Strawberry Chocolate Chip Buckwheat Pancakes are grain-free and gluten-free, with juicy strawberries and melty dark chocolate chips. You'll want to add these wholesome and fluffy pancakes to your spring brunch menu!
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Why make pancakes with buckwheat?
Buckwheat pancakes are made with buckwheat flour, which is a nutty-flavoured flour that's gluten-free and grain-free. It comes in light and dark varieties. The dark flour is just a result of specks from the ground buckwheat hull remaining in the flour. Both varieties of buckwheat flour work well in this recipe. The pancakes turn out thick and fluffy, which is the perfect texture for soaking up puddles of maple syrup!
Are these pancakes gluten-free?
Yes! As mentioned above, buckwheat is gluten-free and grain-free. It's actually a seed, from a flowering plant, and not related to wheat or grains in the grass family at all. Since it has grain-like qualities, it's often referred to as a pseudo-grain.
As buckwheat is a popular substitute for wheat, it's perfect for grain-free and gluten-free pancakes.
Are buckwheat pancakes healthy?
Buckwheat is high in fibre and nutrients, so on their own and in moderation, buckwheat pancakes can be healthy. But like anything, it depends on the other ingredients you use. These strawberry chocolate chip buckwheat pancakes strike a balance of healthy with a bit of decadence.
The pancakes are sweetened with just a few tablespoons of coconut sugar. The sweetness and flavour really comes from the strawberries, dark chocolate chips and any syrup you add. So if you add an excessive amount of chocolate chips and maple syrup, these pancakes will definitely increase in calories!
If you are on a gluten-free or grain-free diet, these pancakes would be a great addition to your breakfast rotation. And as long as you use dairy-free milk and chocolate chips, these pancakes are also perfect for a dairy-free diet.
How to make these strawberry pancakes with buckwheat flour
Making buckwheat pancakes is just as easy as making regular homemade pancakes.
Start by lightly greasing a skillet, and pre-heating on medium. Cooking pancakes in a hot skillet will ensure they cook more quickly and evenly.
Stir or whisk together the dry ingredients, and in a separate bowl, whisk together the milk, oil, vanilla and egg. Then pour the wet mixture into the dry mixture, stirring until just combined. Gently fold in the strawberries and chocolate chips.
Scoop out about half a cup of batter into the pre-heated skillet and spread it out so it forms a 5-inch circle. Cook for about 5 minutes, or until the edges start to cook and bubbles start to form on top. Flip and cook for another 2-3 minutes.
Repeat for the remaining batter until you have 4 large pancakes.
As these are larger pancakes, I like to cook them one at a time. You can also make smaller pancakes, and cook more than one at a time. Just remember to reduce the cook time slightly.
These pancakes are cooked over medium heat. As every stove is different, you may need to increase or decrease the heat slightly to ensure they cook evenly and don't burn.
Buckwheat pancakes are done when they are browned and firm. The chocolate chips should also be hot and melty!
Serve them warm with some maple syrup and other desired toppings. I often sprinkle on some ground flax or hemp hearts for good measure!
Storing and reheating leftovers
Leftover pancakes will last in the fridge for 3-4 days, or you can freeze them between sheets of wax paper and defrost when ready to enjoy.
To re-heat, just warm in the microwave or pop them in the toaster. Then, add your desired toppings.
Recipe tips
- I've prepared these pancakes in both my cast-iron skillet and non-stick skillet, and I prefer my non-stick skillet. The pancakes are easier to flip and slide right off the pan.
- And while I use a non-stick skillet, I still like to add a small amount of oil before I cook each pancake as it helps create a crispy exterior.
- I've also made these pancakes by substituting half of the buckwheat flour for almond flour. The pancakes have a slightly less firm texture, but still delicious.
- To keep these buckwheat pancakes dairy-free, be sure to use dairy-free milk and chocolate chips.
- And to keep them gluten-free, ensure your baking powder and spices are gluten-free.
If you make this recipe, I'd love to hear what you think in the comments below!
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If you make this recipe, please leave a review and rating below to let me know what you think. If you have a question, drop that below too!
📖 Recipe
Strawberry Chocolate Chip Buckwheat Pancakes
Ingredients
- 1 cup buckwheat flour
- 2 tablespoons coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¾ cup unsweetened cashew milk, or dairy-free milk of your choice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon vanilla extract
- 1 large egg
- ½ cup chopped strawberries
- ¼ cup dark chocolate chips, dairy-free
Optional toppings:
- Maple syrup
- Chopped Strawberries
- Chocolate Chips
- Ground flax seeds or hemp hearts
Instructions
- Lightly grease a skillet and pre-heat on medium.
