Vegan Buckwheat Pancakes

A sliced stack of blueberry and banana topped buckwheat pancakes on a plate.

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4.85 from 65 votes

These delicious buckwheat pancakes make the perfect breakfast for the entire family.

Prep Time15

Cook Time10

Total Time25

Course: Breakfast

Cuisine: American

Diet: Vegan

Servings: pancakes

Author: Deryn Macey

Ingredients

1 cup buckwheat flour 120 g
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*
2 tsp apple cider vinegar or lemon juice
1 tsp vanilla extract
2 tbsp maple syrup or other sweetener of choice

Instructions

Mix Dry Ingredients: Mix the flour, baking powder, salt and cinnamon together in a mixing bowl until well combined.
Add Remaining Ingredients: 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.
Rest Batter: Let the batter rest for 8-9 minutes while you heat a non-stick pan or pancake griddle over medium heat.
Cook Pancakes: Spray the pan with non-stick cooking spray then scoop the batter onto the pan in scant 1/4 cup portions. 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.
Serve: Enjoy right away topped with your favourite pancake toppings like maple syrup and fresh blueberries. Store leftover pancakes in an airtight container in the fridge for up to 4 days or freezer for up to 3 months. Leftovers can be reheated in the toaster or oven.

Video

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 flour 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 (2 servings) 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!

Nutrition