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Bon Appétit

Gluten-Free Oat and Buckwheat Pancakes

5.0

(8)

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Alex Lau

These pancakes make an addictive snack: Freeze any extras and toast gently to reheat.

Recipe information

  • Yield

    Makes about 20

Ingredients

¼

cup (½ stick) unsalted butter, plus more for pan

2

cups buttermilk

1

cup old-fashioned oats (not quick-cooking)

2

large eggs

½

cup buckwheat flour

2

tablespoons ground flaxseeds

1

tablespoon sugar

1

teaspoon baking powder

1

teaspoon baking soda

½

teaspoon kosher salt

Pure maple syrup (for serving)

Preparation

  1. Step 1

    Preheat oven to 200°. Melt ¼ cup butter in a small saucepan over medium heat and cook, stirring often, until butter foams, then browns (do not burn), 4–5 minutes. Let cool slightly.

    Step 2

    Meanwhile, purée buttermilk and oats in a blender until smooth. Add eggs, buckwheat flour, flaxseeds, sugar, baking powder, baking soda, and salt. Blend on high 30 seconds. Add butter and blend just to combine.

    Step 3

    Heat a large nonstick skillet over medium. Coat very lightly with butter. Working in batches, scoop about 3 tablespoonfuls of batter per pancake into skillet and cook until bottoms are golden brown and tops are evenly covered with bubbles, about 3 minutes. Turn and cook until cooked through and undersides are golden, about 2 minutes. Keep warm in oven and serve with plenty of syrup.

    Step 4

    Do Ahead: Pancakes can be made 2 weeks ahead; wrap in plastic and freeze.

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Reviews (8)

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  • I followed your recipe pretty closely, but substituted soy and flax seed milks, and vegan butter. These cooked up perfectly and tasted great; they’re crispy around the edges. Yum. The addition of blueberries and raspberries made for a great breakfast. Thanks. Also, I’m sending the recipe to my very, strict vegan daughter. She’ll love it, too.

    • Sigrid

    • UpNorth Michigan

    • 1/27/2022

  • Oddly enough, I "un-vented" some buck-oat pancakes two days before I saw this! I put the rolled oats and buckwheat with water, oat milk and a little goat milk in the nukes for 2.5 minutes first. Then added iced almonds, vanilla, baking soda, baking powder (no flax) - and they cooked up great, fluffy and hearty! But I think next time I will try the blender to see the dif. May add almond meal next time too. Served with goat yogurt, butter, and dark maple syrup - soooooo satisfying!! So glad to see this recipe!

    • rsher

    • san francisco, baltimore, more!

    • 10/27/2021

  • Really tasty with a couple of minor adjustments. 1) Not sure if it was the blender or the ratios but I ended up with a very soupy batter and added another half cup of buckwheat flour, which helped. 2) Tossed in about a tsp of vanilla and will consider cinnamon in the future. The end result was a classic pancake - not tall and fluffy but also not crepe-like. So good!

    • Valerie

    • Maine

    • 2/19/2021

  • Delicious! If you don’t normally like pancakes, these have such a nice flavor... makes them more interesting than the often bland white ones.

    • Anonymous

    • NJ

    • 5/22/2020