Vegan Buckwheat Pancakes

Whip up a batch of these fluffy vegan buckwheat pancakes for a delicious healthy breakfast! Easy, tender and filled with a touch of warm cinnamon, these from scratch gluten free pancakes are hard to beat!

A stack of Vegan Buckwheat Pancakes on a white plate with a fork.

Ready to make your mornings about 100 times better? Well then say hello to these perfectly fluffy vegan buckwheat pancakes!

Light yet filling, incredibly easy to make and packed with just the right amount of warm cinnamon spice, these delicious pancakes are a most excellent way to spice up your busy mornings.

Because yes, they reheat beautifully. Whip up a batch (or two!) on the weekend and have them ready to go all week long.

Plus, they’re vegan, gluten free, egg free and dairy free … making them perfect for all sorts of different dietary needs.

But with their lightly sweet and fluffy texture you definitely don’t have to be any of the above to enjoy these babies. No indeed.

{Quick fun fact – despite the name, buckwheat is actually not related to wheat at all and is instead made from the seed of a plant related to rhubarb. It’s completely gluten free and has a delicious sort of unique nutty flavor.}

A glass bowl filled with pancake batter partially and then completely stirred together.

How To Make Vegan Buckwheat Pancakes

So, let’s chat about how these easy pancakes go down:

Make a flax egg. First, we’ll mix together some ground flaxseed and water in a small bowl and let sit for a few minutes to thicken up and gel.

Whisk the dry ingredients. Then, in a large bowl, we’ll whisk together plenty of buckwheat flour, baking powder, baking soda, salt and some ground cinnamon.

Combine the wet ingredients. Next, we’ll stir together the flax egg, almond milk, oil, maple syrup and some dreamy vanilla.

Mix em’ together. The two get folded together and then we let the batter rest while we heat up a griddle or nonstick pan.

Cook in a skillet. Finally, we’ll cook the pancakes in a well greased skillet until perfectly golden and tender.

A white plate filled with Healthy Buckwheat Pancakes.

Let’s Talk Substitutions

  1. You can absolutely use a different non dairy milk in place of the almond milk. With that said, I did try these once with canned light coconut milk and had to add an extra splash of milk to the batter so it wasn’t too thick.
  2. You can use a different oil in place of the olive oil.
  3. Want to make blueberry buckwheat pancakes? Add 1 cup of fresh blueberries to the batter. Frozen berries will also work (no need to thaw first – just keep in mind they will tint / streak the batter a bit!).

How To Serve

Now, allow me to give you a few ideas for serving:

  • maple syrup
  • vegan butter
  • chopped nuts
  • vegan yogurt
  • chia jam
  • nut butter 
  • fresh berries or sliced banana
  • coconut whipped cream

My personal favorite combo? Peanut butter + chia jam!

Gluten Free Buckwheat Pancakes on a plate topped with peanut butter and berries.

Tips & Tricks For These Healthy Buckwheat Pancakes

  1. Let’s talk measuring out your flour. Fluff the flour in the bag, then scoop into your measuring cup with a spoon and level off. If you dunk the cup straight into the bag, you’ll likely use too much.
  2. I would encourage you to use a good nonstick skillet or a well seasoned cast iron pan for cooking up these pancakes. Additionally, regrease the pan as needed in between batches to help keep the pancakes from sticking.
  3. Along those lines, start with your skillet on medium / medium-low and then turn it down over time all the way to low (i.e. after a few batches). This will help prevent the pancakes from cooking too quickly on the outside and burning. 
  4. And finally, the cook time for this recipe is based on three pancakes in the skillet at a time. This may be different for you depending on how many can comfortably fit in your pan.

How To Store

Fridge: Let the pancakes cool to room temp, then store in an airtight container in the fridge. They’ll keep for about 4 days.

When ready to enjoy, reheat briefly in the microwave. For reference, I usually reheat two pancakes at a time and it takes about 40 to 45 seconds to warm them up.

Freezer: Let the pancakes cool to room temp, then place in a single layer on a parchment lined baking sheet and freeze until solid. Transfer to an airtight container and store in the freezer for up to 2 months.

When ready to enjoy, reheat in the microwave or oven. 

Fluffy Buckwheat Pancakes on a plate with a bite taken out with a fork.

Additional Vegan Breakfast Recipes You Might Enjoy!

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Vegan Buckwheat Pancakes

Vegan Buckwheat Pancakes

Yield: about 11 to 12 pancakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Whip up a batch of these fluffy vegan buckwheat pancakes for a delicious healthy breakfast! Easy, tender and filled with a touch of warm cinnamon, these from scratch gluten free pancakes are hard to beat!

Ingredients

  • 1 tablespoon ground flaxseed
  • 2 tablespoons water
  • 1 ¾ cups buckwheat flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon       
  • 1 ½ cups unsweetened almond milk
  • ¼ cup olive oil
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract

Instructions

  1. In a small bowl, mix together the flaxseed and water. Let the mixture stand for 5 minutes to thicken.
  2. In a large bowl, whisk together the buckwheat flour, baking powder, baking soda, salt and cinnamon. In a medium bowl, whisk together the almond milk, oil, maple syrup, vanilla and the flax mixture (the oil won't fully absorb into the other ingredients - it's completely fine). Add the wet ingredients to the bowl with the dry ingredients and mix until just combined. 
  3. Let the batter rest for about 5 minutes while you set a large nonstick skillet or a griddle over medium / medium-low heat (the batter will thicken slightly during this time).
  4. Once heated, grease the pan lightly with some olive oil. Give the batter a gentle stir, then scoop about ¼ cup for each pancake into the skillet (as many as you can comfortably fit). Cook for about 2 to 3 minutes, until the edges look set. Flip the pancakes and continue to cook for 1 to 2 additional minutes, until golden brown and set. Repeat with all the batter.
  5. Serve as desired!

Notes

See the tips & tricks section in the post above for notes on how to cook these in your skillet for best results.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 126 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 135mg Carbohydrates: 18g Fiber: 2g Sugar: 5g Protein: 3g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.