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Buckwheat pancakes #glutenfree

Buckwheat Pancakes

These buckwheat pancakes are everything you'd want your pancakes to be. Delicious, light, fluffy and naturally gluten free! 
4 from 1 vote
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Course: Breakfast
Cuisine: Russian
Keyword: buckwheat pancakes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 305kcal


  • 2 eggs
  • 2 cups/500ml milk
  • 2 tsp vanilla
  • 1 lemon zest only
  • 2 cups/250g light buckwheat flour
  • ½ tsp salt
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 3 tbsp sugar
  • 4 tbsp butter melted


  • In a large bowl combine eggs, milk, vanilla and lemon zest with a whisk. 
  • Then add ⅓ of the flour and mix well to avoid lumps, add the rest of the flour and other dry ingredients and mix. Then add melted butter and mix the batter until well combined. 
  • Cook pancakes on a hot non-stick frying pan in 1 tbsp of oil over medium heat. Pour a ladleful in the middle of the pan and let it cook until you see bubbles form and the surface of the pancake is dry, then flip and let it cook for 1 minute longer. Repeat until all batter is used. ( Add more oil to the frying pan by 1 tbsp  as needed.)
  • Serve the pancakes with whipped cream and fresh fruit or any other topping of your choice like yogurt, honey, maples syrup, crushed nuts, etc. 


The recipe makes 12/8 inch pancakes. 


Calories: 305kcal | Carbohydrates: 40g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 83mg | Sodium: 952mg | Potassium: 467mg | Fiber: 4g | Sugar: 11g | Vitamin A: 450IU | Vitamin C: 9.6mg | Calcium: 160mg | Iron: 2.1mg