These vegan buckwheat pancakes are made with a vegan buttermilk substitute for rich and fluffy pancakes. Made using 100% buckwheat flour, they’re nutritious and gluten free.
The pancakes are easy to cook with added vanilla and cinnamon for the ultimate flavor. Just combine the liquid ingredients, stir in some dry ingredients, then cook and serve! In as little as 30 minutes you can enjoy this dairy free and eggless breakfast.
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Vegan Buckwheat Flour Pancake Ingredients
This recipe uses basic ingredients to create delicious vegan pancakes.
- Soy milk and apple cider vinegar: For extra fluffy pancakes, I like to make a quick vegan buttermilk alternative using plant-based milk and vinegar. Any type of vinegar can work, and lemon juice can be used instead. Soy milk creates the thickest, richest vegan buttermilk but any type of plant-based milk should also work for this recipe.
- Oil: Buckwheat flour can taste somewhat dry and/or grainy, so a touch of oil in the batter really helps create a moist and delicious pancake. Use a neutral-tasting oil.
- Sugar: For a touch of sweetness, I add some granulated sugar to the pancake batter. I haven’t tested any other types of sugar or sweeteners, but other options like maple syrup could work for this recipe.
- Vanilla extract: I love adding vanilla to pancake batter for a full and delicious flavor. This is optional but highly recommended.
- Buckwheat flour: This recipe uses dark buckwheat flour which is made from un-hulled buckwheat. There are also light buckwheat flours (made from hulled buckwheat) but these aren’t available where I live and I haven’t tested the recipe with light buckwheat flour. Dark buckwheat flour has more fiber, flavor and a slightly grainy texture.
- Baking powder: This helps the pancakes rise and become fluffy and delicious.
- Cinnamon: This is optional, but I love the taste cinnamon adds to pancakes.
- Salt: A pinch of salt enhances the flavor of these buckwheat pancakes.
How to Make Dairy Free Buckwheat Pancakes
Buckwheat pancakes are simple to make using the same process as any other pancake. However, they take slightly longer to cook and don’t cook in the same way as other pancakes, so read these instructions for tips of how to get the best buckwheat pancakes!
Step 1: Prepare Liquid Ingredients
In a medium-sized bowl (I like to use a large measuring cup with a pour spout), mix soy milk and apple cider vinegar. Let this sit for 1-2 minutes, at which point the milk should be thicker and look like it’s separating or curdling slightly; this is perfect.
Then stir in vegetable oil, granulated sugar and vanilla extract until well mixed.
Step 2: Prepare Pancake Batter
Next, add the remaining ingredients including the buckwheat flour, baking powder, optional cinnamon and salt.
Stir this through until the batter is just mixed, meaning there’s no dry clumps of flour visible. Stop mixing as soon as you reach that point.
This batter is very thick.
Step 3: Cook and Serve
Warm some vegan butter (or margarine or vegetable oil) in a large pan over medium heat. Once the pan is warm, add your buckwheat pancake batter.
You can make these pancakes as large or small as you like. The recipe makes about 8 medium-sized pancakes that are about ⅓ to ½ cup of batter each.
Your batter should spread out in the pan after you pour it, but it can be helpful to lightly spread the batter with a spoon so they cook evenly.
Flip pancakes when the bottom is lightly browned (about 1 minute 30 seconds). The pancakes are done when the second side is also lightly browned, about 1 minute.
These pancakes do not bubble up as they cook and take a bit longer to cook through compared to traditional pancakes.
If the pancakes brown more quickly than about 1 minute on each side, lower your heat; otherwise, the pancakes may not cook through to their center. If they don’t brown after 1 minute 30 seconds, turn up the heat.
Serve hot with your favorite toppings.
Create a Balanced Vegan Buckwheat Pancake
I consider a balanced meal one that contains a good source of plant-based protein, carbohydrates, fats and lots of vegetables or fruits.
Buckwheat flour is a good source of carbohydrates while also providing some fiber and a small amount of protein. It’s comparable to whole wheat flour in terms of nutrition but is a nice gluten free option for those who need it.
Making pancakes with soy milk adds some protein and healthy fats. Additional fats are added when cooking the pancakes in vegetable oil as well.
If you’re looking to make these pancakes into a balanced breakfast, aim to add some fruits. This is easy to do as pancakes are delicious when topped with bananas and/or berries. You can also cook berries into a tasty sauce or use a chia seed jam as a delicious and fresh topping.
Some extra protein wouldn’t be a bad idea either as it’ll help keep you feeling full and satiated for longer. Some nuts, seeds or nut/seed butter is another delicious pancake topping!
How to Store Leftover Pancakes
Buckwheat pancakes are best eaten fresh, but if you have leftovers, refrigerate them in an airtight container for up to 5 days.
Reheat in the microwave or a pan on the stove over medium-low heat (turning the pancake regularly until warmed through).
If you make this recipe, please rate and comment below to help others benefit from your experience!
Vegan Buckwheat Pancakes (Gluten Free)
Equipment
- Medium sized mixing bowl
- Whisk (or spoon)
- Measuring cups
- Measuring spoons
Ingredients
Buckwheat Pancake Liquid Ingredients
- 1 cup soy milk (250 milliliters, 245 grams) *
- 2 teaspoons apple cider vinegar **
- 1 tablespoon oil
- 1 tablespoon granulated sugar (15 grams)
- 1 teaspoon vanilla extract
Buckwheat Pancake Dry Ingredients
- 1 cup buckwheat flour (160 grams)
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon , optional
- ⅛ teaspoon salt
To Cook Buckwheat Pancakes
- vegan butter (or margarine, or oil)
Instructions
Step 1: Prepare Liquid Ingredients
- In a medium-sized bowl, whisk the soy milk with apple cider vinegar. Let this sit for 1-2 minutes, until the milk thickens.1 cup soy milk, 2 teaspoons apple cider vinegar
- Then, whisk in oil, sugar and vanilla extract.1 tablespoon oil, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract
Step 2: Prepare Pancake Batter
- Add buckwheat flour, baking powder, salt and cinnamon to the mixing bowl and stir until just combined. Make sure there aren’t any dry clumps of flour in the batter.1 cup buckwheat flour, 1 tablespoon baking powder, ½ teaspoon ground cinnamon, ⅛ teaspoon salt
Step 3: Cook and Serve
- Warm some vegan butter (or margarine or oil) in a large pan on medium heat.vegan butter
- Add the pancake batter, about ⅓ to ½ cup for each pancake (or whatever size you like).
- Cook until the bottom of your pancake is just starting to brown (about 1 minute and 30 seconds) then flip. The pancakes will not bubble like a traditional pancake.
- Cook on the other side until it’s just starting to turn brown (about another minute).
- If your pancakes brown quicker than a minute and a half, lower the heat as the pancakes need time to cook through to the center. If they take longer to brown, turn up the heat.
- Serve hot with your favorite toppings.
Video
Notes
Nutrition
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About Nicole Stevens
Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out.
She helps people thrive on a vegan diet with balanced recipes and easy-to-understand nutrition science.
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