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These gluten-free Lemon Vanilla Buckwheat Pancakes with Blackberry syrup are full of zesty flavor. They're perfect for a fancy brunch (hello, Mother's Day!) or just a lazy breakfast at home. #glutenfreepancakes #buckwheatpancakes #mothersdaybrunch #brunchrecipes
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5 from 1 vote

Lemon Vanilla Buckwheat Pancakes with Blackberry Syrup

Zesty gluten-free Lemon Vanilla Buckwheat Pancakes are topped with a homemade Blackberry Syrup in this easy recipe that’s sure to be a hit with the entire family. They’re perfect for special occasions but just as perfect for a lazy Sunday morning!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 4 people
Calories: 306kcal


For the pancakes:

  • 3/4 cup buckwheat flour
  • 1/2 cup almond meal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons Sonoma Syrup Co. Meyer Lemon Infused Simple Syrup
  • 1 teaspoon fresh lemon juice
  • 1 egg
  • 1 cup milk of your choice
  • 1 teaspoon Sonoma Syrup Co. Vanilla Bean Extract Crush
  • 2 teaspoons lemon zest
  • Butter for griddle

For the syrup:

  • 12 ounces fresh blackberries
  • 1/3 cup water
  • 2 teaspoons corn starch
  • 2 tablespoons maple syrup


  • In a small bowl, whisk together the buckwheat flour, almond meal, baking powder, baking soda and salt. 
  • In a medium bowl, whisk together the lemon syrup, lemon juice, egg, milk and vanilla extract. Add the dry ingredients and stir until combined. Stir in the lemon zest. 
  • Heat a griddle or large pan on the stove over medium heat. Add a small pat of butter – just enough to “grease” whatever pan you’re using. Once the griddle or pan is hot, use a 1/3 cup measuring scoop to scoop the batter onto the pan. Fit as many as you can on at once, but don’t overcrowd it. You need room to flip!
  • Once the batter in the pan starts bubbling and setting up around the edges, flip the pancakes and cook a couple more minutes, until golden. Place on a baking sheet fitted with a rack (or directly on the oven rack) to keep warm while you cook the rest and make the syrup. Continue this process until all of the batter is used up.
  • In a small saucepan, combine all syrup ingredients and bring to a heavy simmer. Continue cooking, stirring occasionally, until the blackberries begin to break down and the mixture has reduced and become thicker (more syrupy) in consistency. Drizzle over pancakes to serve. 


  1. To make your own Lemon Simple Syrup, simmer 1/2 cup of fresh lemon juice and 1/2 cup of sugar together in a saucepan on the stove until reduced to a syrupy mixture.
  2. If you can, find a vanilla extract or vanilla bean paste that has actual vanilla bean seeds in it for ultimate flavor.
  3. You could also try raspberries or blueberries instead of the blackberries.


Calories: 306kcal | Carbohydrates: 46g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 578mg | Potassium: 386mg | Fiber: 8g | Sugar: 22g | Vitamin A: 340IU | Vitamin C: 20mg | Calcium: 208mg | Iron: 3mg