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A stack of buckwheat pancakes on a plate, topped with blueberry, banana and syrup.

Vegan Buckwheat Pancakes

  • Author: Deryn Macey
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 8 pancakes 1x
  • Category: Breakfast
  • Cuisine: American
  • Diet: Vegan

These delicious buckwheat pancakes make the perfect breakfast. Naturally gluten-free, oil-free and refined sugar-free, this recipe is great for the whole family.


Scale

Ingredients

  • 1 cup (120 g) buckwheat flour
  • 2 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 tsp cinnamon
  • 3/4 cup + 1-2 tbsp unsweetened almond or cashew milk (see notes, can use water if needed)
  • 2 tsp apple cider vinegar or lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup

Instructions

  1. Mix the flour, baking powder, salt and cinnamon together in a mixing bowl until well combined.
  2. Add the rest of the ingredients and gently fold together until all the flour is wetted. If it’s a bit clumpy, that’s great, do no over mix.
  3. Let the batter rest for 8-9 minutes while you heat a non-stick pan or griddle over medium heat.
  4. Spray the pan with non-stick cooking spray then scoop the batter onto the pan in scant 1/4 cup portions.
  5. Let cook until bubbles appear all over each pancake and the edges start to look dry and cooked, this should take 3-4 minutes. Flip and cook for 1-2 more minutes. Repeat until you’ve used all the batter, you should get about 8 pancakes.
  6. Enjoy right away topped with your favourite pancake toppings or store in the fridge or freezer. Leftovers can be reheated in the toaster or oven.

Notes

Start with 3/4 cup liquid and add 1-2 tbsp more, if needed. If you use 3/4 cup, the batter will be quite thick and you will get 8 medium pancakes. You can add more liquid for slightly thinner pancakes and to stretch the batter further. I’ve found 1 cup of liquid to be too much though, so it’s better to start with 3/4 cup and add a touch more if needed. If you do add too much liquid, no problem, just stir in a little more flour to thicken. I use 3/4 cup liquid as I like pancakes on the thicker side! If you do use up to 1 cup liquid they’ll be thin pancakes closer to crepes. Both are good, just depends what you like! Keep in mind the batter will also thicken a bit as it rests before cooking.

For blueberry buckwheat pancakes, fold in 1/2 cup of fresh blueberries after you mix in the wet ingredients.

I used store-bought light buckwheat flour for this recipe and have not tested it with homemade buckwheat flour or any other gluten-free flours. I used light buckwheat which is why my pancakes have a more traditional pancake color. Dark buckwheat flour will result in darker, grainier pancakes.

For best results, use a kitchen scale to measure ingredients. 

I get 8 medium-sized pancakes out of this recipe but it can easily be doubled if you need a bigger batch. Leftovers keep great in the fridge and are quite tasty cold. They’re also perfect for reheating in the toaster!

Keywords: buckwheat pancakes, vegan buckwheat pancakes, buckwheat flour pancakes