Ingredients
- ¾ cup gluten-free baking and pancake mix (such as Pamela's®)
- ¾ cup water
- 1 egg
- ¼ cup buckwheat flour
- 1 tablespoon vegetable oil
Why This Recipe Is So Enjoyable
These pancakes are a great option for anyone avoiding gluten without sacrificing flavor. Buckwheat adds a nutty taste and is packed with nutrients like fiber and protein. They are fluffy, hearty, and perfect for a wholesome breakfast.
Tips For Perfect Results
- Use a non-stick pan or lightly grease your skillet to prevent sticking.
- Let the batter rest for 5-10 minutes before cooking to improve texture.
- Cook on medium heat to ensure the pancakes cook through without burning.
- Let the batter rest for 5-10 minutes before cooking to improve texture.
- Cook on medium heat to ensure the pancakes cook through without burning.
Step 1
In a bowl, combine the gluten-free pancake mix, water, egg, buckwheat flour, and vegetable oil. Stir everything together until the batter is smooth and free of lumps. If it feels too thick, add a little more water to loosen it up. Let the batter rest for about 15 minutes—this helps the pancakes come out nice and fluffy.
Step 2
Heat a lightly oiled griddle or non-stick pan over medium-low heat. Once hot, pour about 1/4 cup of batter onto the surface. Cook the pancake for around 2 minutes, or until you see bubbles forming and the edges start to look set. Flip it over and cook for another minute or so, until the other side is golden brown.
Step 3
Keep going until you've used up all the batter, adding a bit more oil to the pan if needed. Serve warm and enjoy!
Serving Style Ideas
Serve warm with fresh berries, a drizzle of maple syrup, or a dollop of yogurt. They also pair well with nut butters or a sprinkle of chopped nuts for added crunch and flavor.
How To Preserve This Dish
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a toaster or microwave. You can also freeze the pancakes individually and reheat them as needed for a quick breakfast option.
Frequently Asked Questions
Can I use regular flour instead of buckwheat flour?
You can substitute with regular gluten-free flour, but buckwheat adds a unique flavor and texture that complements the recipe.
How do I know when to flip the pancakes?
Flip when bubbles form on the surface and the edges look set, usually after about 2 minutes.
Can I make the batter ahead of time?
It's best to use the batter within 30 minutes for fluffiest pancakes, but you can refrigerate it for up to a few hours and stir before cooking.
What if my batter is too thick or too thin?
Add a little water to thin it out if too thick, or a bit more gluten-free mix if it's too runny.
Can I use a different type of oil?
Yes, vegetable oil can be replaced with other neutral oils like canola or sunflower oil.
How do I keep pancakes warm while cooking the rest?
Place cooked pancakes on a baking sheet in a low oven (about 200°F) to keep them warm.
Are these pancakes suitable for people with egg allergies?
This recipe includes egg, but you can try an egg replacer like flaxseed meal mixed with water.
Why should I let the batter rest before cooking?
Resting helps hydrate the flours and results in fluffier, more tender pancakes.
