There's nothing like a hearty pancake breakfast to start your day! These nutritious buckwheat pancakes are not just vegan, but also gluten-free and refined sugar-free too.
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Recipe highlights
- These from-scratch pancakes are easy to make with under 10 ingredients.
- They're light and fluffy with a nutty, earthy flavor.
- Since they're made with buckwheat flour, these vegan pancakes are also naturally gluten-free.
- They pair perfectly with your favorite pancake toppings for a hearty and satisfying breakfast.
Ingredients you'll need
- Buckwheat Flour - Note that as the color of buckwheat flour varies from one brand to another, the darker the flour, the darker the pancakes will be and the lighter the flour, the lighter they will be. My favorite brands are Bob's Red Mill and Anthony's. Be sure to use a certified gluten-free brand if necessary.
- Baking Powder
- Baking Soda
- Cinnamon
- Unsweetened Plant-Based Milk - I used almond milk. Use a nut-free milk to keep this recipe nut-free.
- Lemon Juice
- Vanilla Extract
- Maple Syrup
- Vegan Butter or Refined Coconut Oil (for greasing the pan)
How to make vegan buckwheat flour pancakes
Whisk together the buckwheat flour, baking powder, baking soda and cinnamon in mixing bowl.
In a separate mixing bowl, whisk together the almond milk, lemon juice, vanilla extract and maple syrup.
Fold the flour mixture into the bowl with the wet ingredients until combined.
It’s ok if there are a few small lumps.
Heat a little vegan butter or coconut oil in a small non-stick skillet over medium-high heat.
Drop about ¼ cup of the batter into the pan and cook over medium to medium-high heat.
Once bubbles appear on the surface of the pancake and it’s golden brown underneath, it’s ready to flip.
Repeat this process, adding more vegan butter or coconut oil in between batter additions if necessary.
Each pancake should take about 2 minutes per side.
Serve as desired.
Variations
Add some fresh blueberries into the batter for blueberry pancakes or vegan chocolate chips for chocolate chip pancakes.
Toppings
- Vegan Butter
- Maple Syrup
- Blueberries, Bananas, Strawberries, etc.
- Chocolate Chips
- Vegan Whipped Topping
- Chopped Nuts
- Nut Butter
Frequently asked questions
Leftover pancakes can be stored in the refrigerator in an airtight container for 2-3 days.
Yes. To freeze, place the cooked and cooled pancakes on a parchment-lined baking sheet in a single layer for 1-2 hours. Then transfer the pancakes to a freezer-safe container or storage bag and freeze for up to 3 months.
Leftover pancakes can be reheated in the microwave until hot. They can also be reheated in the oven at 350° F on a baking sheet in a single layer on foil or parchment paper until warmed throughout.
Yes, this recipe can be doubled to yield more servings if needed.
Related recipes
Vegan Buckwheat Pancakes
Ingredients
- 1 ¼ cup buckwheat flour (use a certified gluten-free brand if needed)
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 ¼ cup unsweetened, plain almond milk, plus more if needed (or other plant-based milk)
- 2 teaspoon freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 2 tablespoon pure maple syrup
- vegan butter or refined coconut oil, for greasing the pan
Instructions
- Whisk together the buckwheat flour, baking powder, baking soda and cinnamon in mixing bowl.
- In a separate mixing bowl, whisk together the almond milk, lemon juice, vanilla extract and maple syrup.
- Fold the flour mixture into the bowl with the wet ingredients until combined. It’s ok if there are a few small lumps. If the batter seems too thick, you can add a little more almond milk if needed.
- Heat a little vegan butter or coconut oil in a small non-stick skillet over medium-high heat. Make sure the pan is fully heated up before adding any of the pancake batter. You can test this by dropping in a tiny amount of the batter and making sure it sizzles as it hits the pan.
- Drop about ¼ cup of the batter into the pan and cook over medium to medium-high heat. Once bubbles appear on the surface of the pancake and it’s golden brown underneath, it’s ready to flip. Repeat this process, adding more vegan butter or coconut oil in between batter additions if necessary. Each pancake should take about 2 minutes per side.
- Serve as desired.
(Please refer to the post above for instructional photographs for this recipe)
Notes
Nutrition
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