These buckwheat pancakes are studded with hemp seeds and topped with caramelized pineapple rings for a hearty yet slightly sweet breakfast that keeps you satisfied.
Inspired by childhood memories of pineapple and cottage cheese, this recipe combines the protein boost of cottage cheese with the nutty flavor of buckwheat flour and the tropical brightness of fresh pineapple. Hemp seeds add a subtle crunch and extra nutrition, and the pineapple rings are pan-caramelized to bring out their sweetness.
These pancakes are not the airy diner kind — they’re denser and more filling, designed to keep you full longer. The blend of buckwheat and almond flours gives a satisfying texture while remaining naturally gluten-free. With cottage cheese in the batter and hemp seeds mixed in and sprinkled on top, they’re a great choice for a balanced, protein-forward breakfast.
What is Buckwheat Flour?
Buckwheat flour is made from ground buckwheat groats — seeds from a plant related to rhubarb rather than a true cereal grain. Naturally gluten-free, it has a distinctive nutty flavor and a hearty texture that works especially well in robust pancake recipes. It’s also richer in certain nutrients and fiber than refined all-purpose flour.
Why You’ll Love This Buckwheat Pancake Recipe
- Hearty buckwheat flour helps keep you full longer.
- The nutty buckwheat flavor pairs beautifully with caramelized pineapple.
- Naturally gluten-free when using certified gluten-free buckwheat.
- Almond flour adds tenderness and extra nutrients.
- Individual pineapple rings make the pancakes fun and visually appealing.
- Packed with protein and fiber for a balanced breakfast.
What You’ll Need for this Recipe
The full recipe card appears below, but here are the essentials:
- Buckwheat flour — the base that provides nuttiness and texture.
- Almond flour — adds subtle sweetness and lightness.
- Hemp seeds — stir into the batter and sprinkle on top for a nutty crunch.
- Pineapple cottage cheese — adds moisture and a hint of pineapple; plain cottage cheese also works.
- Fresh pineapple rings — pan-caramelized to highlight sweetness.
- Maple syrup — used in the batter and as a finishing drizzle.
- Unsweetened almond milk — or any milk of your choice.
- Egg — binds the batter together.
How to Make Buckwheat Pancakes
The method follows a standard pancake workflow but includes caramelizing pineapple rings and spooning batter over each ring to create a pancake-centered slice of pineapple:
Prepare the Dry Ingredients
Whisk together buckwheat flour, almond flour, hemp seeds, baking powder, allspice and salt in a large bowl so the leavening and spices are evenly distributed.
Combine the Wet Ingredients
In a separate bowl, mix pineapple cottage cheese, egg, maple syrup and vanilla. Whisk in the almond milk gradually until the mixture is smooth.
My Pro Tip
Recipe Tip
If your cottage cheese has large curds, blend it briefly to smooth the texture (similar to ricotta) before mixing it into the batter for a more even consistency.
Mix the Batter
Pour the wet mixture into the dry ingredients and stir gently until combined. Avoid over-mixing; the batter will be denser than traditional pancakes because of the buckwheat and almond flours.
Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and add a little butter. Place a pineapple ring in the pan and cook until golden and starting to caramelize. Flip the ring, spoon batter over it so the ring is covered and some batter spills over the edges, and cook until bubbles form and the edges set. Flip and cook another minute or two until cooked through. Repeat with remaining rings and batter.
Recipe Variations
- Banana: Stir mashed banana into the batter for natural sweetness.
- Nut butters: Swirl peanut or almond butter into the batter or use as a topping.
- Vegan: Replace the egg with a flax or chia egg for a vegan version.
- Chocolate: Add chocolate chips for an indulgent twist.
- Oat flour: Swap almond flour for oat flour to lighten the texture slightly.
My Pro Tips
Recipe Tips
- Preheat your skillet so pancakes brown evenly and flip easily.
- If the batter separates while resting, give it a gentle stir before cooking.
- Flip pancakes when surface bubbles form and the edges look set.
- Keep cooked pancakes warm on a baking sheet in a low oven while finishing the rest.
Is buckwheat flour better than plain flour?
Buckwheat flour is more nutrient-dense and has higher protein and fiber than refined all-purpose flour. Its flavor is distinctly nutty and its texture is heartier, which pairs well when blended with lighter flours so you get structure without an overpowering taste.
How many carbs are in buckwheat pancakes?
This recipe provides about 42 g of carbohydrates per serving and roughly 12 g of protein from the pancakes themselves. Adding eggs or another protein on the side turns this into a more complete meal.
How do I store leftovers?
Store leftover pancakes in an airtight container in the refrigerator for up to 5 days. To freeze, cool pancakes in a single layer, separate with parchment, and place in a freezer-safe bag for 2–3 months. Reheat in the microwave for 20–30 seconds or in a toaster until warmed through.
More Ways To Use Buckwheat
Buckwheat groats can be used like oats for overnight breakfasts, and buckwheat flour works well in baked breakfast dishes like breakfast bakes and muffins. You can even use buckwheat groats in savory preparations such as a risotto-style dish for added texture and nutty flavor.
Buckwheat Pancakes
Ingredients
- 1 cup buckwheat flour
- 1/4 cup almond flour
- 2 tablespoons hemp seeds, plus more for topping
- 1 teaspoon baking powder
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 5 ounces pineapple cottage cheese
- 1 egg
- 2 tablespoons maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 1 cup unsweetened almond milk, or any other milk
- 1 small pineapple, peeled, sliced into rings and cored (canned rings can be used)
- 1 tablespoon butter, divided
Instructions
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Heat a griddle or non-stick pan over medium heat.
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Whisk flours, hemp seeds, baking powder, allspice and salt in a large bowl.
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Add cottage cheese, egg, maple syrup and vanilla. Whisk while slowly adding the milk until smooth and combined.
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Melt a small amount of butter in the pan. Place a pineapple ring in the pan and cook until golden and caramelized. Flip the ring, spoon batter over it to cover the ring and let it cook until set (about 3 minutes). Carefully flip and cook another 2 minutes.
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Repeat with remaining pineapple rings and batter.
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Serve warm with maple syrup and extra hemp seeds.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.