Buckwheat Groats Pancakes

Gluten-free buckwheat groats pancakes

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5 from 3 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.




Remaining Ingredients

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


  1. Mix the buckwheat groats and the buttermilk in a glass bowl or measuring cup. Allow to soak for 6 to 12 hours.
  2. The next day put the soaked buckwheat and any remaining buttermilk 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. Feel free to add more buttermilk to achieve a pouring consistency. I like thick pancakes, so I don’t add any extra buttermilk. Adding more buttermilk will result in thinner pancakes.
  4. Cook the pancakes on a preheated griddle. The pancakes will be quite brittle until they are fully set, so make them small-ish and flip carefully.


  • Make sure the groats are hulled. Hulled groats will prevent the buttermilk from absorbing. We prefer the flavor of toasted groats, sometimes called kasha.
  • If you have an ordinary blender, the pancakes will have a grainy texture. If you have a Blendtec or a similar blender then your batter will be super smooth. 
  • Honey isn’t necessary, but it does add a warm sweetness that is perfectly delicious.