These soft gluten-free buckwheat pancakes are loaded with juicy, fresh strawberries. They make a wholesome breakfast that even your pickiest eaters will love. I combine gluten free flour and buckwheat so the pancakes stay extra fluffy. Freeze the extras so you have an easy breakfast on hand all week long!
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❤️ Sandi’s Recipe Summary
The Quick Bite: These delicious buckwheat pancakes are packed with fresh strawberries. Blending buckwheat with a gluten-free flour blend is what keeps them light and fluffy rather than dense. Ready in 20 minutes and freezer-friendly.
If mornings are as busy for you as they are for us, you are going to love this strawberry pancake recipe. This recipe was created to be quick, beginner-friendly, and easy to freeze. Kids also love to help make pancakes, making this a great pancake recipe for Mother’s or Father’s Day.
You can also use other types of fruit if you don’t have strawberries on hand. I used juicy, fresh pears in this Gluten-Free Buckwheat Pancake recipe. I also have a delicious classic Gluten-Free Pancake Recipe, which is also dairy-free.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe using King Arthur Measure for Measure and Bob’s Red Mill 1:1. Other blends will work as well, just remember to add more flour or liquid as needed for the right batter consistency. Read Why Gluten-Free Flour Blends Vary to learn more about this.
- Binder – Binders are what hold your gluten-free baked goods together. If your blend doesn’t contain a binder, add 1/2 teaspoon xanthan gum. Learn Why Binders are Important in Gluten-Free Baking.
- Buckwheat – I used Arrowhead Mills Buckwheat in these pancakes. It is labeled gluten-free and has a good flavor. Buckwheat is high in fiber and absorbs liquid differently than all-purpose or gluten-free flour blends. Used alone, it produces a heavier, denser pancake. Blending it with a gluten-free flour blend gives you the nutty buckwheat flavor without the dense texture.
- Baking Powder – This is what gives rise to your pancakes. Be sure to use aluminum-free baking powder. Aluminum-free baking powder makes a big difference in flavor.
- Brown Sugar – I found that a little brown sugar enhanced the pancakes’ flavor. If you want to keep these sugar-free, you can omit the sugar.
- Milk or Non-Dairy Milk – Both worked well in this recipe. I tested the recipe using Oatly 4-Ingredient Oat Milk. (It used to be called Super Basic.)
- Oil – I preferred using coconut flavor because it added a nice flavor. Other light oils also work. Avoid olive oil because its flavor doesn’t work well in this recipe.
- Strawberries – Fresh strawberries are best. If you use frozen strawberries, thaw and drain them before adding them to the batter. Mix carefully as thawed strawberries tend to break apart easily.
Testing Notes From My Kitchen
I originally made these with a much higher ratio of buckwheat flour, and the pancakes came out dense and a little gummy, which didn’t taste that great. Once I pulled back on the buckwheat and blended it with a gluten-free flour blend, the texture completely changed. They turned out light, fluffy, and sturdy enough to hold the strawberries without falling apart.
I tested King Arthur Measure for Measure in this recipe, and Bob’s Red Mill 1:1 in my pear buckwheat pancakes recipe. Both flour blends performed well here, which is not always the case with pancake recipes. Other blends should also work; just keep an eye on the batter consistency and make any moisture adjustments.
I also tested this recipe using coconut oil and avocado oil. I preferred the flavor of the pancakes using coconut oil because of the slight sweetness it added, but I know some of my readers can’t tolerate coconut. If this is you, using any plain, unflavored oil will also yield delicious buckwheat pancakes.
How to Make Gluten-Free Strawberry Buckwheat Pancakes (Step-By-Step)
Step 1: Add the flour, sugar, baking powder, and salt to a large mixing bowl and whisk to blend.
Step 2: Wash the strawberries and cut them into slices. Combine the oil, eggs, and milk in a bowl and whisk. Pour into the dry ingredients and add the sliced strawberries.
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Step 3: Mix the wet and dry ingredients until you have a smooth batter. Take a moment to evaluate the consistency before you cook. Gluten-free flour blends vary in how much starch they contain, which affects how much liquid they absorb. If the batter looks very thick and stiff, add a tablespoon of milk at a time until it loosens. If it looks thin and watery, add a tablespoon of flour blend at a time. You are looking for a pourable batter that holds its shape slightly when it hits the pan.
