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Oil-free buckwheat pancakes

Easy Buckwheat Pancakes

Easy, oil-free, gluten-free pancakes that are easily customized to your liking!
Course Breakfast
Cuisine Pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 18 3-inch pancakes
Calories 35kcal


  • 1 cup buckwheat flour see Notes
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp sugar (I use cane sugar)
  • 1 1/4 cup 'butter'milk see Notes
  • 1 egg (1/4 cup applesauce also works)
  • 1 1/2 tsp vanilla extract


  • Begin by heating a large, non-stick skillet over low heat.
  • In a large bowl mix the dry ingredients (flour, baking powder, baking soda, salt, sugar).
  • For the 'butter'milk, add one tablespoon of apple cider vinegar to a measuring cup, then add in enough milk of your choice to equal 1 1/4 cups.
  • Whisk in the egg (or applesauce) and vanilla with the milk mixture.
  • Make a well in the center of the dry ingredients and add in the milk/egg mixture.
  • Whisk until smooth. It will seem too thin at first, but it will gradually thicken up.
  • Add a pat of butter or coconut oil to the warm pan and increase the heat to medium.
  • Once you see tiny bubbles form in the skillet, begin dolloping in the pancake batter (about 1/4 cup for each pancake).
  • Cook on the first side until the perimeter of the pancake begins to set and you see bubbles form.
  • Flip the pancake and cook another 20-30 seconds.
  • Repeat with the remaining batter until done.


Nutrition facts based on using buttermilk and egg. WW SmartPoints: 1


Serving: 1g | Sugar: 1.3g | Fiber: 0.7g | Calories: 35kcal | Fat: 0.6g | Protein: 1.7g | Carbohydrates: 5.9g