Many of my regular readers and Facebook followers will know that I have been trying to find the perfect pancake recipe for a while with many disasters. When I was still eating wheat, I was trying to find a good sourdough version, and did with my Sourdough Crêpes. Then, once I became gluten-free, I managed the perfect Coconut Pancakes -wheat-free, grain free pancakes using coconut flour. But these yeasted buckwheat pancakes that ferment overnight are absolutely incredible. They are the best pancakes I have actually ever tasted, restrictions aside. Plus they are gluten-free, egg-free and dairy-free – perfect for people with multiple intolerances/allergies.

My dear readers, these pancakes were so good, that I almost cried. Seriously. When you have food intolerances, it is the simple foods that are the hardest to find substitutes for – things like pancakes, pizza crust, pie crust, and bread etc – all the quick and easy go-to foods. Plus for us, Sunday morning pancakes and Friday evening pizza had become traditions that we shared and looked forward to every week. So losing the tradition aspect is really hard.

When you don’t have a substitute you experience many frustrating moments in the kitchen. These are not recipes you can just come up with in the moment either. Learning to bake without wheat, grains, eggs or dairy for that matter means you can’t use the old techniques that you are used to. You have to learn how the new flours work, which leavening agents to use, how to thicken without eggs, etc. Many on-the-fly experiences end in disaster, leading to more frustration.

Sometimes all you want is a regular ‘ol grilled cheese sandwich, or a plate of pancakes with butter and maple syrup.

These pancakes answer the call.


I cannot take the credit though; these pancakes are the recipe of my gluten-free guru and good friend Amy Green from Simply Sugar and Gluten Free. Based on a recipe she got from Beard On Bread by James Beard. I love her recipes because I know that I can eat them. There is no gluten or refined sugars in her recipes which means I don’t have to think about substitutions. She really is quite an amazing cook and well educated in the culinary arts – she is currently going to culinary school a lifelong dream she thought she would never realize because of her gluten issues. But she is there learning, and then comes home and applies her learning to figuring out gluten free versions to the most prized baked goods – things like croissants and cream puffs. Can’t wait for those!

Whether it is her mission or not, she takes the guesswork out of it for people like me who are just learning to live a life without gluten and who has a spouse that loves his breads and pastries. I think what makes Amy’s style so appealing is that her husband is not gluten-free either and yet they eat the same meals, so in her quest to feed him the foods he loves, she has to come up with gluten-free versions that are close to the real deal! Which is exactly what I need!


So if you are gluten-free or thinking about going that route, I strongly suggest you get her newly released cookbook Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less, it is full of delicious recipes that even your non-gluten-free friends and family will enjoy! If you purchase it through my link, I will get a small kickback.
Now that I know how much I love these pancakes, I will likely make 2 batches and freeze one. If you are a small family, you might even have leftovers from the initial batch. This will make quick breakfasts nutritious and delicious!

*TIP: I always preheat my oven to 200F, and as each batch of pancakes finishes, I put them on a cookie sheet in the oven to keep them warm. Once all the pancakes are cooked, the cast iron skillet is nice and clean and hot to cook bacon or sausage.

Now for the recipe

Yeasted Buckwheat Pancakes

makes about 20 (3-inch) pancakes


1 package (7 grams) instant dry yeast
2 cups (500 grams) warm water (about 100°F)
1 teaspoon (4 grams) kosher salt
2 cups (260 grams) buckwheat flour
2 tablespoons (42 grams) blackstrap molasses ( I used date syrup)
1/4 teaspoon baking soda
1 tablespoon (14 grams) unsalted butter, melted

I also added 1 tsp of ground cinnamon

Combine the yeast, warm water, salt, and buckwheat flour in a large bowl. Cover it with a clean kitchen towel and let it sit overnight.
The next day, mix in the molasses or date syrup, baking soda, and melted butter. The batter will be relatively thin. Heat a large pan or griddle over medium heat. Lightly butter the surface and drop 1/4 cup of the batter onto the hot surface. Let it cook until the surface bubbles, then flip it and let it cook all the way through, about 30 seconds. Serve hot with butter and warm honey (we did butter and maple).