Jump to Recipe
Gluten-free buckwheat veggie pancakes are savory, herby pancakes made from buckwheat flour, eggs, and grated zucchini and carrot, pan-fried until the edges turn golden and crisp.
I started making these on Sunday mornings when I had a fridge full of vegetables and no plan for them. Buckwheat flour gives the batter an earthy, slightly nutty flavor that plain flour just doesn’t have.
The grated zucchini and carrot add moisture and a little sweetness, but they also add water. Squeeze the grated veggies hard in a clean towel before mixing, or the batter turns thin and the pancakes won’t crisp in the pan.
These aren’t sweet pancakes. Think savory, more like a vegetable fritter with a pancake shape. Top them with a fried egg or a dollop of yogurt and you’ve got breakfast, lunch, or a quick dinner.
Why You’ll Love This Recipe
- Naturally gluten-free thanks to buckwheat flour
- Sneaks in a full cup of vegetables
- Crispy edges, soft centers, savory flavor
- Ready in about 35 minutes start to finish
Ingredient Notes
- buckwheat flour: Use 100% buckwheat flour, not a buckwheat pancake mix, some mixes blend in wheat flour.
- eggs: Bind the batter and add structure. A flax egg (1 tbsp ground flaxseed plus 3 tbsp water) works for egg-free, but pancakes will be softer.
- milk: Whole milk keeps the batter rich. Swap in almond or oat milk for a dairy-free version, cutting the liquid by 2 tablespoons.
- zucchini: Squeeze out as much liquid as possible, this is the step that keeps pancakes from turning soggy.
- carrot: Adds color and a little sweetness. Grate it fine so it cooks through in the short frying time.
- scallions: Give a mild onion bite. Chives or a tablespoon of finely chopped red onion both work as swaps.
- gluten-free baking powder: Double check the label, some baking powders use wheat starch as a filler.
- olive oil: Used for frying in batches. Avocado oil is a good swap if you want a higher smoke point.
Gluten-Free Buckwheat Veggie Pancakes: Crispy and Easy
Ingredients
Method
- Grate the zucchini and carrot on the large holes of a box grater. Place the zucchini in a clean kitchen towel and squeeze hard over the sink until no more liquid drips out.
- In a mixing bowl, whisk the buckwheat flour, baking powder, salt, and pepper together.
- In a separate bowl, whisk the eggs and milk until smooth. Pour into the dry ingredients and whisk until you have a thick, smooth batter with no lumps.
- Fold in the squeezed zucchini, grated carrot, and sliced scallions until evenly distributed. Let the batter rest 5 minutes, it will thicken as the buckwheat flour absorbs the liquid.
- Heat 1 tbsp olive oil in a 12-inch nonstick skillet over medium heat until it shimmers.
- Scoop 1/4 cup batter per pancake into the skillet, cooking 3 to 4 at a time so they have room to crisp instead of steam.
- Cook 3 to 4 minutes per side until the edges are deep golden and set, flipping once. Turn the heat down a notch if they brown too fast before the center cooks through.
- Transfer cooked pancakes to a plate, add another tbsp of oil to the skillet, and repeat with the remaining batter, about 3 batches total.
- Serve warm, plain or topped with a fried egg or a dollop of yogurt.
Notes
- Squeeze zucchini well or pancakes will steam instead of crisp.
- Batter thickens fast, use it within 30 minutes of resting.
- Buckwheat flour alone has no gluten, check your baking powder label too.
- Fry in batches of 3 to 4 so pancakes don’t overcrowd the pan.
Tips for Success
- Squeeze grated zucchini in a towel to remove excess water before mixing it into the batter.
- Let the batter rest 5 minutes so the buckwheat flour fully hydrates and thickens.
- Use a 1/4 cup measure for even pancakes that cook at the same rate.
- Keep the heat at medium, high heat burns the edges before the center sets.
- Fry in batches of 3 to 4 so pancakes have room to crisp instead of steam.
Variations
- Swap zucchini for grated sweet potato for a heartier, slightly sweet version of the pancakes.
- Stir in 1/4 cup crumbled feta for a salty, tangy pancake that skips the toppings.
- Use dairy-free milk and a flax egg to make the whole batter fully vegan.
Storage and Reheating
Store cooled pancakes in an airtight container in the fridge for 3 to 4 days, layering parchment between them so they don’t stick.
Reheat in a dry skillet over medium heat for 1 to 2 minutes per side, or in a 350 F / 180 C oven for 6 to 8 minutes, until the edges crisp back up. Skip the microwave, it turns the edges soft instead of crisp.
Freeze cooled pancakes in a single layer, then stack with parchment in a freezer bag for up to 2 months. Reheat straight from frozen in the oven, adding a couple extra minutes.
Serving Suggestions
Top a stack with a fried egg and a splash of hot sauce for a full breakfast plate.
For lunch, serve them next to a simple green salad or sliced tomatoes with a squeeze of lemon.
At dinner, pair them with grilled chicken or smoked salmon and a dollop of yogurt on the side.
FAQ
Why do my buckwheat veggie pancakes fall apart in the pan?
Usually it’s excess moisture from the zucchini. Grated zucchini holds a surprising amount of water, and if you skip squeezing it dry in a towel, the batter turns thin and won’t hold together when you flip. Squeeze hard, let the batter rest 5 minutes, and cook over medium heat so the edges set before flipping.
Can I use almond milk instead of dairy milk in this recipe?
Yes, almond milk works fine in these buckwheat veggie pancakes. The batter is a little thinner with almond or oat milk, so cut the liquid by about 2 tablespoons to keep the same texture. The flavor stays savory and the pancakes still crisp up the same way in the skillet.
Can I mix the batter for these pancakes the night before?
Mixing it fully ahead isn’t ideal, the grated zucchini and carrot release liquid as they sit and the batter turns watery by morning. Instead, grate the vegetables and measure the dry ingredients the night before, then whisk everything together right before frying. Cooked pancakes keep in the fridge 3 to 4 days.
What goes well with gluten-free buckwheat veggie pancakes?
A fried or poached egg on top turns these into a full breakfast, and plain yogurt or sour cream adds a cool, tangy contrast. For lunch, serve them next to a simple green salad or sliced tomatoes. They also work as a side with grilled chicken or smoked salmon at dinner.
Are buckwheat veggie pancakes gluten-free and dairy-free?
They’re naturally gluten-free since buckwheat flour has no wheat despite the name, just check your baking powder is labeled gluten-free too. The base recipe isn’t dairy-free because of the milk, but swapping in almond or oat milk makes them fully dairy-free without changing the texture much.
What’s the difference between these and Russian buckwheat blini?
Blini are thinner, sweeter, and made mostly from buckwheat flour and a yeast-risen batter, closer to a crepe. These veggie pancakes are thicker, savory, and packed with grated zucchini and carrot, more like a fritter than a crepe. Both share that earthy buckwheat flavor, but the texture and use differ.
