12 Reviews of Buttermilk Buckwheat Pancakes (gluten Free)

From: Chef #163121

On Jul 23, 2005

I had some leftover buttermilk so I thought I'd give these a whirl. I left out the butter and threw in a tbsp of applesauce instead. The pancakes turned out great - came together well, with fluffy texture and good flavour. I got 6 bread-plate sized cakes out of this. Thanks!

From: jackandfiona

On Sep 10, 2005

Being Gluten Free these are a real treat and my kids loved them. They were light and stayed fresh. However, as I made them as pikelets instead of pancakes, I doubled the sugar as I didn't find them quite sweet enough.

From: Roosie

On Aug 21, 2005

If I didn't know these were gluten-free, I never would have guessed. I've made quite a few buckwheat pancake recipes over the years and this is the first one I've made that uses only buckwheat flour, rather than a combination of buckwheat flour and wheat flour. I found that it gave the pancakes a lovely, strong buckwheat flavor, which as a buckwheat-lover I enjoyed. I didn't think it was overpowering at all, nicely balanced by the added spices. They were great with butter and some maple syrup. These were slightly fluffy, but very tender. Good one!

From: Simonealisa

On Oct 5, 2009

Very good. Excellent recipe and very forgiving when using substitutes. I omitted the sugar and added 2 extra eggs, used regular milk or yogurt instead of buttermilk, and used melted coconut oil instead of butter. Added shredded carrots, walnuts, vanilla, and coconuts for a yummy treat for me and my picky-eater preschooler! (Who loved them!) Have made them several times now, this recipe is a keeper.

From: Ladymedic

On Feb 8, 2009

Wonderful, these have a pumpkin pie kinda flavor maybe that is because i used pumpkin pie spice in place of the spices. These have a mouth feel like real pancakes have to say this makes going gluten free easy peasy! Why i even sent it to my cousin who is also gluten sensitive and has not managed to cook herself edible pancakes. Thanks you may be a messy cook but your a good one!

From: patsbeads

On Feb 1, 2009

Great recipe. I used hemp milk and 1 tsp cider vinegar to replace buttermilk. It worked great. The teenagers ate them fine. One said they were great, one said they were ok, but buckwheat was something these boys have never eaten before. I personally love them. They make me think of my mom making buckwheat pancakes when we were kids.Thanks for a great recipe. It makes the transition to gluten free so much easier when there are great recipes like this .

From: FlamingoSushi

On Apr 2, 2009

Love this!!

From: Georgia Charlotte

On Aug 25, 2007

I can't believe I still haven't reviewed this. I've been using it as my standard pancake recipe for months and I've never heard anything but praise for it. No one could believe me that this was actually wheat free either. Thanks!

From: leeniemaester

On Sep 20, 2009

Yesterday was my first gluten free day - so I obviously don't have much experience cooking gluten free, but I made these pancakes today and they were surprisingly tasty! I did double the spices because I like extra spice and added an extra tablespoon of brown sugar. Since we can't have dairy either, I had to use almond milk instead of buttermilk. Yummy with peaches and sliced almonds!!!

From: FoodCritic Wannabe

On Jan 27, 2007

Fantastic! Delicious! Easy! A Keeper! I used half buckwheat flour and half whole wheat flour. Can't wait to have a brunch and wow everybody with this recipe!!!!