These vegan buckwheat pancakes are light and fluffy, with a slightly nutty flavour that sets them apart from traditional pancakes. Stack them tall and pour on the syrup!

Stack of buckwheat pancakes with wedge cut to show fluffy, thick texture

Despite the “wheat” in its name, buckwheat is not a type of wheat at all! It’s actually a seed from a plant related to rhubarb. Because it’s not really wheat, it’s naturally gluten-free, and it adds different qualities to foods when you use it in recipes.

Take these buckwheat pancakes! They have a unique nutty, earthy flavour, a texture that’s both hearty and light, and a deeper colour than typical vegan pancakes.

Stack of buckwheat pancakes topped with maple syrup and blueberries

Why You’ll Love These Buckwheat Pancakes

  • Easy to make. Like my vegan strawberry pancakes, buckwheat pancakes come together quickly with a little bit of stirring, cooking, and flipping.
  • Gluten-free option. I like to use some all-purpose flour because adding a bit of gluten helps the pancakes hold together, but you can use all buckwheat flour to make them gluten-free.
  • Versatile. These buckwheat pancakes can be customized to your taste preferences by adding different toppings or mix-ins.
  • Light and fluffy texture. Despite being made with hearty buckwheat flour, these pancakes are still light and fluffy!
Overhead view of ingredients for buckwheat pancakes with labels

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Buckwheat flour – Not all grocery stores carry buckwheat flour, so natural grocers or stores that tend to have more specialty ingredients are your best bet.
  • All-purpose flour – Swap for gluten free all purpose flour if you want to make gluten-free vegan buckwheat pancakes.
  • Sugar
  • Baking powder – This, along with the apple cider vinegar, helps give the pancakes their fluffy texture.
  • Salt 
  • Neutral plant milk – You can add a little extra for thinner pancakes.
  • Oil – Or another oil you like to use for cooking.
  • Apple cider vinegar 
  • Vanilla extract
  • Cinnamon – This adds some cozy flavour. 
  • Non-stick cooking spray

How to Make Buckwheat Pancakes

  • Make the batter. Whisk the dry ingredients in a bowl, then stir in the remaining ingredients, through the cinnamon.
  • Rest. Let the batter rest for 5 minutes.
  • Cook the pancakes. Heat a pan over medium and coat it with cooking spray. Pour 1/2 cup of batter into the pan per pancake and cook both sides until lightly browned and cooked through.

Tips for Success

  • Don’t skip the rest. During the 5 minute resting time, the flours absorb the liquid and create a thicker batter, resulting in fluffier pancakes.
  • Avoid over-mixing. Since there’s still some all-purpose flour in this buckwheat pancake recipe, over-mixing will create tough and dense pancakes. Mix until everything is just incorporated.
  • Flip at the right time. Wait for bubbles to form on the surface of the pancake and the edges to look set before flipping. This ensures that your pancakes won’t fall apart when you flip them.
  • Adjust the stove temperature as needed. If your pancakes are burning on the outside while the insides are still gooey, turn the heat down. If they’re taking much too long, turn the heat slightly up. When making pancakes, you usually have to adjust the temperature a few times through the cooking process.
Pouring maple syrup onto stack of buckwheat pancakes

Topping and Mix-In Ideas

  • Add some fruit. Blueberries, diced apples, or chopped strawberries are delicious stirred into the batter, or you can serve your buckwheat pancakes with fruit on top.
  • Drizzle with syrup. Maple syrup is the traditional choice, but date syrup is also delicious!
  • Get fancy with whipped cream. A dollop of coconut whipped cream or cashew whipped cream adds some indulgence to your breakfast.
  • Make it chocolatey. Fold some vegan chocolate chips into the batter—because breakfast is always better with chocolate!

How to Store Leftovers

You can store buckwheat pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave, toaster oven, or on a sheet pan in a 325ºF oven. (If you reheat them in the oven, I recommend covering the pan with foil to keep the pancakes moist.)

Stack of buckwheat pancakes on plate with fork

Can This Recipe Be Frozen?

Yes! Place the pancakes in a single layer on a parchment-lined baking sheet and freeze them until they’re solid. After they are frozen, transfer the pancakes to a freezer-safe bag or container. They will keep well in the freezer for up to 3 months. They can be reheated directly from frozen.

More Vegan Pancake Recipes

Enjoy friends! If you make this buckwheat pancakes recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Stack of buckwheat pancakes topped with maple syrup and blueberries
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Stack of fluffy buckwheat pancakes

Buckwheat Pancakes

Buckwheat pancakes are light and fluffy, with a slightly nutty flavor that sets them apart from traditional pancakes. So easy to make too!
5 (from 2 ratings)

Ingredients

  • 1 cup buckwheat flour, 120 grams
  • ¾ cup all-purpose flour, 90 grams
  • ¼ cup sugar, 50 grams
  • 1 tablespoon plus ½ teaspoon baking powder, 16.4 grams
  • A pinch of salt
  • 1 ¾ cup neutral plant milk, 414 ml, 2 cups (473 ml) if you like a thinner pancake
  • 3 tablespoons oil, any oil you like works 44 ml
  • 1 ½ teaspoons apple cider vinegar, 7 ml
  • 1 teaspoon vanilla extract, 5 ml
  • 1 teaspoon cinnamon, 2 grams
  • Non-stick cooking spray

Instructions 

  • Whisk together the buckwheat flour, all-purpose flour, sugar, baking soda, and salt. Stir in the plant milk, oil, apple cider vinegar, vanilla, and cinnamon. Mix until smooth but don’t over-mix.
  • Allow the batter to rest for 5 minutes.
  • Heat a non-stick pan over medium heat and grease it with cooking spray. Pour about 1/2 cup of batter onto the skillet per pancake. Cook until bubbles form on the surface of the pancakes and the edges start to look set (2-3 minutes). Use a large spatula to flip the pancakes. Cook for 1-2 minutes more minutes or until cooked through. Transfer the pancakes to a plate, grease the skillet again, and repeat with the remaining batter.

Notes

To store: You can store buckwheat pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave, toaster oven, or on a sheet pan in a 325ºF oven. (If you reheat them in the oven, I recommend covering the pan with foil to keep the pancakes moist.)
To freeze: Place the pancakes in a single layer on a parchment-lined baking sheet and freeze them until they’re solid. After they are frozen, transfer the pancakes to a freezer-safe bag or container. They will keep well in the freezer for up to 3 months. They can be reheated directly from frozen.
Calories: 373kcal, Carbohydrates: 57g, Protein: 9g, Fat: 14g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 7g, Trans Fat: 0.04g, Sodium: 446mg, Potassium: 354mg, Fiber: 4g, Sugar: 16g, Vitamin A: 408IU, Vitamin C: 7mg, Calcium: 342mg, Iron: 3mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.