buckwheat pancakes - karlijnskitchen.com

Buckwheat pancakes (Dutch style)

The recipe that I want to share with you is so simple that it hardly isn’t worth writing down. It is a recipe for Dutch style low FODMAP buckwheat pancakes!

The reason that I call them Dutch style pancakes is because they are much thinner than the usual pancakes in other countries.

Dutch pancakes are slightly thicker as crepes. This recipe really became one of my favourites.

I love eating them with sugar, peanut butter or cheese (not all together of course). I also take these pancakes with me to work sometimes and then I use them like tortillas.

I top them with savoury ingrediënts such as cheese or chicken and veggies.

For normal Dutch pancakes, I usually use 500 ml milk, 250 g flour and 2 eggs. For buckwheat pancakes, I use less flour and more milk. If you use more buckwheat flour the pancakes become really heavy and that doesn’t taste nice.

The batter might therefore also be slightly runnier than with normal pancake batter. Just like I told you in the buckwheat muffins recipe, buckwheat has a flavour that you have to get used to.

The first time that I ate buckwheat pancakes, I didn’t like them as much as normal pancakes, but now I love them!

Will you let me know if you have made my low FODMAP buckwheat pancakes? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen. 

buckwheat pancakes - karlijnskitchen.com
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boekweitpannenkoeken met kaas op een wit bord

Low FODMAP buckwheat pancakes

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5 from 3 reviews

  • Author: Karlijn
  • Total Time: 20 min
  • Servings: 10 1x


Simple low FODMAP buckwheat pancakes, Dutch style! These pancakes are also gluten-free and lactose-free. Perfect for dinner, but also a handy lunch on the go.


  • 200 g (1 and 2/3 cup)buckwheat flour
  • 600 ml (2.5 cups) lactose-free / plant-based milk (I used unsweetened almond milk)
  • 2 eggs, at room temperature
  • A pinch of salt
  • Oil or baking spray


  1. Put the buckwheat flour together with the salt into a bowl.
  2. Add the eggs one by one and whisk well in between.
  3. Add the milk little by little. Whisk continuously while adding the milk. If you add the milk too fast the mixture might get lumpy and you want to avoid that.
  4. Heat some oil or baking spray in a pan. Wait until the pan is hot and pour some of the batter into the pan. Coat the bottom of the pan evenly.
  5. Flip the pancake once all batter solidifies. This takes about two minutes and brown the other side. This side is usually done within 1 minute if you made your pancake thin enough.
  6. Repeat this until you have used all the batter. Top your pancakes with your favourite toppings. If you use cheese, you can also add this while baking. Mmm!
  • Cook Time: 20 min
  • Category: Dinner
  • Method: Frying
  • Cuisine: Dutch
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  • Lucie says:

    Do you think this recipe will work with unsweetened rice milk?

    • Hi Lucie, yes I think that must work!

      • Lucie says:

        I ended up using leftover quinoa and rice drink and the pancakes didn’t turn out very good, but I don’t think it was because of the milk. I sifted the buckwheat flour and tried to whisk the milk into the mixture well little by little, but it turned out very lumpy and the batter was too thin, very difficult to turn the pancakes. Might be just that my crepe pan is too old and the surface is sticky. Btw do you let the batter sit in the fridge at all? For regular crepes/thin pancakes we always used to let the batter sit in the fridge for 30 minutes otherwise the batter was too runny.

  • Sonrisa Smile says:

    I made these with a cast iron skillet and used some maple syrup on them. Loved them! I like that you can use them for savory or sweet. I would call theme crepes instead of pancakes.

  • Claire says:

    When you say 200ml of buckwheat flour, do you mean grams? Or is this measured in a liquid jug up to the 200ml mark…? I’m not sure I understand, sorry.

  • Devan says:

    How long will these keep once made?

  • Dave says:

    Can these be frozen? I would like to make them , freeze them and then thaw 2 for lunch. Thoughts?

    • Karlijn says:

      I haven’t tested this with these pancakes, but I know that it is usually possible for pancakes. I think it would work if you wrap them up well and make sure that you put a piece of baking parchment between each pancake.

  • Lyra says:

    I needed even more milk to make it thin, but it was good. I used hemp milk.

  • Sandy Pennington says:

    These were fantastic! Always trying to find a healthy wheat free wrap and these are them!
    Thank you so much…my tummy thanks you too..

  • Linda says:

    These taste delicious! I used two pans and made small ones and big ones at same time. These are flexible like a wrap, so great for many things. I did have to add 1/2 cup more Almond milk for them to be thin enough. Small ones great for snacks for grandkids with some peanut butter, scrambled egg, cheese or veggies, very yummy. Thank you

  • Clare says:

    I started with buckwheat grains soaked in water overnight, then I drained them and put in a Magic Bullet with an egg and a fair bit of salt😝 (maybe 1/4 tspn? salt neutralises the bitterness of buckwheat) then just blended it for a while and fried in olive oil and butter😋 served with bacon and Sigi sauce SERIOUSLY DELICIOUS😂

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