Gluten free buckwheat pancakes with fresh pears are the perfect start to a weekend. This healthy buckwheat pancakes recipe makes fluffy gluten free pancakes that hold syrup perfectly.

Pouring syrup over a stack of buckwheat pancakes.

Sometimes, you need a breakfast that will please everyone. These gluten free buckwheat pear pancakes for those mornings will be the perfect way to accomplish this!

Your whole family will love this easy gluten free buckwheat pancake recipe! Don’t forget to check out all of the yummy kid-friendly gluten free breakfast recipes on my blog for more ideas!

If you prefer a plain pancake, these gluten free pancakes are the best! (They even have a vegan option!)

Why This Recipe Is Great:

  • They are quick and easy to make.
  • Buckwheat flour is more nutritious than plain gluten free flour blends.
  • You can add any fruit to this easy pancake recipe.
  • Freeze these gluten free buckwheat pancakes so you have a ready-made breakfast anytime!
Top Pick
Bob's Red Mill Gluten Free 1:1 Flour, 22-ounce 4 pack

This is a great gluten-free flour blend for making cookies, muffins, and biscuits. For best results, be sure to let the batter sit for 15-20 minutes before baking. Do not use this blend for yeast recipes.

Buy Now
We earn a commission if you make a purchase, at no additional cost to you.

Ingredient Notes:

  • Buckwheat Flour – This gluten free grain makes a nutritious, flavorful flour that is fun to use.
  • Gluten Free Flour Blend – This recipe can use any gluten-free flour blend. It helps make the pancakes fluffy since buckwheat flour tends to be a lot denser.
  • Xanthan Gum – Add one teaspoon if your gluten-free flour blend has no binder like xanthan gum. Psyllium husk works well, too. See the Substitutions Section for a gum-free alternative.
  • Baking Powder – Use aluminum-free baking powder.
  • Non-Dairy Milk – I use almond milk most often, but any non-dairy milk should work.
  • Eggs – Use size large eggs.
  • Coconut or Light Oil – I used coconut oil, but some people can’t have coconut, so any light oil will work. Note that olive oil tends to be too strong of a flavor with the buckwheat, so I would recommend not using that oil.
  • Pears – I love juicy pears in this recipe, but apples also taste great.
Pouring syrup over a stack of buckwheat pancakes.

Tips For Sucess:

  • I like to use a cast iron pan to make pancakes because they distribute heat evenly.
  • If you use Bartlett pears, I would recommend peeling the pear. Bartlett pear skin is thicker than other varieties of pear.
A fork cutting into a stack of buckwheat pancakes.

You may also love this collection of 20 incredible gluten free pear recipes!

How To Make Gluten Free Buckwheat Pancakes:

A mixing bowl full of the buckwheat pancakes dry ingredients.

Step 1: Add your dry ingredients to a large mixing bowl and combine with a wooden spoon.

Step 2: In a medium bowl, add the wet ingredients. Use a wire whisk to whip the wet ingredients. Note if you are using coconut oil, soften it in the microwave so that it is not hard.

cutting pears on a cutting board

Step 3: Wash and chop your pears into small pieces on a wooden cutting board. You can also use apples if you prefer. If the skin is not soft, peel the pears first.

Step 4: Pour the wet ingredients into the dry ingredients and mix.

🔑 Sandi says: Some gluten free flour blends are starchier than others, so feel free to add more non-dairy milk to thin out the gluten free pancake batter if needed.

Four buckwheat pancakes in a frying pan.

Step 5: Preheat a non-stick skillet or a cast-iron skillet over medium heat on your stove. Add a little oil. When the pan is hot, use a scoop to pour pancake batter into the pan.

Step 6: Cook the pancakes until you see bubbles form and the pancakes lose the glossy sheen. Use a spatula to flip the pancakes to cook the other side. If the pancakes are dark, reduce the heat to medium-low.

Serving Suggestion:

Serve the gluten free buckwheat pancakes hot with maple syrup and fresh fruit. Check my gluten free pancake syrup list to ensure you use gluten-free syrup.

A fork holding up a bite of the gluten free buckwheat pancakes.

This is definitely a special occasion stack of pancakes. The sweet pear flavor blends with the buckwheat to make a delicious stack of buckwheat flour pancakes. You may also love these gluten free cornmeal pancakes.

Recipe FAQ:

What types of pears are the best for cooking?

I used Bosc pears in this recipe. Pears are in season and at the peak of flavor right now. I really think pears are one of the more underused fall fruits. You can also use Anjou, Bartlett, and Comice.

Is Buckwheat Flour Gluten Free?

People often ask, “Is buckwheat flour gluten free?” Buckwheat is one of those deceptive-sounding flours. Even though it has the word “wheat” in its name, buckwheat is 100% gluten free! It is a denser grain, and the flavor is also great in savory recipes.

How do you store leftover pancakes?

Store the leftover pancakes in an air-tight container. They will keep fresh for up to 4 days in the refrigerator. You can also freeze the pancakes in a freezer bag. I recommend putting a small piece of wax paper between each pancake so they don’t stick together when frozen.

More Gluten Free Breakfast Ideas To Try:

maple syrup being poured onto a stack of gluten free buckwheat pancakes

Gluten Free Buckwheat Pancakes with Pear

Sandi Gaertner
Gluten Free Pear and buckwheat pancakes
5 from 10 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 4
Calories 278 kcal


  • 2 large eggs
  • ¾ cup buckwheat flour
  • ½ cup gluten free flour blend
  • 1 ¼ cups almond milk
  • 2 tablespoons brown sugar
  • teaspoon salt
  • 1 teaspoon vanilla
  • 2 tablespoons coconut oil
  • cup bosc pears sliced thinly with skin on
  • 1 teaspoon baking powder


  • Heat a large 12 inch cast iron skillet on the stove with 1 tablespoon of coconut oil.
  • In a large bowl, add all wet and dry ingredients.
  • Whisk to blend. Add the pears and mix well.
  • Pour pancake batter into cast iron skillet. The skillet should cook 4 pancakes at a time.
  • Flip the pancakes over when the batter begins to bubble.
  • Serve hot with maple syrup.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 278kcalCarbohydrates: 38gProtein: 8gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 3gCholesterol: 93mgSodium: 292mgFiber: 3gSugar: 10g
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This post was updated from an older November 2017 post with more recipe details.

(This post was updated from 12/2014 with new photos.)


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    We just tried this recipe for the first time this morning, and had great success. The buckwheat flour adds an earthy taste that works very well with the pears. We cut the milk (we used regular milk) to 1 cup and the consistency turned out well for us. YRMV of course.

  2. 5 stars
    Loving this recipe Sandi! Such beautiful new photos too. Love buckwheat pancakes need to get that on the grocery list for sure. Wishing you a super holiday weekend!

    1. Thank you so much Bobbi, I hope you are having a great holiday as well :-)