Strawberry Chocolate Chip Buckwheat Pancakes Recipe

Strawberry Chocolate Chip Buckwheat Pancakes are a grain-free, gluten-free breakfast option bursting with juicy strawberries and melting dark chocolate chips. Fluffy and wholesome, these pancakes make a delightful addition to any spring brunch.

Stack of Strawberry Chocolate Chip Buckwheat Pancakes on a grey plate.

Why make pancakes with buckwheat?

Buckwheat flour lends a pleasant, nutty flavor and works well for gluten-free and grain-free baking. It comes in light and dark varieties; the darker variety contains more of the buckwheat hull and will produce a slightly deeper color and flavor, but either type works nicely in this recipe. Pancakes made with buckwheat tend to be thick and tender, ideal for soaking up maple syrup and toppings.

Up-close view of chopped strawberries in a white cup.

Are these pancakes gluten-free?

Yes. Buckwheat is actually a seed from a flowering plant and is unrelated to wheat and other grasses, so it is naturally gluten-free. That makes it an excellent choice for anyone following a gluten-free or grain-free diet. When preparing these pancakes, check that other packaged ingredients—like baking powder and chocolate chips—are labeled gluten-free if you need to avoid cross-contamination.

Overhead view of strawberries and chocolate chips being mixed into pancake batter.

Are buckwheat pancakes healthy?

Buckwheat is rich in fiber and nutrients, so pancakes made with it can be a nutritious choice when eaten in moderation. This recipe balances wholesome ingredients with a touch of indulgence: a small amount of coconut sugar, fresh strawberries, and dark chocolate chips add sweetness and flavor. The final calorie and sugar content will depend on how many chocolate chips and how much syrup you use, so adjust toppings to fit your preferences.

For dairy-free needs, use a plant-based milk and dairy-free chocolate chips. For a grain-free or gluten-free meal, confirm any processed ingredients are certified accordingly.

Overhead view of pancake batter in a white bowl.

How to make these strawberry pancakes with buckwheat flour

These pancakes are simple to prepare and follow a familiar batter method. Begin by lightly greasing a skillet and heating it over medium so pancakes cook evenly.

In one bowl, whisk together the dry ingredients. In another, combine the milk, oil, vanilla, and egg. Pour the wet mixture into the dry ingredients and stir until just combined—avoid over-mixing. Gently fold in the chopped strawberries and chocolate chips.

Scoop about 1/2 cup of batter into the preheated skillet and spread it into a roughly 5-inch circle. Cook for about 4–5 minutes until the edges look set and a few bubbles form on the surface, then flip and cook 2–3 minutes more. This recipe yields four large pancakes; because they are fairly big, many cooks prefer to make them one at a time, though you can make smaller pancakes and cook several at once, reducing the cook time slightly.

Adjust the stove temperature if needed so the pancakes brown without burning. They are done when golden and firm and the chocolate chips are warm and melty. Serve warm with maple syrup and any desired toppings—ground flax or hemp hearts add a pleasant nutty note and extra nutrition.

Up-close view of a Strawberry Chocolate Chip Buckwheat Pancake cooking in a skillet.

Storing and reheating leftovers

Store leftover pancakes in the refrigerator for 3–4 days. For longer storage, freeze pancakes separated by sheets of wax paper so they don’t stick together. To reheat, warm them in the microwave or pop them in a toaster until heated through, then add your preferred toppings.

Up-close view of a Strawberry Chocolate Chip Buckwheat Pancake fully cooked in a skillet.

Recipe tips

I prefer a non-stick skillet for easier flipping, though a well-seasoned cast-iron pan also works. Brushing a little oil on the pan before each pancake helps create a lightly crispy exterior.
If you swap half the buckwheat flour for almond flour, the texture becomes a bit less firm but still very tasty.
Because stovetops vary, cook over medium heat and adjust as needed to prevent burning while ensuring even cooking.
To keep the recipe dairy-free, use plant-based milk and dairy-free chocolate chips. To keep it gluten-free, verify baking powder and any packaged spices are gluten-free.

Up-close side view of a stack of Strawberry Chocolate Chip Buckwheat Pancakes.

If you try this recipe, please share your feedback and any variations you enjoyed!

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