- In a medium-sized bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
- In a small bowl, whisk together the milk, oil, vanilla and egg. Add the wet mixture to the dry mixture, and stir until just combined. Do not over mix. Fold in the strawberries and chocolate chips.
- Scoop out about ½ cup of batter into the heated skillet, and spread it out into a 5-inch circle. (They are large pancakes so I usually cook them one at a time).
- Cook for 4-5 minutes, or until the edges start to cook and a few bubbles appear on top. Flip and cook for another 2-3 minutes. Repeat with the remaining batter until you have 4 large pancakes.
- Serve with maple syrup and desired toppings.
Notes
- I prefer to cook these pancakes in a non-stick skillet. And I like to add a small amount of oil before I cook each pancake so they turn out crispy.
- As these are larger pancakes, I cook them one at a time. You can also make smaller pancakes, and cook more than one at a time. Just remember to reduce the cook time slightly.
- These pancakes are cooked over medium heat. As every stove is different, you may need to increase or decrease the heat slightly to ensure they cook evenly and don't burn.
- To keep these buckwheat pancakes dairy-free, be sure to use dairy-free milk and chocolate chips. And to keep them gluten-free, ensure your baking powder and spices are gluten-free.
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Enter your email address and I'll send it straight to your inbox. You'll also receive new recipes from me regularly!
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Haylie / Our Balanced Bowl says
I love the combination of chocolate and strawberry in these pancakes, Leanne! They're sooo thick and fluffy looking. Definitely gotta pick up some buckwheat flour and give these a whirl. Perfect for brunch! 🙂
Leanne says
Thanks so much Haylie! I hope you get a chance to give them a try!
Liz @ Books n' Cooks says
So pretty and healthy! Wonderful in spring with those strawberries, but I bet this is great all year round with seasonal fruit.
Leanne says
Thanks Liz! Yes, you could sub in many different types of fruit depending on what's in season!
Jaida ~ Sweet Beginnings says
I've never tried buckwheat flour, but these look AMAZING and I want them rightthissecond!!
Leanne says
Thanks Jaida! It's worth a try. I bake with buckwheat all the time these days!
Cathleen @ A Taste of Madness says
Yes!! I love retoasting my old pancakes. Except I store it in the freezer.
These pancakes look SO good. Chocolate? Say no more. I am in!
Leanne says
I like to toast them too in order to get the outside crispy! Thanks Cathleen!
Amanda Mason says
I am loving every single thing about this recipe!! The nutty buckwheat flour and the chocolate!! I'm so going to make these this week!! These look so amazing!
Leanne says
Thanks so much Amanda! I hope you like them!
Marissa says
My mouth is literally watering looking at this beautiful stack of pancakes!! I absolutely love buckwheat and then you add strawberries and chocolate. SO. GOOD.
Leanne says
Thank you! I always need to add berries and chocolate to my pancakes!
Cheese Curd In Paradise says
Oh these look so good. I love the combination of berries and chocolate!
Leanne says
Thank you!
Lori | The Kitchen Whisperer says
My husband LOVES pancakes and these are right up his alley! I’m pinning this for later as I see this making his Saturday breakfast more delicious!
Leanne says
Thanks Lori! I hope your husband loves them as much as we do!
Jessica (Swanky Recipes) says
I have family coming into town for Easter and we always make a big breakfast the day before. I love that this is made with buckwheat and fresh ingredients. This will be tasty for our big breakfast!
Leanne says
Thanks Jessica! I hope you had a chance to make them for your Easter family breakfast!
Anna says
What a perfect looking stack of pancakes! Love the fact you've used buckwheat flour instead of the regular one, that makes them so much healthier and easier to digest! Perfect weekend brekkie right here!
Leanne says
Thanks Anna! Definitely perfect for weekend breakfast or brunching!
Michelle says
What a great idea! And those pancakes look delicious. Your photos are stunning too x
Leanne says
Thanks so much Michelle! Appreciate it 🙂
Cindy says
I'm a buckwheat groats fan and grind my own flour. I need to try these pancakes asap!
Leanne says
I should start grinding my own flour! Thanks Cindy. Hope you like them!
Veena Azmanov says
I love pancakes for breakfast and surely make them for my family too. These pancakes look healthy and love the seasonal fruit option as topping over it.
Leanne says
Thanks Veena! Can't go wrong with pancakes!
Terry says
Im a huge pancake lover so these are definitely must try!!
Leanne says
Thanks Terry!
Shannon says
Buckwheat flour is one of my favorites. I love it's nutty, not too sweet flavor profile. And then combining it with chocolate chips and strawberries as you did in your recipe would just be so dreamy!
Leanne says
Thanks Shannon! Totally agree. Buckwheat flour is great and a staple in our house!