These gluten-free buckwheat pancakes have an earthy, nutty flavor. Grapefruit adds a nice amount of fruity sweetness in addition to applesauce, which helps to sweeten the pancakes while keeping sugar in check. Top with Greek yogurt and more maple syrup if desired., October 2022


Credit: Photographer: Jen Causey, Prop Stylist: Christina Daley, Food Stylist: Emily Nabors Hall

Recipe Summary

25 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Zest 1 grapefruit to get 1 1/4 teaspoons zest; reserve the zest in a medium bowl. Using a knife, remove and discard the peel and pith from both grapefruits. Working over a small saucepan, slice the grapefruits into segments, squeezing the juice into the pan and transferring the segments to a plate. Stir 1 teaspoon honey into the grapefruit juice; bring to a simmer over medium-low heat. Simmer, stirring occasionally, until warmed through, about 3 minutes. Remove from heat. Stir in the reserved grapefruit segments; cover and set aside.  

  • Add buttermilk, applesauce, egg and the remaining 4 teaspoons honey to the reserved grapefruit zest in the medium bowl, whisking just until combined. Whisk in buckwheat flour, baking powder, baking soda and salt; let stand for 5 minutes. 

  • While the batter stands, heat a large nonstick skillet over medium heat. Coat with cooking spray and dollop about 1/4 cup batter per pancake into the skillet (about 3 pancakes per batch). Cook until the edges are dry and bubbles form on the surface, 90 seconds to 2 minutes. Flip and cook until golden brown, about 30 seconds. Repeat the process with cooking spray and the remaining pancake batter, reducing heat as needed if the pancakes are browning too quickly. 

  • Divide the pancakes among 4 plates. Top with the grapefruit syrup.


Buckwheat flour is made from whole-grain buckwheat. This rich, gluten-free flour comes in light and dark versions. The darker flour has a bolder, nuttier flavor. Find it in the baking aisle of your supermarket.

Nutrition Facts

about 3 pancakes & about 1 Tbsp. syrup
287 calories; protein 11g; carbohydrates 50g; dietary fiber 9g; sugars 23g; added sugar 7g; fat 6g; saturated fat 2g; mono fat 1g; cholesterol 55mg; vitamin a iu 1615IU; vitamin b3 niacin 2mg; vitamin b12 1mcg; vitamin c 39mg; vitamin d iu 50IU; vitamin e iu 1IU; folate 27mg; sodium 466mg; calcium 148mg; iron 2mg; magnesium 21mg; phosphorus 114mg; potassium 507mg; zinc 1mg; niacin equivalents 3mg; selenium 7mcg.