Buckwheat Pancakes with Mangoes and Blueberries

Sink your teeth into these incredible buckwheat pancakes. Our buckwheat pancake recipe is topped with fresh mangoes and blueberries, just in time for fresh mango season. These pancakes are gluten-free and vegan. And also delicious.

What is Buckwheat Flour?

Buckwheat flour is made from grinding the grains of the buckwheat plant. It's a relative of rhubarb but has nothing to do with wheat, and it's a gluten-free grain. Grinding the kernels of this plant produces a nutty and versatile gluten-free flour perfect for making pancakes and other baked goods.

What Does Buckwheat Flour Taste Like?

This flour has a rich, intense, nutty flavor that is popular in many countries worldwide. Buckwheat flour can be a little bitter if used on its own, so we combined it with rice flour to make these pancakes.

Ingredients for Vegan Buckwheat Pancakes

• Buckwheat Flour: You may be able to purchase this flour at your local grocery store, but if you cannot find it, the flour can be ordered online.
• White Rice Flour: We chose to keep this pancake recipe gluten-free by adding rice flour, but you can also use all-purpose flour, whole wheat flour, or any other whole grain flour if you don't need the recipe to be gluten-free.
• Spices: Salt, Ground Cinnamon, Ground Dry Ginger, Cardamom. This spice blend gives the pancakes incredible flavor.
• Light Brown Sugar: You may substitute dark brown sugar if that's all you have. You can reduce the amount of sugar added to the batter, but the results will not be as ours.
• Unsweetened Dairy-Free Yogurt or regular yogurt
• Unsweetened Plant-Based Milk: We used almond milk, but you can use what you have available.
• Natural Vanilla Extract.
• Fresh or Frozen Blueberries:  If you use frozen blueberries, make sure they are thawed.
• Melted Coconut Oil or Vegetable Oil: To coat the skillet or griddle. You don't need much, especially if you are cooking with a non-stick surface.
• Mangoes: Fresh whole mangoes work the best.
• Fresh Blueberries: We love adding fresh fruit to any pancakes.
• Pure Maple Syrup. This is optional; add it for a little extra sweetness and flavor. Calories are calculated without maple syrup because the amount added will vary from person to person.

How to Make Buckwheat Pancakes

The recipe for these pancakes is super easy! In a medium bowl, mix the dry ingredients separately from the wet ingredients in two bowls and then combine them thoroughly. Fold in the fruit. Cook the pancakes in a non-stick pan just like regular pancakes, flipping them after they bubble. Top with mangoes, blueberries, and maple syrup.

Make sure you consult the recipe card at the bottom of this post for more specifics -- you can even print a copy to save for later.

Buckwheat Pancake Tips

1. Combine buckwheat flour with another flour for the best buckwheat pancakes
2. Use a paper towel or a pastry brush to coat the bottom of your non-stick skillet with oil. This makes it so easy and so much less messy! You may use unsalted butter or vegan butter if you prefer.
3. Preheat your skillet until it makes water sizzle. The heated surface will make a much better pancake!
4. Cook your pancakes until small bubbles form on top, and flip to cook the other side.
5. Stir your pancake mixture often as you cook pancakes to get a smooth buckwheat pancake batter with no lumps.

Pancake Topping Variations

You can replace the mangoes and blueberries with any fruit you like. Try these.

• Strawberries
• Raspberries
• Blackberries
• Cherries
• Peaches
• Nectarines
• Plums
• Apricots
• Passion Fruit
• Pineapple
• Kiwi
• Any Fresh Berries

In addition, you may love one of these toppings on its own or in combination with fruit.

• Pistachios
• Almonds
• Toasted Coconut Chips
• Pecans
• Pumpkin Seeds
• Sunflower Seeds

How to Make Gluten-Free Buckwheat Pancakes

Buckwheat is naturally gluten-free. So, the key is in your secondary flour. Keep this recipe gluten-free by adding rice flour or an all-purpose one-for-one GF flour to your flour mixture. Using at least two different flours will improve the texture and flavor of the pancakes.

Frequently Asked Questions

Are buckwheat pancakes healthier than regular pancakes?

Buckwheat is not wheat at all. It is gluten-free, lower in calories and fat, and higher in amino acids, vitamins, minerals, and antioxidants. Buckwheat flour also has a low glycemic index, and the amino acid composition may help lower your LDL. Buckwheat pancakes made using our recipe are a better choice. Store-bought buckwheat pancakes are often made with all-purpose flour and a small amount of buckwheat flour, so the health benefits are minimal.

Why are my buckwheat pancakes dry?

The reasons may include too much flour, egg, fat, or leavening. A few simple adjustments and changes to technique can help keep your pancakes from being dry. First, make sure you scoop your flour lightly and don't pat down the measuring cup or compress the flour in the container. Second, use large or extra-large eggs for baking. Third, carefully measure all your ingredients, and don't adjust the recipe.

How do I store leftover buckwheat pancakes?

Keep the leftovers in a plastic storage bag in the refrigerator or at room temperature for one or two days. Reheat them in the toaster or microwave.

Can buckwheat pancakes be frozen?

Yes. Place the leftover pancakes on a sheet tray in your freezer and spread them out to freeze individually. Once frozen, you can move them to a freezer-quality plastic zip bag or an airtight container, and now you can remove one or two at a time for a microwave or toaster.

What’s the Difference Between Regular Pancakes and Buckwheat Pancakes?

Both regular pancakes and Buckwheat pancakes are equally delicious. Regular pancakes are usually made with all-purpose flour, have a mild taste, are light in color, and are not usually gluten-free. Buckwheat pancakes, on the other hand, are darker in color, have a nuttier, more intense flavor, and may or may not be gluten-free, depending on the mix of flour that you choose. Buckwheat pancakes are usually made by mixing buckwheat flour and a second flour.

Serving Buckwheat Pancakes

These pancakes combine some of the best things about many popular types of breakfast food: they're warm, comforting, and satisfying, with a touch of freshness from fresh mangoes and blueberries. Add coconut chips and maple syrup, and make these vegan pancakes irresistible!! Once you try them, we're sure you’ll find a way to work them into your summer breakfast routine. If you have a favorite pancake topping, it will be fabulous on a stack of buckwheat pancakes.

Vegan Buckwheat Pancakes

This recipe offers a delicious twist on the standard American breakfast fare. Most pancake recipes will include eggs, butter, and even buttermilk. We used plant-based milk, non-dairy yogurt, and some warm spices instead. But you will fall in love with these vegan buckwheat pancakes! It is a double win for those trying to maintain a gluten-free, vegan diet... and sure to be a hit for those who enjoy excellent breakfast food.

The Importance of a Good Breakfast

Skipping breakfast is a fast track to a miserable day. Most of us know that, mostly from experience. Researchers everywhere have explained the health benefits of starting each day with a healthy, hearty breakfast: people generally feel more energized and even consume fewer calories during the day. Good enough reasons not to skip it, if you ask us! Try our buckwheat flour pancakes for the perfect start to your day. Are you skipping breakfast because you are doing Intermittent Fasting? Make these hearty pancakes for your first daily meal.

More Great Pancake Recipes

• Vegan Beet & Pumpkin Pancakes
• Savory Chickpea Flour & Scallion Pancake
• Vegan Whole Wheat Pancakes With Lemon Cashew Ricotta
• Corn pancakes with raspberry sauce

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.