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Cranberry White Chocolate Buckwheat Pancakes

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A big, tall stack of Cranberry White Chocolate Buckwheat Pancakes seems to make any morning extra special. Serve them up plain and simple with butter and pure maple syrup or take them to the next level and add chopped nuts or a dollop of whipped topping. Mmm, Mmm, so good!  

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Close up of buckwheat groats

Buckwheat groats


First of all, don’t let its name fool you. Even though it contains the word “wheat” it is not a member of the wheat family. If you do a little research on buckwheat you will find that it is actually a fruit seed and related to rhubarb. Not only is buckwheat a nutrient-rich superfood and a wonderful alternative to traditional grains, but it is also naturally gluten-free. 

Buckwheat field

Field of buckwheat.

Health Benefits of Buckwheat

  • Low-glycemic – The soluble fiber found in buckwheat can help stabilize blood glucose levels. Furthermore, buckwheat is the richest food source of D-chiro-inositol, known for its glucose-lowering effects. 
  • Consuming buckwheat can help lower LDL (bad) cholesterol and help raise HDL (good) cholesterol.
Close up of buckwheat growing in field
  • Raw buckwheat contains B-complex vitamins as well as a wide range of minerals such as copper, phosphorus, and manganese. 
  • Packed with antioxidants that help reduce inflammation and protect against free radical damage. 
  • Buckwheat is naturally gluten-free and produces a texture similar to wheat-based products. 

Organic Buckwheat Gluten-Free Flour

I use Anthony’s Organic Buckwheat Flour to make Cranberry White Chocolate Buckwheat Pancakes, although any gluten-free buckwheat flour works well. (Note: Depending on the brand you use, you may need to slightly adjust {use more or less} the amount of buckwheat used in this recipe.)

Pancake Batter

As you can see in the picture above, White Chocolate Cranberry Buckwheat Pancake batter is thick and lumpy. 

Note: Did you know you can make these pancakes dairy-free too? See the recipe for dairy-free alternatives! 

Fry ’em Up! 

Pour approximately 1/3 cup of pancake batter onto a heated and lightly greased non-stick skillet or griddle. Fry for approximately 2 minutes or until the edges are golden brown. 

Flip ’em Over!

Carefully flip the pancake over and fry for approximately 2 more minutes or until golden brown. 

Stack ’em Up! 

There’s something about a big stack of toasty warm pancakes that makes my heart flutter. 

Top ’em Off! 

I like to top a stack of pancakes off with extras such as chopped nuts, fruit, chocolate, and more. Don’t believe me? Just check out Sticky Cinnamon Apple Pecan Pancakes, Triple Chocolate Pancakes, Pumpkin Pancakes, or Crazy for Coconut Pancakes

And, if that’s not enough fun, let’s take it to the next level with Lion King Pancakes and 12 Cute Christmas Breakfast Ideas for Kids! Not to mention, Anna makes scrumptious and healthy Green Low-Carb Protein Pancakes.

Pure Maple Syrup

I don’t know about you but I only use pure maple syrup on my pancakes.

Time to Eat! 

Just look at all of that yummy goodness! The flavor combination of cranberries, white chocolate, walnuts, maple syrup, and of course, buckwheat, truly is a wonderful way to start any day. 

Cranberry White Chocolate Buckwheat Pancakes
Yield: 3 - 4 servings

Cranberry White Chocolate Buckwheat Pancakes

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Hearty and naturally gluten-free pancakes.


  • 1-1/4 cup organic and certified gluten-free buckwheat flour (I used Anthony's GF buckwheat)
  • 1 teaspoon baking powder (use a gluten-free brand)
  • 2 Tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 egg, slightly beaten
  • 1 cup milk (Dairy-Free Option: use coconut, almond milk, cashew, or other dairy-free alternatives)
  • 2 Tablespoons canola oil
  • 1/2 fresh or dried cranberries
  • 1/4 cup white chocolate chips (use a gluten-free brand)
  • 1/2 cup walnuts
  • Pure maple syrup


  1. Preheat griddle. Grease lightly with canola oil.
  2. Mix buckwheat flour, baking powder, sugar, and salt together. Add egg, milk, and oil. Stir just until combined (do not over-stir). Gently fold in cranberries and white chocolate chips. Let batter rest for 5 minutes.
  3. Pour 1/3 cup batter onto hot griddle. Cook approx. 2 minutes, turning when edges look golden brown. Gently flip the pancake over and continue cooking for approx. another 2 minutes or until golden brown.
  4. Garnish with walnuts, cranberries, white chocolate chips and a generous drizzle of pure maple syrup.
  5. Serve warm.


Any brand of certified gluten-free buckwheat will work in this recipe, however, you may need to adjust the amount using more or less buckwheat flour.

What are your favorite flavors of pancakes?

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