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These Gluten Free Buckwheat Galettes are the perfect option for a light lunch or brunch. Easy-to-make, 3-ingredient, gluten free buckwheat pancakes are filled with ham, egg, cheese and spinach, folded over and then baked to make a delicious meal.
Notes On My Buckwheat Galettes Recipe
Naturally gluten free: Buckwheat is a naturally gluten free flour which makes these a great option for a gluten free diet without using traditional gluten free flour blends. Perfect if you can’t tolerate flours like potato or rice.
Make ahead: The buckwheat pancake batter can be made up to 24 hours in advance and kept in the fridge before using.
Savoury pancakes: I’ve gone for a Galette de Sarrasin style recipe, a nutty-flavoured buckwheat pancake from the North of France, with a savoury filling including cheese, egg and spinach.
Sweet option: You could also make these buckwheat pancakes and have them with sweet fillings (much like my gluten free crêpes) such as Nutella, fruit or yoghurt.
Updated for 2026: I first published this buckwheat pancakes recipe back in 2017, so at nearly a decade old, it definitely deserved a revamp! I’ve retested both the pancakes and filling to make them even better with new step-by-step photos too.
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for these buckwheat galettes with the full quantities. But here are the main ingredients and ideas for any swaps.
For the buckwheat pancakes:
- Buckwheat Flour: This recipe is specifically formulated for buckwheat flour, so if you want to make pancakes using a plain gluten free blend, you’ll need to use my gluten free crêpes recipe instead. Check out the FAQs for suggested brands.
- Egg: I use a large UK egg.
- Milk: I use whole milk, but you can use any dairy free milk if you want to make these buckwheat pancakes gluten and dairy free.
- Butter: This is for frying the galettes, but you can use coconut oil or a neutral oil instead, if you prefer or need this to be dairy free.
For the galettes filling:
- Eggs
- Spinach: I use fresh, but you could use frozen. If doing so, I would recommend defrosting the spinach then squeeze out excess moisture first.
- Ham: Or omit for a vegetarian filling. Chopped, cooked bacon is also delicious!
- Gruyère Cheese: For a traditional filling, but you could use Cheddar, brie or even goat’s cheese, depending what you fancy!
- Cream Cheese: Either full fat or reduced fat cream cheese both work.
How to Make Buckwheat Galettes
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free galettes recipe is to make.
To Make Ahead Of Time:
PANCAKES: The buckwheat pancake batter can be made up to 24 hours in advance and kept in the fridge – stir well before cooking. You can also make the pancakes ready to fill at a later point, but they are slightly more flexible when made fresh.
FILLING: The filling for the galettes can be made up to 24 hours ahead of time. So you could make the pancake batter and filling the night before, then finish them for breakfast – and gain an extra half hour in bed!
Frequently Asked Questions
Here are some FAQs about this easy buckwheat galettes recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
In theory, yes, buckwheat flour is gluten free. Despite the name, buckwheat is actually a seed and not a grain, nor a type of wheat! It does not contain gluten.
However, some buckwheat flours can be cross-contaminated with gluten-containing grains during the manufacturing process, so it’s important to buy a buckwheat flour which is specifically labelled gluten free, to be safe.
You can buy gluten free buckwheat flour from health food shops or gluten free flour specialists. I used the Holland and Barratt buckwheat flour and I’ve also previously used the FREEE Buckwheat Flour too. Just don’t muddle this with the Dove’s Farm one which is NOT gluten free – only the FREEE branded flours are.
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Gluten Free Buckwheat Galettes Recipe
Equipment
Ingredients
For the buckwheat pancakes
- 100 g buckwheat flour, (ensure it's gluten free – see FAQs above for suggested brands)
- 1 large egg
- 300 ml whole milk, (or dairy free milk of choice)
- Pinch salt
- 1 knob Butter, for frying
For the filling:
- 1 tsp butter
- 3-4 handfuls fresh spinach
- 8 slices ham, torn
- 80 g grated gruyere cheese
- 4 tbsp cream cheese
- Salt and Pepper, season to taste
- 4 large eggs
Instructions
To make the buckwheat pancakes:
- Add the buckwheat flour, salt, and half of the milk to a large mixing bowl and whisk into a nice, smooth batter. Once combined, add the rest of the milk and refrigerate the mix for half an hour.
- Once chilled, remove the pancake batter from the fridge and mix well.
- Heat a large, non-stick frying pan on a medium heat and a small amount of butter. Once melted, add a generous ladle of the mixture to the pan and spread around into an even layer.
- Cook for about a minute, loosen the pancake gently with a spatula and then flip. Cook for a further minute on the other side.
- Remove from the heat and top or fill as desired, or turn into galettes as below.
To make into galettes:
- Preheat the oven to 200C / Fan 180C / Gas Mark 6. Line two baking trays with baking paper then place 2 pancakes on each, next to each other.
- To make the filling, melt the butter in a small frying pan then add the spinach. Fry on a low-medium heat until melted then remove and pour into a bowl.
- Add the torn ham, grated gruyere, cream cheese and a generous seasoning of salt and pepper and mix well.
- Divide the mixture between the centre of the four pancakes, creating a small well in the middle of each to encase the egg.
- Crack an egg into each well, then fold the pancake edges over into the centre. Bake in the oven for 7-8 minutes (for a runny egg) or 9-10 minutes (for a firmer egg) and then serve straight away.
Video
Notes
- Make Ahead: The buckwheat pancake batter can be made up to 24 hours in advance, just keep it in the fridge and stir well before frying.
- Sweet option? Try having these buckwheat pancakes for dessert with fillings of Nutella, marshmallows, yoghurt, fruit, honey or just lemon and sugar.
Nutrition
More Gluten Free Pancake Recipes
If you like this Buckwheat Galettes recipe then make sure you check out these other gluten free pancakes recipes too…
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Your savoury version with goat’s cheese and ham hock sounds delicious! I still wonder why there has to be a pancake day and not a pancake month for example? ? Monica x
I think every day should be Pancake Day!! Or at least once a week x
Haha I agree! Everyday sounds good to me! ? x
Thank you for introducing me to buckwheat flour! Absolutely delicious meal tonight. Won’t be waiting till next Feb to make again!