Buttermilk Buckwheat Pancakes

Gluten-Free Buttermilk Buckwheat Pancakes |


  • 1 tablespoon butter
  • 1 tablespoon maple syrup
  • 1 cup (120g) buckwheat flour
  • 1/4 cup (30g) oat flour
  • 2 tablespoons (16g) tapioca starch
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • 1 cup buttermilk


  1. Combine butter and maple syrup in a small sauce pan or microwavable bowl. Heat until butter is melted and set aside to let cool slightly.
  2. Place flours, starch, baking powder, baking soda and salt in a bowl, stirring a bit to combine.
  3. Whisk together the egg, buttermilk, and cooled butter mixture. Stir in to dry ingredients, just until combined. Let batter sit while skillet or griddle heats.
  4. Heat a skillet or griddle over low to medium-low heat and grease with butter or oil if need be. When skillet is hot (if you flick water onto the skillet, it should sizzle), take a scant ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.


*You could make these pancakes with 100% buckwheat flour but I've found I love the slightly fluffier texture more with the small bit of oat flour and tapioca starch.

*If you're grinding your own buckwheat flour, don't expect this dark color. This particular flour came from Bob's Red Mill who grinds the entire buckwheat kernel (hull and all). When I grind flour from the hulled buckwheat- the flour is much lighter in color.