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Buckwheat Sweet Potato Pancakes, layered one above the other with a drizzle of maple syrup and garnished with pomegranate

Buckwheat Sweet Potato Pancakes

Buckwheat Sweet Potato Pancakes are 3 ingredients Gluten free pancakes made without any leavening agent and are perfect for breakfast or lunch.
5 from 13 votes
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Course: Breakfast, Dinner, Lunch
Cuisine: American
Keyword: Buckwheat, Gluten Free, less than 5 ingredients, Pancake, Sweet Potato
Prep Time: 15 minutes
Cook Time: 20 minutes
Author: Renu Agrawal-Dongre



  • 1 Cup Boiled and Mashed Sweet Potato (approximately 40 grams)
  • 1 Cup Buckwheat Flour
  • 1 teaspoon Cinnamon Powder
  • 1.5 cups Water or as required (One can use milk too)
  • 1 teaspoon salt (Optional - I have not added)
  • Ghee/Butter/oil for shallow frying


  • Peel and mash the boiled sweet potato evenly.
  • Add in the Buckwheat flour, cinnamon and give it a quick mix.
  • Add water slowly to make a lump free batter. Do not add all water in one go or else you will have a hard time mixing it.
  • Consistency of the batter should be as seen in the video above.
  • Let the batter rest for 5-10 minutes.
  • Heat a pan on medium heat. Add ½ a teaspoon of ghee.
  • Once hot, take a 2-3 tablespoon of batter and pour it on the hot pan.
  • It will take the shape. If you want it thin, start to make a dosa/crepe moving in a circle in clockwise direction.
  • Let this cook for 2-3 minutes. After 2-3 minutes it will start leaving the edges.
  • Flip and cook on the other side.
  • Once done serve it with a drizzle of maple syrup or honey


  • 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
  • One can add salt if required.
  • Instead of Buckwheat Flour whole wheat flour or plain flour can be used
  • To make it, Vegan use oil.
  • One can make the batter the night before and keep it refrigerated.
  • Any leftover batter can also be kept in the fridge.
  • The batter stays good for 2-3 days when refrigerated.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu