Buckwheat Pancakes Recipe For Gluten Free Pancakes

Gluten free buckwheat pancakes

  • serves 4
  • Easy

Who doesn't love pancakes for breakfast? This recipe for cinnamon gluten free buckwheat pancakes with maple syrup, yogurt, and fresh raspberries comes in at under 300 calories per serving


Try these gluten-free buckwheat pancakes, then check out our classic American pancakes, healthy banana pancakesdairy-free coconut pancakes, sourdough pancakes and more pancakes recipes.

*This pancake recipe is gluten-free according to industry standards.



  • eggs 2
  • skimmed milk 250ml
  • vanilla extract 1 tsp
  • buckwheat flour 200g 
  • baking powder 1½ tsp 
  • ground cinnamon 1 tsp
  • spray oil


  • strawberries hulled and halved 
  • raspberries a handful
  • natural yogurt 4 tbsp
  • agave or maple syrup a drizzle


  • Step 1

    Whisk the eggs, milk and vanilla together in a jug. Sieve the flour into a mixing bowl and add the baking powder and cinnamon. Gradually add the wet ingredients to the dry and whisk. Add a pinch of salt and leave to rest for 1 hour.

  • Step 2

    Heat a spray of oil in a frying pan on a medium heat. Add a large spoonful of batter to the pan and make a pancake. Once golden, flip the pancake over. Repeat with the remaining batter. Separate with baking paper and keep warm.

  • Step 3

    Put the pancakes onto plates, top with the fruit, 1 tbsp yogurt and a drizzle of syrup.

Want to know how to make the perfect pancakes? Check out our best pancake recipes

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Nutritional Information

  • Kcals 236
  • Fat 4.7g