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.
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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 we love these gluten free buckwheat pancakes:
- 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!
Allergen Information:
These homemade buckwheat pancakes are gluten-free, dairy-free, soy-free, nut-free, and oat-free.
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.”
jeff r., blog comment
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Buckwheat Flour—Any brand is fine to use as buckwheat flour is gluten free, but it is important to read the label to ensure your buckwheat flour isn’t made on shared equipment.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Buckwheat Flour – This gluten-free grain is 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.
Tips For Success
1. I like to use a cast iron pan to make pancakes because they distribute heat evenly.
2. If you use Bartlett pears, I would recommend peeling the pear. Bartlett pear skin is thicker than other varieties of pear.
You may also love this collection of 20 incredible gluten free pear recipes!
How To Make Gluten Free Buckwheat Pancakes:
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Step 1: Add your dry ingredients to a large
Step 2: Add the wet ingredients to a medium bowl. Use a wire whisk to whip the wet ingredients. Note that if you are using coconut oil, soften it in the microwave so that it is not hard.
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.
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 bubbles form, and they lose their glossy sheen. Use a spatula to flip them and cook the other side. If the pancakes are dark, reduce the heat to medium-low.
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.
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.
Frequently Asked Questions:
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.
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.
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:
- Low Carb Pumpkin Coconut Flour Pancakes – These grain-free pancakes are fluffy and light.
- Gluten Free Banana Chunky Monkey Donuts – If you love donuts, this is a fun flavor to make.
- Easy Gluten Free Pumpkin Pancakes – Full of delicious fall flavors!
- Gluten Free Fritatta – Add any meat and vegetables you like!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Buckwheat Pancakes with Pear
Ingredients
- 2 large eggs
- ¾ cup buckwheat flour
- ½ cup gluten free flour blend
- 1 ¼ cups almond milk
- 2 tablespoons brown sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- 2 tablespoons coconut oil
- ⅓ cup bosc pears sliced thinly with skin on
- 1 teaspoon baking powder
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Instructions
- 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.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
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 12/2014 with new photos.)
Just got a bag of Pears yesterday and low and behold you put this recipe for pancakes on facebook. Got to try this recipe as it looks great!
Please keep me posted. I hope you enjoy them!
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.
I am so glad you loved it! Thank you so much. I have been hoping to use buckwheat in more recipes.
Will this recipe work with apples in place of pears?
It will definitely work well with apples Diane 🙂 I appreciate your checking. My son asked me to try this with blueberries next week. I will let you know how that turns out.