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 These Gluten Free Buckwheat Pancakes Are 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!
- Buckwheat Flour - This gluten free grain makes a nutritious, flavorful flour that is fun to use.
- Gluten Free Flour Blend - You can use any gluten free flour blend in this recipe. It helps make the pancakes fluffy since buckwheat flour tends to be a lot denser.
- Xanthan Gum - If your gluten free flour blend doesn't have any binder like xanthan gum, add 1 teaspoon. Psyllium husk works well too.
- Baking Powder - Use aluminum-free baking powder.
- Non-Dairy Milk - I tend to use almond milk most often, but any non-dairy milk should work.
- Eggs - Size Large
- Coconut or Light Oil - I used coconut oil, but some people can't have coconut, so any light oil will work. Note, olive oil tends to be too strong of a flavor with the buckwheat so I would recommend not using that oil.
Recipe Step By Step Directions:
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 the oil in the microwave, so 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.
Step 4: Pour the wet ingredients into the dry ingredients and mix.
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 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.
Note: If the pancakes are dark, reduce the heat to medium-low.
Step 7: Serve the gluten free buckwheat pancakes hot with maple syrup and fresh fruit.
Check my gluten free pancake syrup list to ensure you use a 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.
Tips and Recipe FAQ:
I used Bosc pears in this recipe. Pears are in season, and they are 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.
I left the skin on these pears for the extra fiber. The skin cooks easily with the pears to become really soft.
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
- Gluten Free Banana Chunky Monkey Donuts
- Gluten Free Banana Flour Waffles
- Gluten Free Fritatta
Gluten Free Buckwheat Pancakes with Pear
- 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
- 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.
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.
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(This post was updated from 12/2014 with new photos.)