Why You’ll Love This Cinnamon Apple Buckwheat Pancakes

• A seriously satisfying texture. Buckwheat flour brings a lovely, slightly gritty heartiness that’s a world away from overly fluffy pancakes. Combined with the soft, cooked apple pieces, you get this fantastic contrast in every single bite.
• The coziest aroma you can imagine. Honestly, the scent of cinnamon and apple sizzling on a griddle is better than any scented candle. It just feels like home, wrapping your entire kitchen in a blanket of warmth and comfort.
• They’re naturally gluten-free friendly. As long as you ensure your baking powder is gluten-free, these pancakes are a fantastic option for anyone avoiding gluten. Buckwheat, despite its name, is not related to wheat at all—it’s a wonderful, nutrient-packed seed!
• Meal-prep magic. These pancakes freeze like an absolute dream. Make a double batch, let them cool completely, and stash them in the freezer for a quick, wholesome breakfast on a busy weekday. A quick toast and they’re good to go.

Ingredients & Tools

• 1 cup buckwheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1 large egg
• 1 cup buttermilk (see tips for substitution!)
• 2 tbsp maple syrup, plus more for serving
• 2 tbsp melted butter or coconut oil, cooled slightly
• 1 tsp vanilla extract
• 1 medium apple (like Granny Smith or Honeycrisp), peeled and finely diced

Tools: A large mixing bowl, a medium mixing bowl, a whisk, a griddle or large non-stick skillet, and a spatula.

Don’t be intimidated by the buckwheat flour if you’ve never used it before—it’s the star here, giving these pancakes their unique character. And using real buttermilk is key for that classic tang and tender crumb, but I’ll show you a quick fix if you don’t have any on hand.

Serves: 2-3 (makes about 8-10 pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• What’s the deal with buckwheat flour? It’s not wheat! It’s actually a seed related to rhubarb, and it has a lovely, robust, nutty flavour. It can be a bit dense on its own, which is why we mix it with leaveners like baking powder and soda for lift.
• Buttermilk is non-negotiable, right? Well, almost. Its acidity reacts with the baking soda for a great rise. No buttermilk? No problem. Add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill with milk to the 1-cup line. Stir and let it sit for 5 minutes until it curdles. Perfect substitute!
• Which apple should you choose? A firmer apple like Granny Smith will hold its shape and provide a nice tart contrast. A sweeter apple like Honeycrisp or Gala will become beautifully soft and sweet. Honestly, you can’t go wrong—it’s all about your preference.
• Don’t overmix the batter. This is the golden rule for tender pancakes. A few lumps are absolutely fine. Overmixing develops the gluten (even in gluten-free flours, to a degree) and can make your pancakes tough.

How to Make Cinnamon Apple Buckwheat Pancakes

Serving Suggestions

Complementary Dishes

• Crispy turkey bacon or sausage — The savoury, salty crunch is the perfect counterpoint to the sweet, earthy pancakes, creating a truly balanced plate.
• A bright fruit salad with mint — Something like oranges or berries adds a fresh, juicy element that cuts through the richness and cleanses the palate.
• Scrambled eggs with chives — For a serious protein-packed brunch, the soft, creamy eggs complement the hearty texture of the buckwheat beautifully.

Drinks

• A strong cup of black coffee — The bitterness of the coffee enhances the deep, nutty notes of the buckwheat and makes the maple syrup taste even sweeter.
• Hot chai tea latte — The spices in chai are a natural friend to the cinnamon and apple, making the whole meal feel like one cozy, harmonious experience.
• Cold, crisp apple cider — It’s a match made in heaven, reinforcing the apple flavour but in a refreshing, drinkable form.

Something Sweet

• A dollop of vanilla bean Greek yogurt — Instead of whipped cream, this adds a tangy creaminess and extra protein, making the whole dish feel even more decadent.
• A sprinkle of toasted pecans or walnuts — This introduces a fantastic crunch and toasty flavour that echoes the nuttiness of the buckwheat flour.
• A warm cinnamon-spiked apple compote — For the ultimate apple lover, doubling down on the filling by spooning over more soft, syrupy apples is just glorious.

Top Mistakes to Avoid

• Mistake: Using a screaming hot pan. Buckwheat flour browns faster than all-purpose flour. If your pan is too hot, the outside will burn before the inside is cooked. Medium heat is your best friend here.
• Mistake: Pressing down on the pancakes with the spatula. I know it’s tempting, but this squeezes out the precious air bubbles we worked so hard to create, resulting in dense, sad pancakes. Just let them be!
• Mistake: Flipping too early. If you try to flip before the bubbles have popped and the edges are set, you’ll end up with a messy, undercooked pancake. Wait for those visual cues—it’s worth it.
• Mistake: Skipping the batter rest. That 5-minute rest isn’t a suggestion; it’s a crucial step for allowing the buckwheat to absorb the liquid, which gives you a much more cohesive and tender final product.

Expert Tips

• Tip: Grate your apple for a different texture. If you’re not a fan of distinct apple chunks, try grating the apple on the large holes of a box grater. It will distribute more evenly throughout the batter and create a moister pancake.
• Tip: Make a “test” pancake first. Always cook one small pancake first to check your heat level and taste for seasoning. This is your chance to adjust—add a pinch more salt or cinnamon to the remaining batter if needed.
• Tip: Keep them warm and crispy. Place cooked pancakes in a single layer on a wire rack set over a baking sheet in the warm oven. This prevents the bottoms from getting steamy and soft, keeping them perfect until serving.
• Tip: Boost the nutty flavour. For an even deeper, toastier flavour, you can toast the buckwheat flour in a dry skillet over medium heat for 3-4 minutes before mixing it into the recipe. Just let it cool completely first!

FAQs

Can I make the batter the night before?
I wouldn’t recommend it for this particular recipe. The baking powder and soda will lose their oomph overnight, and the buckwheat flour can make the batter a bit gummy. For the best results, mix the dry and wet ingredients separately the night before, then combine them in the morning. It only takes a minute and guarantees fluffy pancakes.

My batter is really thick—is that normal?
Yes, absolutely! Buckwheat flour is very absorbent, and the moisture from the apples will also release into the batter as it rests. A thick batter is what gives these pancakes their hearty, substantial texture. If it’s *impossibly* thick, like a dough, you can add a tablespoon more buttermilk, but thick is good here.

Can I use a different type of flour?
You can experiment, but it will change the character completely. For a 50/50 blend, you could use half buckwheat and half whole wheat or all-purpose flour. Using all all-purpose flour will make a much lighter, more traditional pancake without the distinctive buckwheat flavour.

How do I best freeze and reheat these?
Let the pancakes cool completely on a wire rack. Then, place them in a single layer on a baking sheet and “flash freeze” for 30 minutes. This prevents them from sticking together. Transfer to a freezer bag. To reheat, pop them straight from the freezer into a toaster or a 350°F/175°C oven for about 10 minutes. They’ll taste freshly made.

Why did my pancakes turn out a little gummy?
This usually points to two things: either the griddle wasn’t hot enough (so they steamed instead of seared), or the batter was overmixed. Remember, a few lumps are your friend! Next time, ensure your pan is properly preheated and mix with a very light hand for a lighter texture.