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. Whip up a batch of these fluffy vegan buckwheat pancakes for the family this weekend or any day of the week!
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Why you'll love this healthy buckwheat pancake recipe
- 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 certified gluten-free flours if necessary.
- Baking Powder
- Baking Soda
- Cinnamon
- Unsweetened Plant-Based Milk - I used almond milk, but you can use any non-dairy milk you prefer. Or, you can use a nut-free milk to keep this vegan pancake recipe nut-free.
- Lemon Juice
- Vanilla Extract
- Maple Syrup
- Vegan Butter or Refined Coconut Oil (for greasing the pan)
Get more info on this ingredient list in the recipe card below.
How to make vegan buckwheat flour pancakes
Whisk together the buckwheat flour, baking powder, baking soda and cinnamon in a medium bowl.
In a separate mixing bowl, whisk together the almond milk, lemon juice, vanilla extract and maple syrup.
Fold the dry ingredients mixture into the large mixing 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.
Use a spatula to carefully flip the pancake over and cook the other side.
Repeat this process with the remaining batter, adding more vegan butter or coconut oil in between batter additions if necessary.
The last thing you want is your pancakes to start sticking to the skillet or burning too easily when you're trying to cook them.
Each pancake should take about 2 minutes per side.
Serve these healthy pancakes as desired.
Variations
- Add some fresh blueberries into the batter for blueberry pancakes or vegan chocolate chips for chocolate chip pancakes.
- Don't hesitate to try both dark buckwheat flour and light buckwheat flour the next time you're making multiple batches of these fluffy pancakes, they'll look a little different but will taste fantastic! Use one type of flour for the first batch and the other for the next batch and see which one you like more.
- Want some added texture? Add in some chia seeds to your batter.
- Alternatively, instead of using a skillet on the stovetop, you can cook these gluten free buckwheat pancakes on a pancake griddle.
- Instead of coconut oil or vegan butter, you can use some olive oil to heat the pan if needed, although coconut oil or vegan butter are better options.
- Don't overmix the pancake batter, lumps are okay. If you overmix, you'll end up with dense pancakes, not gorgeous ones with a fluffy texture that you love and enjoy so much.
Toppings
- Vegan Butter
- Maple Syrup
- Cup of fresh Blueberries, Strawberries, Blackberries, Raspberries, etc.
- Chocolate Chips
- Vegan Whipped Topping
- Chopped Nuts or Candied Nuts
- Nut Butter
- Bananas - for vegan buckwheat banana pancakes
Frequently asked questions
Trying to figure out how to keep all of your pancakes warm while you finish off the rest of the batter? Some will say you can use a pot lid to cover them, but this can cause condensation to build up on the lid, which can ultimately lead you to soggy pancakes if too much builds up and starts dripping. So, I suggest lining a baking sheet tray with aluminum foil and placing your pancakes on the prepared baking sheet and storing them in the oven on the warm setting. This will keep your pancakes warm, without baking them as it's just warm enough to keep the pancakes warm while in there! Keep the oven door closed when not adding more pancakes to the tray.
For best results, leftover pancakes can be stored in the refrigerator in an airtight container for 2-3 days.
Yes. To freeze your homemade simple vegan buckwheat pancakes, place the cooked and cooled gluten-free 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. To freeze your homemade simple vegan buckwheat pancakes, place the cooked and cooled gluten-free 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.
Yes, this easy 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 and other helpful information for this recipe)
Notes
Nutrition
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