Start your day with mouthwatering fluffy apple buckwheat pancakes with diced maple apples. These fluffy pancakes are a flavorful quick hearty breakfast topped with fresh fruit to energize your day!
Imagine waking up to the inviting aroma of warm spices. These gluten-free pancakes aren't just a meal, they're a mixture of nutty buckwheat flour, crisp apples, and the comforting embrace of cinnamon and nutmeg.
Fluffy, flavorful, and quick to make, these apple cinnamon buckwheat pancakes are the perfect way to kickstart your day with a plate of pure morning joy! So grab a spatula, mix up a batch, and let the morning magic begin!
Why You'll Love this recipe
- Nutrient-rich and flavorful apple pancakes with the deep richness of buckwheat flour, providing protein, dietary fiber, and essential nutrients. A healthier option than some traditional pancake recipes.
- A delightful balance of sweetness from caramelized apples and warm spices, creating a comforting breakfast.
- Versatile delicious treat; choose your favorite apple variety and enjoy a hearty, filling breakfast - honey crisp, granny smith or pink lady apples are my favorites.
Looking for an energizing versatile snack on-the-go? These other great recipes are super portable, like chocolate chip granola bars, matcha energy bites, or carrot cake breakfast bars for easy grab-and-go!
- Buckwheat flour adds a dense, nutty flavor to the pancakes.
- Ground cinnamon and nutmeg add a warm and cozy aroma, making them perfect for a fall morning.
- Egg adds an extra layer of fluffiness to the pancakes.
- Almond milk or coconut milk brings moisture to the batter, making the pancakes lighter.
- Pure maple syrup adds sweetness and depth, and of course, a drizzle of pure maple syrup is a must with pancakes!
- Apples - choose your favorite variety of sweet apples for a juicy and crunchy texture.
See recipe card below for all ingredients and quantities.
Substitutions and Variations
- Apple sauce cinnamon maple topping will work in a pinch. Or use apple slices, grated apples or pear in this pancake recipe.
- What are pancakes without maple syrup? Don't use any of the fake stuff with high fructose corn syrup. Use real maple syrup or substitute with honey for apple honey pancakes. No other added sugar needed!
- Add a swipe of peanut butter, almond butter or ghee.
- Whole grain buckwheat flour comes in light or dark flour. I find the light buckwheat flour to have less earthy flavors. I have not tried the recipe with oat flour.
- I like almond milk, oat milk or coconut milk. Apple cider (not apple cider vinegar) works well too!
- Try pumpkin spice during a festive time of year like Thanksgiving or Christmas. Don't forget a dollop of greek yogurt for that extra touch!
I have not tested this recipe with other substitutions or variations. If you replace or add any ingredients, please share how it turned out in the comments below!
How to Make Apple Buckwheat Pancakes
- In a large bowl, whisk together dry ingredients: buckwheat flour, baking powder, cinnamon, nutmeg and sea salt.
- Gently stir egg, almond milk, maple syrup and diced apples into the flour mixture, careful not to over mix batter.
- Warm the frying pan, skillet or griddle on medium-low heat and add a little coconut oil to prevent sticking, about 1 teaspoon.
- With a ¼ cup measure, pour the batter into the pan, spacing the pancakes 2-inches apart. Adjust heat as needed to ensure the pancakes don't brown too quickly before the inside cooks.
- Cook 2-3 minutes, until bubbles form and the bottom is golden. Flip and cook another 1-2 minutes. Continue in batches, adding coconut oil to pan as needed.
- In a medium saucepan warm all topping ingredients until apples are caramelized, golden and tender, about 5 minutes. Serve on top of pancakes.
- Ensure the pan is well-warmed before adding the pancake batter for even browning.
- Adjust heat as needed so pancakes don't brown too quickly before the insides cook.
- Add ¼ cup of unsweetened shredded coconut to topping for coconut caramel apples.
- Store leftover pancakes in an airtight container in the fridge for 3-4 days or freeze on a baking sheet, and transfer to an airtight container or ziplock bag for up to 3 months. The diced maple apples are best enjoyed the day prepared.
Buckwheat is a nutritional powerhouse, offering protein, dietary fiber, and essential nutrients. It contains all eight amino acids, making it a complete protein. Buckwheat is also rich in manganese, iron, and magnesium, contributing to gut health.
While you can use brown rice flour as a substitute, it may change the texture and flavor of the pancakes. Buckwheat flour adds a nutty richness that's unique to these pancakes.
A large frying pan, skillet or griddle works best. I like to use a large non-stick pan.
Buckwheat flour is a gluten-free ancient grain. Use certified gluten-free buckwheat flour to ensure your pancakes are entirely gluten-free and suitable for those with gluten sensitivity.
I have not tried this recipe with buttermilk though feel free to make it your own. Let us know how it turned out in the comments below.
Yes, you can prepare the batter the day before and refrigerate overnight. This allows for a quicker breakfast preparation in the morning.
On-the-Go Gluten-Free Breakfast Ideas
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Apple Buckwheat Pancakes with Diced Maple Apples
- 1 large bowl or medium bowl, whisk and spatula
- 1 large frying pan skillet, griddle or non-stick pan
- 1 medium sauce pan
- 1 cup (120 grams) buckwheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon fine sea salt
- 1 large egg lightly whisked
- ¾ cup (180 grams) non-dairy milk, unsweetened, almond milk, oat milk or coconut milk
- 2 tablespoons maple syrup
- 2 medium apples, peeled and chopped into small dice
- coconut oil for the frying pan or griddle
Diced Maple Apples:
- 1 tablespoon coconut oil
- 2 medium apples, peeled and chopped into medium dice
- 1 tablespoon maple syrup
- 1 tablespoon ground cinnamon
- In mixing bowl, start by whisking the dry ingredients, including buckwheat flour, baking powder, cinnamon, nutmeg and sea salt.
- Gently mix the whisked egg, non-dairy milk, maple syrup and diced apples into flour mixture, careful not to over mix batter.
- Warm the frying pan or griddle on med-low heat and add a dash of coconut oil to prevent sticking, about 1 teaspoon.
- Using a ¼ cup measure, pour batter into the pan, spacing the pancakes 2 inches apart. Make sure not to overheat to avoid browning too quickly before the inside cooks.
- Cook the pancakes for a couple of minutes, until bubbles form and the bottoms turn golden (usually 2-3 minutes). Flip and cook another 1-2 minutes. Continue in batches, adding coconut oil to pan as needed.
Diced Maple Apples:
- Warm a medium saucepan to medium heat and melt the coconut oil.
- Toss the diced apples, maple syrup and cinnamon together and add to the pan.
- Simmer all topping ingredients until apples are tender, about 5 minutes. Serve on top of pancakes.