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square image of pancake stack with syrup being poured, blueberries around them
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4.89 from 9 votes

Fluffy Buckwheat Pancakes

These buckwheat pancakes are so fluffy, slightly nutty flavored and easy to make in 1 bowl! Totally vegan with a gluten free option.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Servings: 3 servings
Calories: 404kcal
Author: Nora Taylor

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