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Gluten free fluffy American-style pancakes

Gluten free buckwheat pancakes, perfectly paired with bacon and maple syrup for a brunch at home
Course Dessert, Main Course
Cuisine American
Keyword brunch, gluten free, vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 pancakes
Calories 370kcal


  • small frying pan
  • hand mixer


Pancake mix

  • 2 tbsp buckwheat flour
  • 1 tsp baking powder
  • 1 medium egg
  • 50 ml dairy free milk - coconut or soya are the least intrusive for me
  • 2 tsp vegan butter

Topping suggestion - bacon & maple syrup

  • 3 rashers nitrate free streaky bacon
  • 2 tbsp quality maple syrup


  • Put an empty plate into the microwave and heat for about 60-90 seconds
  • Then, using a very small frying pan (ideally around 3 inches), heat the butter over a medium-high heat
  • Meanwhile, in a large mixing bowl, measure out the flour and baking powder
  • Add the milk and egg into the flour mix and beat together with a hand-mixer or a whisk until the mix is smooth and thick
  • Add in a little extra milk if the batter is too stiff, or a little extra flour if it is too runny
  • Tip the excess melted butter from the frying pan into the batter mix and stir together
  • Pour about 2 tablespoons of the mix into the small saucepan and cook on a medium-high heat for about 2 minutes, or until bubbles have formed on the surface of the pancake and there isn't much excess liquid floating on the top
  • Using a spatula, flip the pancake over to the other side and continue cooking for about 1 minute on a high heat
  • Carefully transfer the pancake onto the pre-heated plate and cover with some tin foil
  • Repeat the process until you've run out of mixture - you should be able to make a stack of 3-4 pancakes

For the bacon topping

  • In a separate frying pan, fry the bacon rashers on a high heat for 4 minutes, then turn and cook on the other side for another 5 minutes until crispy
  • Place on top of the pancake stack and drizzle with maple syrup to serve