Step 4: Heat a 12″ cast-iron pan on medium heat. Add a tablespoon of oil. I prefer the sweetness of coconut oil, but you can use any oil. Note that olive oil will add a flavor to your pancakes. (I didn’t like olive oil in my testing.)
Step 5: Use a ladle to pour some pancake batter onto the hot skillet. Cook for 2-3 minutes, until you see bubbles in the batter, and it loses some of its gloss. Use a spatula to flip the pancake to the other side.
👀 Sandi Says: Do not flip the pancake until you see bubbles across the surface and the edges look set. Flipping too early is the most common reason pancakes fall apart.
When the pancake is finished, it will have a nice golden color. If the color starts to get dark, turn the heat down to medium-low.
Serve hot with a pat of butter and maple syrup on top. Add more sliced fresh strawberries if you want. Always make sure your maple syrup is gluten free with my Gluten Free Pancake Syrup List.
Frequently Asked Questions:
Let the pancakes come to room temperature. Place the pancakes in a freezer-safe container or zipper bag. If using a bag, squeeze out any excess air and seal it. They will keep fresh for up to 3 months.
The best way to warm up the pancakes is in the microwave oven. You can also let them come to room temperature, then quickly warm them on a heated skillet.
More Gluten-Free Breakfast Recipes:
- Easy Gluten-Free Cornmeal Pancakes – Perfect for fall!
- Gluten-Free Oatmeal Banana Pancakes – A great way to use up a ripe banana.
- Gluten-Free Pumpkin Pancakes – One of my favorites all year long.
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20 Minute Gluten-Free Buckwheat Pancakes with Strawberries
Ingredients
- ¾ cup buckwheat flour
- ½ cup gluten free flour blend * see notes
- 2 tablespoons brown sugar
- 1 ½ teaspoons aluminum-free baking powder
- ¼ teaspoon salt
- 2 large eggs
- 2 tablespoons melted coconut oil or another light oil
- 1 ¼ cups non-dairy milk or milk
- ½ cup fresh strawberries sliced
Equipment
- Whisk
- Spatula
Method
- Add the flour, sugar, baking powder, and salt to a large mixing bowl and whisk to blend.
- Wash the strawberries and cut them into slices. Combine the oil, eggs, and milk in a bowl and whisk. Pour into the dry ingredients and add the sliced strawberries.
- Mix the wet and dry ingredients until you have a smooth batter. Take a moment to evaluate the consistency before you cook. Gluten-free flour blends vary in how much starch they contain, which affects how much liquid they absorb. If the batter looks very thick and stiff, add a tablespoon of milk at a time until it loosens.
- Heat a 12" cast-iron pan on medium heat. Add a tablespoon of oil. I prefer the sweetness of coconut oil, but you can use any oil. Note that olive oil will add a flavor to your pancakes. (I didn't like olive oil in my testing.)
- Use a ladle to pour some pancake batter onto the hot skillet. Cook for 2-3 minutes, until you see bubbles in the batter, and it loses some of its gloss. Use a spatula to flip the pancake to the other side.
- When the pancake is finished, it will have a nice golden color. If the color starts to get dark, turn the heat down to medium-low.
- Serve hot with a pat of butter and maple syrup on top. Add more sliced fresh strawberries if you want.
Nutrition
Notes
- I tested this recipe using both King Arthur Measure for Measure and Bob’s Red Mill 1:1 flour blends. Other blends work, but you may need to adjust the batter using more milk or flour.
- I don’t recommend using olive oil; it adds an off flavor in this recipe.
- I tested this recipe using Oatly 4 Ingredient Oat Milk. Other non-dairy milk types work, but do not use canned coconut milk because it is too thick.
- Store leftovers in the refrigerator in an airtight container for up to 2 days. Freeze room temperature pancakes in a freezer safe container or zipper bag. Reheat in the microwave oven for 35-45 seconds, depending on quantity.
Private Notes
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Let us know how it was!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
