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Amazing 10-Minute Gluten-Free Buckwheat Pancakes

Gluten-Free Buckwheat Pancakes with Berry Compote

Enjoy these delightfully fluffy and naturally gluten-free buckwheat pancakes. Topped with a bright, easy-to-make berry compote, this recipe brings a burst of Sunday joy to your breakfast table. It’s simple food that makes you feel wonderful.

Ingredients

Scale
  • 1 cup buckwheat flour
  • 1 tablespoon sugar (or alternative sweetener)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup milk (dairy or non-dairy for gluten-free)
  • 1 large egg
  • 1 tablespoon melted butter or oil
  • 1 cup mixed berries (fresh or frozen)
  • 1 tablespoon lemon juice
  • 1 extra tablespoon sugar (for compote)

Instructions

  1. Whisk together the buckwheat flour, sugar, baking powder, baking soda, and salt in a medium bowl.
  2. In a separate bowl, whisk the milk, egg, and melted butter or oil.
  3. Pour the wet ingredients into the dry ingredients. Stir just until combined; a few lumps are fine. Do not overmix.
  4. Heat a lightly oiled griddle or non-stick pan over medium heat.
  5. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
  6. Flip the pancakes and cook for another 1-2 minutes until golden brown.
  7. While pancakes cook, prepare the compote: Combine the mixed berries, lemon juice, and extra sugar in a small saucepan.
  8. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, about 5-7 minutes.
  9. Stack the warm pancakes and top generously with the berry compote. Serve immediately.

Notes

  • Buckwheat flour is naturally gluten-free, perfect for your needs.
  • For an extra fluffy pancake, let the batter rest for 10 minutes before cooking.
  • You can use any combination of your favorite berries for the compote.
  • If you prefer, skip the sugar in the compote and sweeten with a drizzle of maple syrup after plating.

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