Fluffy Blueberry Buckwheat Pancakes That Are Naturally Gluten-Free

Celiac.com 02/14/2026 - Pancakes have been showing up on breakfast tables for centuries, from thin griddle cakes cooked on hearth stones to the fluffy stacks we know today. What changes from place to place is the grain: wheat in many modern kitchens, cornmeal in others, and buckwheat in regions where hardy crops were needed to survive short growing seasons. Buckwheat is not actually a wheat at all, but a seed, and it has a long history in rustic cooking because it is hearty, flavorful, and reliable.

These gluten-free blueberry buckwheat pancakes lean into that tradition while keeping the texture bright and tender. Buckwheat brings a nutty, slightly earthy flavor, while gluten-free oat flour softens the crumb so the pancakes do not turn heavy. Blueberries add pops of sweetness, and a touch of cinnamon makes the whole kitchen smell like a weekend morning.

Ingredients

• 1 cup gluten-free buckwheat flour
• ½ cup gluten-free oat flour
• 2 tablespoons sugar (or maple sugar)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon fine salt
• 2 large eggs
• 1 ¼ cups milk (dairy milk or unsweetened non-dairy milk)
• 2 tablespoons melted butter or neutral oil, plus more for the pan
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon zest (optional, but great with blueberries)
• 1 cup blueberries (fresh or frozen)

Optional Toppings

• Warm maple syrup
• Greek yogurt or coconut yogurt
• Extra blueberries
• Lemon wedges
• A sprinkle of cinnamon

Instructions

1. Mix the dry ingredients. In a large bowl, whisk together the buckwheat flour, oat flour, sugar, baking powder, baking soda, cinnamon, and salt.
2. Mix the wet ingredients. In a separate bowl, whisk the eggs until smooth. Add the milk, melted butter (or oil), vanilla, and lemon zest if using. Whisk again.
3. Combine and rest the batter. Pour the wet mixture into the dry ingredients and stir just until no dry patches remain. The batter will look slightly thick and rustic. Let it rest for 5 minutes so the flours hydrate and the pancakes cook up more tender.
4. Fold in the blueberries. Gently fold in the blueberries. If using frozen blueberries, do not thaw first; this helps prevent the batter from turning purple.
5. Heat the pan. Warm a nonstick skillet or griddle over medium heat. Add a small amount of butter or oil and swirl to coat.
6. Cook the pancakes. Scoop about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip and cook another 1 to 2 minutes, until golden and cooked through.
7. Serve warm. Serve immediately with your favorite toppings, or keep pancakes warm on a baking sheet in a 200°F oven while you finish the batch.

Tips for the Best Texture

• Do not overmix. Stirring too much can make pancakes dense. Mix just until combined.
• Let the batter rest. Buckwheat and oat flour benefit from a short rest for a softer crumb.
• Control the heat. Medium heat gives the centers time to cook before the outside browns too fast.
• Want thinner pancakes? Add 1 to 2 tablespoons more milk to loosen the batter.

Conclusion

Celiac.com Sponsor (A12):
Blueberry buckwheat pancakes are a perfect example of how gluten-free cooking can still feel classic, hearty, and satisfying. Buckwheat delivers that cozy, old-world griddle-cake flavor, while oat flour keeps the texture balanced and fluffy. Whether you top them with maple syrup, yogurt, or a squeeze of lemon, these pancakes make a breakfast that feels both wholesome and special—and they are sturdy enough to power you through the day.