Medium
1h·2 servings
Crispy Cauliflower Pizza
A lighter take on pizza night — cauliflower crust with endless topping possibilities.
pizzavegetablequick-dinner
breakfastpancakesblueberrydairy-free-option
Buckwheat Blueberry Pancakes
Time:25 min
Difficulty:Easy
Servings:4 servings
Despite its name, buckwheat is completely gluten-free and brings a wonderful nutty flavour to these fluffy pancakes. Combined with berries and a touch of vanilla, they're naturally sweet and sustaining. Serve warm with maple syrup and fresh berries for a Nordic breakfast celebration.
From my gluten-free kitchen
I have made this recipe many times in a home gluten-free kitchen, and it is one of the dishes I rely on when I want dependable texture and flavor. The method is written to remove guesswork, with specific timing and practical notes from repeat test cooks. If you are cooking gluten-free for yourself or someone you care about, this recipe is designed to be clear, safe, and repeatable.
✅ Why this recipe works
- →Don't overmix — lumpy batter makes fluffier pancakes.
- →If batter is too thick, thin with a splash more buttermilk.
- →Make pancakes ahead and freeze them; reheat in a toaster.
Instructions
- 1
In a large bowl, whisk buckwheat flour, corn flour, sugar, baking powder, and salt.
- 2
In a separate bowl, beat eggs with buttermilk, vanilla, and melted butter.
- 3
Pour wet ingredients into dry and fold together until just combined — lumps are fine.
- 4
Let batter rest for 5 minutes.
- 5
Heat a non-stick griddle or frying pan over medium heat and lightly butter it.
- 6
Pour ¼ cup batter per pancake onto the hot griddle.
- 7
Sprinkle blueberries onto each pancake and cook 2–3 minutes until bubbles form on the surface.
- 8
Flip and cook another 1–2 minutes until golden.
- 9
Stack warm and serve immediately with maple syrup and extra berries.
⚠️ Common mistakes and how to avoid them
- →Overmixing the batter — this makes pancakes tough and dense.
- →Flipping too early — wait for bubbles to form first.
- →Adding berries after pouring — they sink instead of staying on top.
🔄 Variations and substitutions
- →Buckwheat flour → GF oat flour or rice flour
- →Blueberries → raspberries, blackberries, or bananas
- →Buttermilk → milk mixed with 1 tbsp lemon juice (let sit 5 min)
🍽️ Serving suggestions
- →Serve with fresh fruit and a protein-rich side for a balanced gluten-free breakfast.
- →Pair with plain yogurt or a dairy-free yogurt alternative for extra creaminess.
- →Add a warm drink and prep double portions for easy weekday mornings.
🧊 Storage and reheating tips
- →Store leftovers in airtight containers in the fridge for up to 3 days.
- →Reheat gently on the stovetop or in the microwave with a splash of water or broth if needed.
- →Freeze extra portions in labeled containers for up to 2 months and thaw overnight in the fridge.
Add this recipe to your weekly routine with our gluten-free meal plans or explore more ideas in the full recipe collection.
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