These easy buckwheat pancakes have a light and fluffy texture and earthy, nutty flavor.They're a delicious breakfast...that's totally gluten-free! Jump to recipe We’re heading into a long weekend—let’s make buckwheat pancakes! These beauties are light and fluffy, and the buckwheat flour gives them a wonderful nutty flavor.Saturday morning, here we come.

While many buckwheat pancake recipes call for a mix of buckwheat flour and all-purpose flour or whole wheat flour, I use 100% buckwheat in mine.I love that you can really taste the buckwheat this way.It’s earthy and nutty, and it makes these pancakes a unique treat.

They’re also naturally gluten-free, because despite its name, buckwheat isn’t actually related to wheat.You can read more on that below, but for now, break out the mixing bowls and pass the maple syrup! We have buckwheat pancakes to make.What is buckwheat flour?Buckwheat’s name is misleading, because it’s not actually a type of wheat at all.

In fact, it’s not even a grain! Similar to quinoa, buckwheat is a pseudo-grain, in this case, a grain-like seed.It’s a member of the rhubarb family, and it has an earthy, nutty flavor with just a touch of bitterness.It’s famously used in Japanese soba noodles and French crepes, and it makes these pancakes wonderfully complex (and totally gluten-free).How to Make Buckwheat PancakesMaking these buckwheat pancakes is similar to making any basic pancake recipe:Whisk together the wet ingredients i

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