Pluot Brown Sugar Buckwheat Pancakes

Pluot brown sugar buckwheat pancakes on a white plate being cut with a fork.

5 from 1 reviews

Pluot Brown Sugar Buckwheat Pancakes, a fluffy and healthy gluten-free hotcakes recipe using buckwheat flour, brown sugar, and fresh seasonal pluots. The perfect hearty brunch hotcakes recipe!




  1. Heat pan over medium-low heat using a little oil or butter.
  2. Add sliced pluot and cook until soft, about 4-5 minutes, flipping once. Set aside.
  3. Mix dry ingredients (buckwheat flour, baking powder, salt, baking soda) and then add egg, oil, vanilla, milk, and brown sugar. Stir until well blended.
  4. Lay 2-4 slices of cooked pluot on pan in small circle, then pour pancake batter over, covering. Cook pancake about 2-3 minutes on each side, or until batter is cooked through.
  5. After all pancakes are finished, stack cakes with remaining pluot and other toppings (I used blueberries), drizzle with syrup, and enjoy!


Leftovers & Storage: These Pluot Brown Sugar Buckwheat Pancakes are great as leftovers and can be frozen and reheated. Keep in the refrigerator for up to four days for best taste and texture, or freeze for up to a month and then reheat in the microwave or toaster.

Nutrition: The pancakes on their own are a healthier version of the classic breakfast hotcake. They are relatively low in sodium, fat, and sugar compared to traditional pancake recipes. Pair with fresh fresh and yogurt for a more balanced breakfast. The pancake nutrition information is based on the pancakes with pluots, but does not include optional toppings (including maple syrup).