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BuckWheat Apple Pancakes


Sauk Farm Apple Powder is an excellent substitute for flour. It complements buckwheat beautifully, adding sweetness and lightness to buttermilk pancakes. Hands down, these are the best gluten-free pancakes around - tenderness and flavor are not sacrificed in the least. Extra pancakes freeze well.

Makes 8-12 pancakes.



  • 1 cup buckwheat flour*

  • 2/3 cup Sauk Farm Apple Powder

  • 2 tablespoons sugar

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon cinnamon

  • ¼ teaspoon kosher salt

  • 2 cups buttermilk

  • 1 egg

  • ¼ cup vegetable oil



1. In a large bowl, whisk all of the dry ingredients.

2. Whisk the wet ingredients together. Add to the dry ingredients and gently fold until incorporated.

3. Heat a cast-iron skillet over medium to medium-low heat with oil or butter. Cast-iron cooks and browns evenly, though any type of skillet works.

4. Drop the batter into the pan, cooking three at once. Once bubbles appear on the surface, flip and cook another 2-3 minutes until that side is browned as well. Keep warm on a plate in the oven until the entire batch is done. Serve immediately.


* This recipe uses Cairnspring Mills buckwheat flour. It’s only available at select times of the year at their warehouse retail location. Call ahead to check for availability.

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