Buttermilk Buckwheat Pancakes

Healthy naturally gluten free buckwheat kasha pancakes

5 from 1 reviews

This recipe uses whole buckwheat groats that are soaked and then ground up in a blender! It is perfect for a healthy -yet lazy- morning.




  • 1 cup buckwheat groats (I prefer toasted groats, sometimes called kasha)
  • 1 1/2 cups cultured buttermilk

Remaining Ingredients

  • 2 tbsp melted butter
  • 3 eggs
  • 1 tbsp vanilla
  • 2 tbsp honey (optional)
  • 1/2 tsp baking soda
  • 1/2 tsp of salt


  1. Mix the buckwheat groats and the buttermilk in a glass container. Allow to soak and ferment for 12-24 hours.
  2. The next day put the soaked buckwheat any any remaining liquid in a blender. Grind until smooth.
  3. Add the remaining ingredients and pulse until everything is fully combined. It will start to froth up as you grind.
  4. Cook pancakes on a preheated griddle. The pancakes will be quite brittle until they are fully set, so make them small-ish and flip carefully.


  • The buttermilk can be replaced with yogurt or milk kefir.
  • If you want thin, crepe-like pancakes, add up to 1/4 cup of additional buttermilk.
  • I have an ordinary blender so my batter is bit chunky. If you have a Blendtec or a Vitamix (affiliate links) then your batter will be super smooth.
  • I always use my large cast iron griddle which makes the pancakes quick to cook up!

Keywords: wholegrain, gluten free, buckwheat groats, sugar free, high fiber, winter, fall