Chocolate Chip Buckwheat Pancakes!
A recipe for all the people who claim they don’t like buckwheat pancakes! (Kidding…sort of)
I have a very deep love for chocolate chip pancakes that goes way back to when I was a kid. To this day, it is one of my favorite breakfast items to make on special occasions.
Ingredients & What you need to make Chocolate Chip Buckwheat Pancakes
The main ingredient list for these chocolate chip buckwheat pancakes is fairly simple so you can whip together these buckwheat pancakes in no time at all.
- Buckwheat Flour: Can’t make chocolate chip buckwheat pancakes without it. This flour often gets lumped into the whole grain category, but it is actually a fruit! A relative of the rhubarb family. Buckwheat already has a very floral and nutty flavor that pairs really well with chocolate. In my opinion, buckwheat is a very underrated gluten-free flour. It can bring a lot to the table in terms of flavor.
- Arrowroot Flour: Because buckwheat flour is so dense the pancakes need some starch to lighten the batter up. Since I wanted to keep this recipe 100% gluten-free I found that arrowroot was a great option. You can also substitute tapioca flour.
- Eggs: Act as the binder and also give these buckwheat pancakes some fluffiness.
- Maple: Since buckwheat has such a strong flavor the addition of maple helps balance all the flavors. Be sure to set aside more maple to top these chocolate chip pancakes.
- Avocado Oil: I prefer a neutral tasting oil in these buckwheat pancakes. However, butter or coconut oil is also an option.
- Milk: You can use any dairy or non-dairy milk in this recipe. I often use coconut or oat milk.
How to Make Buckwheat Pancakes from Scratch
Making pancakes from scratch is actually relatively easy. You will want to start by adding all the dry ingredients to a bowl and whisking them together.
Then combine all the wet ingredients in a large bowl and whisk.
Add the dry ingredients to the wet and whisk to combine. Let the batter set for about 5 minutes. The buckwheat will begin to absorb the liquid and thicken.
Preheat a griddle or skillet to medium heat. Personally, love using a cast iron griddle like THIS one.
Grease the griddle with some oil and then add the pancake batter. This buckwheat pancake batter is really sturdy so you can do small or large pancakes.
Sprinkle chocolate chips on the buckwheat pancake and cook for 2-3 minutes or until it starts to form bubbles and holes. Flip it over and cook for an additional 1-2 minutes.
When is the Best Time to Flip a Cooking Pancake?
You want to see lots of bubbles popping up and forming little holes in the batter. Then you will begin to see the sides of the pancake starting to set.
When you see all that happening flip the pancake over and cook for a little bit longer. The second side doesn’t take as long to cook as the first.
What to Serve with Chocolate Chip Buckwheat Pancakes
I highly recommend topping your chocolate chip buckwheat pancakes with butter and maple syrup (my personal favorite) but you can go all out and add whipped cream, strawberries etc.
After eating pancakes, I always need some protein though like eggs, bacon or sausage. Those also pair great with some homemade buckwheat pancakes.
The options are endless!
FAQ’s and Tips for Chocolate Chip Buckwheat Pancakes.
Are Buckwheat Pancakes Gluten-free?
- Not all buckwheat pancakes are gluten-free. You will find some mixes or recipes that include regular flour in the batter.
Is buckwheat flour gluten-free?
- Yes, buckwheat flour is a gluten-free flour. The name is rather deceiving but buckwheat is actually a fruit and is a relative of the rhubarb family.
Where do I buy buckwheat flour?
- Most local health food stores carry buckwheat flour. Two popular brands are bob’s redmill and arrowhead mills. Between the two I prefer to use the buckwheat flour from Arrowhead. You can also find it HERE on Amazon.
What size do I make these chocolate chip pancakes?
- One of my favorite aspects of this gluten-free buckwheat pancake batter is that it is extremely durable. You can make these pancakes mini or the size of your face and they will still hold. Not something all gluten-free pancakes can do. So make them whatever size you want.
Looking for MORE Buckwheat recipes? Check these out!Print
Chocolate Chip Buckwheat Pancakes
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 15 medium pancakes 1x
- Category: Breakfast
- Method: stovetop
- Diet: Gluten Free
The BEST gluten-free Chocolate Chip Buckwheat Pancakes. This pancake recipe will make any buckwheat skeptic a huge fan. This recipe only has a few wholesome ingredients and can be thrown together in no time at all.
- Dry Ingredients
- 1 ¼ cups buckwheat flour (205 g)
- ½ cup arrowroot flour (65g)
- 3 tsp baking powder
- ½ tsp sea salt
- Wet Ingredients
- 3 eggs
- ¼ cup maple syrup (80g)
- ¼ cup avocado oil (55g)
- 1 ¼ cup coconut or almond milk (305g)
- 1 tsp vanilla
- Optional Add-ins
- 1 cup chocolate chips
- In a medium bowl whisk together the dry ingredients and set aside.
- Combine all the wet ingredients in a large bowl and whisk.
- Add the dry ingredients to the wet and whisk to combine.
- Let the batter rest 5 minutes to thicken.
- Meanwhile, heat a skillet or griddle to medium-high heat and grease once hot.
- Pour the pancake batter on the pan in a circular motion. Top with chocolate chips and cook for 2-3 minutes or until you begin to see bubbles and small holes form. Flip the pancake and cook for an additional 1-2 minutes.
- Repeat with the remaining batter
Batter can be made ahead and stored in the refrigerator for about 24 hours before cooking pancakes.
Keywords: Gluten-free buckwheat pancakes, buckwheat pancakes, buckwheat pancakes with chocolate chips, easy buckwheat pancakes, buckwheat pancakes from scratch
I love using buckwheat flour in different things! This recipe sounds delicious, the pumpkin seeds are an interesting topping. I have to try it sometime. 🙂
Jessi's Kitchen says
The love the pumpkin seed flavor with these pancakes. Hope you enjoy the recipe!:)
Bethany @ Athletic Avocado says
These pancakes look super fluffy and amazing! I never knew buckwheat was considered a fruit, you learn something new everyday haha!
Jessi's Kitchen says
Haha right? I did not know that for a long time either! Hope you get a chance to try the pancakes! 🙂
What can I use as a substitute for the eggs to keep the fluffy consistency?
Jessi's Kitchen says
I have never tried to make these egg-free so I am not sure what would work. A lot of people use a flax egg when trying to substitute. You can always give it a try but no guarantees it will work.