These Gluten Free Buckwheat Pancakes are light, tender and have an earthy, nutty flavor. They are made with 100% buckwheat flour that makes them naturally gluten free. Top them with peach wedges and serve with homemade flavorful tea syrup for a delicious breakfast that everybody is going to love!
This pancake recipe is super easy like Buttermilk pancakes or Fluffy pancakes . They will be on your table in 25 minutes!
What are Buckwheat Pancakes?
Despite its name, buckwheat is not a grain and is unrelated to wheat. However, it gives similar results as all–purpose wheat flour when it comes to pancakes or crepes. In some countries like Russia it is very popular because it is rich in antioxidants and vitamins.
Thanks to the buckwheat flour, these pancakes have a fantastic earthy flavor. I love to serve them with homemade tea syrup flavored with spices like cloves, ginger, cardamom, cinnamon and anise. They pair seriously well with this syrup and fresh peaches.
If you are looking for a gluten free pancakes, they are definitely a must try!
Ingredients for Buckwheat Pancakes
Buckwheat flour: Both dark and light buckwheat flours will work well. The only difference that dark flour will make pancakes grainier and darker in color. If you have never tried buckwheat before, I will recommend to use light buckwheat flour to get a more traditional American pancakes.
Honey/ brown sugar: I try to use honey where it is possible. But you can go with maple syrup or brown sugar to sweeten these pancakes. Even date syrup will work well.
Baking powder: For fluffy pancakes, use active baking powder. To check if it is active or not, simply mix it with 1 tsp. of lemon juice or vinegar. It will bubble up if it is active.
Milk: Use full fat or low fat. For vegan pancakes, coconut or almond milk or even water can be used.
Butter: Melt butter and allow to cool before mixing with other ingredients. Vegetable oil will work well too.
Egg: I have tested these pancakes with eggs and without and didn’t find much difference. You can leave it out for vegan pancakes.
How to Make Buckwheat Pancakes
The method of making buckwheat pancakes is similar to making regular American pancakes. Throw all the ingredients and mix together.
To achieve the texture of traditional pancakes, use a blend of flours: 50 % light buckwheat flour and 50% all-purpose flour.
Simple Tea Syrup
This easy homemade spiced tea syrup goes so well with buckwheat pancakes and fresh peaches that flavor these pancakes too. You will need ginger, cloves, cardamom, anise, cane sugar, black peppercorns, cinnamon and a few regular tea bags. Cook it like any sugar syrup about 20 minutes and keep aside for at least 1 hour. I usually make it in the evening and keep in the fridge overnight. This tea syrup is very versatile, you can use it with crepes, French toast or even with ice cream. It won’t disappoint you!
PANCAKE TOPPING IDEAS
I usually top these pancakes with peach wedges, whipped cream and then I drizzle them with spiced tea syrup. Yum!!!
Have a look at some more pancake topping ideas:
- Date syrup
- Chopped toasted nuts
- Cinnamon butter
- Maple syrup
OTHER BREAKFAST IDEAS
- Syrniki
- Easy Crepes
- Blini
- Fluffy pancakes
- Potato Waffles
- Belgian Waffles
- Baked Falafel
- Fluffy egg muffins
- Buttermilk pancakes
If you make these buckwheat pancakes be sure to leave a comment or give this recipe a rating! I will be happy to hear from you!
BUCKWHEAT PANCAKES
BUCKWHEAT PANCAKES
Ingredients
- FOR BUCKWHEAT PANCAKES
- Buckwheat flour- 1 ½ cup or 200 g
- Honey/brown sugar- ¼ cup or 50 g
- Milk- 1 ½ cup or 350 ml
- Baking powder- 2 tsp.
- Unsalted butter melted- 3 tbsp.
- Egg- 1
- Vanilla extract- 1 tbsp.
- FOR THE TEA SYRUP
- Tea bags- 3
- Cloves- 10
- Cardamon pods bashed- 11
- All spices- ½ tsp.
- Fresh ginger minced-1 tsp.
- Ground cinnamon - ½ tsp.
- Anise star- 5
- Whole black pepper- ½ tsp.
- Cane sugar- 1 ½ cup or 300 g
- FOR THE TOPPING
- Whipped cream- ½ cup or as needed
- Fresh peaches cut into wedges- 4
Equipment
Instructions
- Tea Syrup
- Put tea bags, cloves, cardamon, all spice, ginger, anise, peppercorns,sugar, cinnamon and 6 cups of water in a medium saucepan. Bring to a boil, reduce the heat and simmer for 25 minutes. Remove from the heat and keep aside for 30 minutes or overnight.
- Buckwheat pancakes
- In a large bowl mix together all the ingredients for the batter: buckwheat flour, butter, baking powder, salt, honey, milk and egg. Mix until well combined. If you use brown sugar, first mix dry ingredients (flour, salt, baking powder and sugar) and then add wet ingredients.
- Heat a non-stick frying pan over a medium high heat and grease with some butter using a paper towel.
- Using a measuring spoon/ cup, take ⅓ cup of batter and pour it into the pan. If your pan is big enough, fry 2-3 pancakes at a time. When bubbles start appearing on the top of the pancakes, flip them, using a spatula. Cook about 2 minutes, until brown and cooked through. Transfer to a plate. Repeat the same with the remaining batter.
- Top with peach wedges, whipped cream and serve with tea syrup or honey.
Video
Nutrition
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