwheat Pancakes {Gluten Free}

These buckwheat pancakes are naturally gluten free and made with fresh milled flour for a delicious and nutritious start to the day!

This post contains affiliate links. I may make a small commission on sales at no extra cost to you

Every Saturday, we love to have pancakes. Although I love all pancakes, the classic buckwheat pancake tops my list.

If you are looking for a simple recipe for a busy morning, you need to give this buckwheat pancake recipe a try!

Why I love this recipe?

Deliciously simple – Made with simple ingredients and super easy to pull together, these buckwheat pancakes are a go-to for me on a busy Saturday morning. Buckwheat has a wonderfully nutty flavor and make for a fluffy pancake.

Whole Grains – Made with fresh milled flour, these pancakes are incredibly nutritious and perfect for picky eaters as they will never know they are so healthy.

Naturally Gluten Free – Buckwheat flour is actually gluten free! Even though the name implies it is “wheat” it is not making this the perfect pancake for those who practice a gluten free diet.

Ingredients you need to make this Buckwheat Pancake Recipe

• Whole Grain Buckwheat Flour – I use fresh milled buckwheat flour. Although you can use store bought “buckwheat all purpose flour”, fresh milled makes the best pancakes. If you want to mill your own flour and don’t have a grain mill, you can mill buckwheat groats in a burr coffee grinder on the finest setting.
• Salt
• Baking Soda
• Baking Powder – For best results, make certain your baking powder is fresh.
• Egg
• Sugar – I use sucanat sugar. You can use honey as a substitute.
• Milk
• Olive Oil – Can substitute with melted coconut oil or melted butter.
• Vanilla Extract

Full ingredient amounts in recipe card below

Looking for a recipe for sourdough pancakes? Try this one!

Want a recipe for fresh milled flour pancakes? Try this one!

How to make Classic Buckwheat Pancakes

Mill your buckwheat groats

To mill my buckwheat groats, I use the Nutrimill Grain Mill (use my coupon: rose20 for $20 off!)

I prefer to use whole flour flour for the health benefits and flavor. Plus, the increased fiber is so important for the diet.

Mix the batter

Preheat a cast iron pan over medium heat.

I use a Field Cast Iron Skillet (use my coupon THEROSEHOMESTEAD for 10% off!)

In a medium mixing bowl, add the flour, baking soda, baking powder, salt, and sugar. Mix well.

In a separate large bowl, mix the milk, oil, vanilla, and egg until completely combined.

Add the wet ingredients into the dry ingredients and mix until just combined.

Tip: For fluffy pancakes, don’t over mix the batter

Cook the pancakes

Add a teaspoon of oil or butter to the preheated pan.

Add 1/3 cup of pancake batter to the preheated skillet.

Let cook for 2-3 minutes or until bubbles form on the top of the pancake.

Flip and let cook for an additional 1-2 minutes until golden brown.

Let cooked pancakes cool before storing.

Serving Suggestions

Top with fresh fruit or fresh berries and pure maple syrup for a classic pancake breakfast.

Spread with peanut butter or almond butter and drizzle with honey for a decadent treat!

For a classic pancakes, put a pat of butter on top and a drizzle of maple syrup.

Storage

Store leftover pancakes in an airtight container in the fridge for 2-3 days.

Freeze pancakes in freezer safe bag for up to 3 months.