These vegan buckwheat pancakes are so fluffy, slightly nutty flavored and easy to make in 1 bowl! Perfect weekend breakfast food.

syrup being poured onto a stack of golden pancakes

Surprisingly fluffy and light, these vegan buckwheat pancakes are quick and easy to whip up in the morning. I based this recipe off my popular Simple Vegan Pancakes, with a few minor changes here and there.

Buckwheat flour is a whole grain flour and despite the name, is not related to wheat and is actually gluten free. It has a slightly nutty flavor and is wonderful in pancakes and other baked goods. It’s fairly high in protein and fiber.

The flour I used (Anthony’s Organic Buckwheat Flour) is pretty light in color, but other brands will be a darker brown. Either is completely fine, just know the pancakes may look darker than mine, depending on what you have available to you.

fork taking a big bite out of a pancake stack

Ingredients needed (with substitutions)

  • Buckwheat flour 
  • All purpose flour – To make the pancakes gluten free, substitute more buckwheat flour here. Honestly my family couldn’t tell the difference, but I thought the version made with half buckwheat/half white flour were fluffier and lighter. Whole wheat pastry flour would work here as well.
  • Baking powder – Helps the pancakes get super fluffy!
  • Salt
  • Sugar – You could use pure maple syrup, agave or coconut sugar here.
  • Soy milk – Substitute another plant milk as needed, like almond, coconut, hemp or oat milk.
  • Apple cider vinegar – You only need a teaspoon, it helps make them a little “buttermilk” like.
  • Oil – I used canola oil, but you can use any neutral flavored oil or melted coconut oil. Even melted vegan butter works, or leave out for oil free and substitute more milk.

How to make vegan buckwheat pancakes

  1. In a large bowl, add all dry ingredients and stir to mix.
  2. Add the wet ingredients to the bowl with the flour mixture.
  3. Stir until just combined, but do not over mix. A few lumps are okay. Over mixing pancake batter leads to rubbery pancakes.
  4. Heat a pan or griddle and grease with vegan butter/coconut oil or spray and cook for a few minutes.
collage how to make buckwheat pancakes

Flip the pancake over and cook for 1-2 minutes more. Continue with all remaining batter. That’s it!

pancakes cooking on a pan

Leftovers + freezing

Leftover pancakes will keep in the refrigerator in a covered container for up to 5 days and they can also be frozen for longer. I often freeze pancakes for quick breakfasts. Just remove from the freezer and warm either in the microwave or toaster oven.

close up of stack of buckwheat pancakes with butter on them

Want more easy breakfast recipes?

If you enjoyed these vegan buckwheat pancakes, you’ll love these recipes:

square image of pancake stack with syrup being poured, blueberries around them
4.94 stars (15 ratings)

Vegan Buckwheat Pancakes

These vegan buckwheat pancakes are so fluffy, slightly nutty flavored and easy to make in 1 bowl!
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 3 servings

Ingredients 
 

  • 3/4 cup buckwheat flour
  • 3/4 cup all purpose flour, whole wheat pastry flour OR more buckwheat flour*
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons sugar
  • 1 1/2 cups soy milk*
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons neutral flavored oil, such as canola or melted coconut oil
  • 1 teaspoon vanilla

Instructions 

  • In a large bowl, whisk together the buckwheat flour, regular flour (or more buckwheat for gluten free), baking powder, salt and sugar. 
  • Pour the soy milk, apple cider vinegar, oil and vanilla into the bowl with the dry ingredients, and stir with a large spoon until just combined. A few lumps are okay; do not over mix or your pancakes won't be as fluffy.
  • Heat a large griddle or pan over medium-high heat. Grease the pan with vegan butter or coconut oil, and drop about 1/3 cup of the batter onto it. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.
  • Serve buckwheat pancakes with maple syrup, vegan butter or peanut butter and some fresh fruit. Enjoy!
  • Leftovers: Store pancakes in the refrigerator in a covered container for 4-5 days or freeze them for longer.

Notes

  1. I used a light colored buckwheat flour <— this one. Often, buckwheat flour is darker in color, so yours may take on a darker hue which is perfectly fine. It’s just the brand I picked up.
  2. The flours: For fluffier, lighter pancakes use half buckwheat and half all purpose flour. Whole wheat pastry flour works too, OR use all buckwheat flour. Honestly, I tested both and my family couldn’t tell a difference, but I thought they were a bit fluffier using half white flour.
  3. Soy substitute: You can use another plant milk instead of soy, such as almond, coconut, hemp, oat, whichever one you like.
  4. Oil free: Omit the oil and use more plant milk instead.

Nutrition

Serving: 1of 3 servings (about 2-3 pancakes) | Calories: 404kcal | Carbohydrates: 63g | Protein: 10g | Fat: 13g | Saturated Fat: 1g | Sodium: 454mg | Potassium: 777mg | Fiber: 4g | Sugar: 16g | Vitamin A: 464IU | Vitamin C: 8mg | Calcium: 355mg | Iron: 4mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. Omg, I believe these are the best pancakes I’ve had on this earth yet! I used Bobs 1:1 gluten free flour with the buckwheat. Turned out great! Thank you for the recipe!

  2. These are delicious for gluten free pancakes! I used all buckwheat flour with oat milk and they turned out great. They almost had a cornbread texture, which we loved. Thanks for another great recipe!

    1. You are welcome! I’m glad you loved the flavor and consistency of the pancakes! Thank you for taking time to share your review and feedback! Wishing you happy cooking!

