Fluffy Fresh Milled Buckwheat Pancakes {Gluten Free}

2 from 1 vote

A simple and classic buckwheat pancake recipe that is made with fresh milled flour and is naturally gluten free.

Course Breakfast

Cuisine American

Keyword Buckwheat Flour, fresh milled, fresh milled flour, Freshly Milled Flour, Gluten Free, Pancakes, whole grain flour, Whole Grains

Prep Time 5

Servings pancakes

Calories 115kcal

Author Mary Rose

Preheat a cast iron skillet over medium heat.
If using fresh milled buckweat flour, mill your groats on a fine setting of your grain mill.
In a bowl, add the milk, oil, egg, and vanilla. Mix well.
In a separate bowl, add the flour, baking soda, baking powder, salt, and sugar. Mix until completely combined.
Pour the wet ingredients over the dry ingredients and mix until just combined.
Add a teaspoon of butter or oil to the preheated pan.
Scoop 1/3 cup of pancake batter into the preheated skillet.
Cook for 2-3 minutes. Flip and cook an additional 1-2 minutes until golden brown.
TIP: The pancake is ready to flip when bubbles come to the surface.

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.