These vegan buckwheat pancakes are so fluffy, slightly nutty flavored and easy to make in 1 bowl! Perfect weekend breakfast food.
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.
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
- In a large bowl, add all dry ingredients and stir to mix.
- Add the wet ingredients to the bowl with the flour mixture.
- Stir until just combined, but do not over mix. A few lumps are okay. Over mixing pancake batter leads to rubbery pancakes.
- Heat a pan or griddle and grease with vegan butter/coconut oil or spray and cook for a few minutes.
Flip the pancake over and cook for 1-2 minutes more. Continue with all remaining batter. That’s it!
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.
Want more easy breakfast recipes?
If you enjoyed these vegan buckwheat pancakes, you’ll love these recipes:
- Best Ever Vegan Waffles
- Vegan Gluten Free Waffles
- Simple Vegan Pancakes
- 1 Bowl Vegan Blueberry Muffins
- Vegan Chocolate Pancakes
4.94 stars (16 ratings)
Vegan Buckwheat Pancakes
These vegan buckwheat pancakes are so fluffy, slightly nutty flavored and easy to make in 1 bowl!
Prep: 5 minutes mins
Cook: 10 minutes mins
Total: 15 minutes mins
Servings: 3 servings
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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
- 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.
- 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.
- Soy substitute: You can use another plant milk instead of soy, such as almond, coconut, hemp, oat, whichever one you like.
- 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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Posted In: Breakfast, Gluten Free, Meal Type, Nut Free, Special Dietary Needs
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