  3. Made these for brunch today and they were fantastic. I never had buckwheat pancakes before but wanted to try them because of the health benefits of buckwheat. They were quick and easy to make too. Next time I may try cooking some vegan sausage on the side as well!

    1. Sounds like a wonderful brunch! I am so glad you loved the pancakes! Thank you for sharing your wonderful review and comments!

  4. BEST
    Pancakes 
    EVER !!
    Used maple as sweetener since out of my keto sweeteners with frozen blueberries and it is AMAZING
    Thnx sooo much for this recipe 

  5. The best pancakes! Now these are my go-to pancakes. They are easy to make, really fluffy and the nutty flavor from buckwheat flour takes it to another level! 

    1. Hi Katarina! I’m thrilled these are your go-to pancakes! Thank you for taking time to share your wonderful review and comments!

  6. These worked well! I did 2% milk (all I had left from the weekend) and subbed the sugar with 1 tbsp honey and added a pinch of cinnamon. Flour wise, 1c buckwheat and 1/2c all purpose worked too.

    Will be trying this again with almond milk next weekend. Thanks for the easy recipe!

  7. These are really good! I tried a few buckwheat pancake recipes and this is the first winner. I’ve been trying to find a recipe that was similar to the Maple Grove Farms of Vermont mix that I usually use. I will be leaving the country soon, so I won’t have that mix available to me. I think this recipe will work well, as I will have all these ingredients available. I do agree with the other reviewer that it is a little too sugary, especially if you make a jam or add maple syrup. I will use half the sugar next time and maybe substitute with honey. Question, how do I make this recipe not vegan by adding an egg? I hate to be that guy but I still eat eggs. Would I just add less oil and omit the apple cider vinegar?

    1. Hi! I’m glad you enjoyed the pancakes. You can certainly cut the sugar in half if you want, that’s fine. I haven’t tried adding an egg but you probably could if you wanted to. I wouldn’t omit the vinegar or oil, but perhaps the milk a little bit. Hope that helps!

    2. These are amazing!!! I was recently diagnosed with PCOS and have been looking for buckwheat recipes to incorporate into my diet. I blended whole buckwheat groats to make the flour, used all buckwheat flour, cinnamon, and maple syrup to sweeten. My husband who was very skeptical declared them the best pancakes he had ever eaten and they didn’t even need much syrup on top! We will definitely be making these again!

      1. I’m so thrilled that you found my pancakes, and that you loved them! Thank you for sharing your wonderful feedback!

  8. The fluffiest whole-wheat pancakes I’ve ever made! Mixed blueberries into the batter and they were delicious. Thanks for another great recipe, I have yet to make something from your website that doesn’t work perfectly.

    1. I’m so glad you loved the pancakes! Thanks for using my recipes, and for taking time to share your wonderful review and comments!

  9. These were fluffy, and tasted really good. I used unsweetened almond milk, 3/4 buckwheat and 3/4 whole wheat pastry flour.

    I don’t like my pancakes sweet really though so I will use only 1 tbsp sugar next time.

    Thank you! Will be keeping this one.

  10. I used Spelt and Buckwheat flours. I only had olive oil so used that. With the baking powder and apple cider vinegar they came out nice and light and moist. Great with maple syrup and banana. Yummy weekend breakfast.

  11. Thank you for the recipe.  I thought the amount of sugar and salt too much so I used  1/2 tsp salt and 1 Tbsp of sugar instead.  Still I found them a bit too sweet.   I might try 1/2 Tbsp of sugar next time.

  12. Perfect recipe! I have been looking for a long time for such a recipe. I had on hand a flour product I bought in New Brunswick (Canada) called Laploye by Les Industries Corriveau. It is a ready mix to make “ployes” a type of pancakes specific to Edmunston in New Brunswick. It is really good, but when I made it, I burnt one of my non-stick pan… and never made them again… but I had bought 5  or 6 bags of this mix a few years ago… I had been looking for a while for a recipe that I could use this product. The mix contains buckwheat, white flour, baking powder and salt. Not knowing the exact proportion of each ingredient, I followed your recipe using this product to replace the buckwheat. I did not add salt, since the mix already contains salt. And I added the baking powder called for in the recipe because I figured that the one in the mix was probably no longer active (I bought this product over 5 years ago) and I did not know how much baking powder the mix contains. I used my homemade oat milk. Probably the best pancakes I have tasted up to date. Because I did not want to throw away the product that I had bought, I will be using this until I finish it. But I am sure that the exact recipe is wonderful too. Thank you for sharing your recipes Nora, they are so good. I made your blueberry muffins (with the frozen 3 berry mix from Costco)… heaven! My husband and I just love them. I am really glad I found your recipe for the buckwheat pancakes, I love recipes that are highly nutritive and taste wonderful. Thank you so much again!

    1. Thank you for taking your time to share your review and comments! I’m glad you love the pancakes! Thank you for using my recipes, Danielle!

  13. I love this recipe and only substitute I made was whole milk for soy milk because it’s what I had on hand!

  14. Loved these pancakes! Found the batter was thicker than I liked so I thinned out with water. Thanks for the recipe.

  15. I’ve made these 3 times now and my whole family loves them. I double the recipe and use half Bob’s Red Mill Gluten Free flour (the one in the red bag) and half Buckwheat flour and they come out great! Today I put in bananas and chocolate chips. Thank you for another great recipe!

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