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Gluten-Free Buttermilk Buckwheat Pancakes

User Rating 4 Star Rating (2 Reviews)


Updated January 08, 2009

Gluten-Free Buttermilk Buckwheat Pancakes

Buckwheat Pancakes

Nancy Lapid
This recipe for gluten-free buttermilk buckwheat pancakes makes enough for a crowd. Extra batter can be refrigerated for up to a week.

Be sure to use buckwheat flour (not groats) and a gluten-free flour mix. I used Bob's Red Mill Gluten-Free All-Purpose Baking Flour and Arrowhead Mills Buckwheat Flour.

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes


  • 1-1/2 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour (or another gluten-free flour mix)
  • 1 cup buckwheat flour
  • 3 tbsp sugar
  • 2 tsp vanilla extract
  • 2-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp guar gum
  • 1/4 tsp salt
  • 2-1/2 cups fat-free buttermilk
  • 1/1-2 cups skim milk
  • 1 tbsp butter or margarine, melted
  • 2 tsp vanilla extract
  • 1 egg white


Combine the dry ingredients (flours through salt) in a large mixing bowl.

Combine the wet ingredients (buttermilk through the egg white) in a separate bowl, then combine with the dry ingredients and stir until smooth. (Depending on the flour mix you've used, you may need to add a little more milk or buttermilk to get the batter to the right consistency -- it's a matter of preference.)

Make your pancakes by spooning the batter onto a hot nonstick skillet. Flip the pancakes when the edges appear brown and bubbles start to appear on the surface. Cook for another minute and remove to a warmed plate.

User Reviews

Reviews for this section have been closed.

 3 out of 5
Gluten and Corn free Buckwheat Pancakes, Member pommel

I have found that many products claiming to be Gluten Free also contain corn products: corn flour, cornmeal, corn starch, corn syrup, corn dextrose, xanthan gum, etc. In order not to argue about whether corn gluten is injurous to celiac patients, I will simply state that I am allergic to all products containing gluten and corn products. Therefore I have created a recipe for buckwheat pancakes that never make me sick: Mix all dry ingredients in large bowl: 1 cup pure buckwheat flour(not whole bwt flour) Bob's Red Mill is whole buckwheat flour (N/A) 1 cup white rice flour Something in Bob's Red Mill Gluten Free flour makes me sick 1.5 tsp baking soda + 1.5 tsp cream of tartar, mixing baking soda and cream of tarter together 1st. Regular Baking powder contains corn starch! 1/2 tsp ground cinnamon Then mix all wet ingredients in another bowl: 2 beaten whole eggs 2 cups of half & half or buttermilk 4 tbls of cooking oil (I use peanut oil) 2 tbls of unsulfured molasses Slowly stir wet ingredients into dry making sure no globules of dry mix miss being saturated with wet. Let thicken and stir as griddle or frypan heats to medium/high. Ladle onto hot surface, flip after bubbles appear and edges become dry. Remove from surface when other side is done. I have found that ladling one pancake at a time, 6"" in diameter works best for me, and makes 16 cakes. I use real butter and pure maple syrup on my pancakes because they are pure & natural products that do not contain corn oil, corn syrup, maltodextrose or corn dextrose. I also use raspberry preserves made with sugar instead of corn sweeteners and real sour cream with no additives. It has taken me 6 years to finally restrict my diet of all gluten and corn products, mostly from reading labels and trial and error.

22 out of 23 people found this helpful.

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